Have you ever tried savory oatmeal? The key is adding in a few secret savory and umami ingredients into the oats, and garnishing with fresh, fragrant herbs. It’s also a great way to use up veggie odds & ends.
This one has random bits of bell pepper and onion, the end of a package of tempeh, and cherry tomatoes that were bursting from the garden!
- 1/4 cup steel cut oats, 2 oz
- 4-5 crimini mushrooms
- 1/2 cup bell pepper, diced
- 1/2 cup onion, diced
- 1/2 cup cherry tomatoes
- 1 handful of greens, such as kale, spinach, or chard
- 2 eggs fried or poached)
- 1 tbsp tahini, 1/2 oz
- 1 tbsp cheese of choice, 1/2 oz (I use vegan ricotta)
- Begin cooking the steel-cut oats either on the stovetop or using a pressure cooker, according to package or appliance directions. The stovetop will take about 30 minutes.
- Meanwhile, heat a skillet over medium heat and sauté the veggies (except the tomatoes) in a splash of oil. (For an oil-free breakfast, dry sauté or steam the veggies or roast them on parchment paper at 400° F tossed with lemon juice, salt, and pepper).
- Add the tomatoes and greens for the last 3-4 minutes of cooking to wilt the greens and blister the tomatoes.
- When the oats are cooked, stir in the seasonings and divide into two bowls.
- If topping with an egg, cook it according to your favorite method.
- Garnish the oatmeal with the egg, veggies, nuts or cheese, salt and pepper, and fresh herbs. Enjoy!