Savory Steel Cut Oatmeal
This Savory Steel Cut Oatmeal is loaded with fresh vegetables and aromatic spices, making it a hearty and satisfying meal to energize your day. You can customize it with various add-ins and toppings to suit your family's tastes, and it's perfect for a quick and easy breakfast, lunch, or dinner.
Ingredients
For The Steel Cut Oats
- 2 cups vegetable stock or water, plus, a bit more if needed
- 1 cup steel cut oats
- ½ teaspoon kosher salt
For The Topping:
- 1 tablespoon olive oil, or unsalted butter
- ¼ teaspoon ground cumin
- ½ teaspoon ground paprika
- 8 ounces baby bella mushrooms, sliced / Or any other one of your favorite mushrooms
- 5 oz. fresh baby spinach leaves
- 1 clove garlic, minced or ½ teaspoon garlic powder – optional
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 large eggs, – fried or soft boiled – optional
- 1/8 teaspoon Red pepper flakes, optional
Instructions
- To soak steel cut oats: Place vegetable stock (or water) in a medium saucepan with a lid. Bring it to a boil. Off the heat, stir in the steel-cut oats and salt. Cover it with the lid and let it sit on the kitchen counter overnight.
- To make the veggie topping: In the morning, before cooking the steel-cut oatmeal, prepare the topping. To do so, heat oil in a large skillet over medium heat. Add spices and cook them for a minute or so.
- Add the sliced mushrooms and cook, stirring often, until they are fully cooked, for about 6-8 minutes.
- Add the baby spinach and cook until wilted, for 3-4 minutes.
- If using, add the garlic and saute for 30 seconds. Finish it off with salt and pepper and set it aside.
- To prepare the savory steel-cut oatmeal: Put the saucepan back on the stove and heat it over medium heat. Stir it frequently using a wooden spoon to prevent it from sticking to the bottom of the pan. As it cooks, the excess liquid will evaporate, and the steel-cut oatmeal will form a thicker and creamier texture. If it gets too thick, feel free to add ¼ cup of water (or vegetable broth) to thin it out. This process happens in 3-4 minutes, so do not leave site of it.
- Taste steel-cut oatmeal for seasoning and add more if necessary.
- When ready to serve, ladle steel-cut oatmeal into a bowl. Top it off with cooked mushrooms and spinach. If using, add a fried egg on top.
- Finish it off with salt and pepper and red pepper flakes. Serve.
Notes
- Serving size: This recipe yields about 2 to 2 1/4 cups of cooked steel cut oatmeal. I listed it as 2 servings (as shown in the photos), but if you keep the portions smaller, it could be served to 4 people.
- Steel cut oats: If you are following a gluten-free diet, be sure to purchase gluten-free certified steel cut oats.
- Make-Ahead Instructions: You can prep the steel cut oatmeal and the toppings and store them in separate air-tight containers in the fridge for up to 4 days. When you are ready to serve, you can reheat each component and assemble it as directed.
- Storing Leftovers: I recommend storing the savory oatmeal and vegetable toppings in separate airtight containers if you can. Bring them to room temperature and store them in the fridge for up to 4 days.
- Reheating: To reheat, microwave the steel-cut oatmeal in 30-second increments, stirring after heating, until they are warm. You can also heat it on the stovetop in a small pot. Simply heat it over medium heat and stir frequently until the oats are warm, which will take about 3-5 minutes. You may need to add an extra splash of vegetable stock, coconut milk, or water to thin out the oats a little bit.
- Nutrition Information: The calorie and nutrition information below does not include the optional egg on top.
Nutrition
Calories: 417kcalCarbohydrates: 61gProtein: 18gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 647mgPotassium: 931mgFiber: 11gSugar: 2gVitamin A: 6934IUVitamin C: 20mgCalcium: 139mgIron: 6mg
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