The first time I glanced at a recipe for oatmeal sans sweetness I threw major shade.
I am now very certain, based on purely anecdotal evidence, that any semi-sane carb loving person will love savoury oats.
It’s like rice, but quicker. It’s like risotto, but no-fuss. And it’s like your everyday oats n’ honey, but instead wearing a delicious cloak of browned mushrooms.
You should also know, it takes 25 minutes to make, which puts it under lazy dinner AND make ahead weekday breakfast category. You can dress them up with an extra dab of butter, cheese or cream, or lean on the virtuous side and top it with wilted greens and nutritional yeast.
Let me know if you are on the savoury oats train yet (in the comments).
- 1/2 cup steel cut oats (works with most style of oats, just adjust cooking time accordingly)
- 2 large cloves of garlic, smashed then roughly chopped
- 6 oz or 1 1/2 heaping cups cremini mushrooms, cut into wedges
- 1 generous tsp tamari
- 2 green onions, thinly sliced
- Salt and Pepper
- smattering of freshly grated parmesan or nutritional yeast
- optional: soft boiled egg, wilted greens
- Melt a generous dab of butter or about a tablespoon of oil in a medium pot over medium heat.
- Add the mushrooms and cook on medium heat for 8-10 min, stirring once in a while, until they are browned in parts and smell delicious.
- Add the garlic and steel cut oats, stir for 30 seconds to toast, making sure nothing burns.
- Add 1 1/2 cups water and tamari. Bring to a boil over high heat.
- Once boiling, reduce the heat to low and simmer for 12-15 min, until the water has absorbed and the oats are cooked to your liking. At this point, I usually taste and add a hearty amount of black pepper and a little salt. Probably a bit more water if I want to loosen it up.
- Fold in parmesan cheese or nutritional yeast, sprinkle with green onions, extra black pepper and enjoy!