Savory Steel-cut Oats

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Author: Marinka

Using oats as a breakfast alternative may be as old as the hills, but serving savory steel-cut oats at dinner time is a more modern twist on the timeless classic.

Prep Time10

Cook Time20

Total Time30

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Servings: people

Ingredients

Steel-cut Oats

1 cup steel-cut oats
2 cups stock (NOTE 1)
1/2 teaspoon salt

Toppings

1/2 tablespoon oil
8 ounces mushrooms (NOTE 2) slices
5 ounces spinach
1/2 clove garlic
1 tablespoon lemon juice
1 avocado slices
2 egg
salt & pepper
6 ounces tomatoes

Instructions

Cook the steel-cut oats according to the directions on the packaging. They cook in about 15-20 minutes. (NOTE 1)
Slice the mushrooms and cook them in a little bit of olive oil. Add garlic, salt and pepper and mix a tablespoon of lemon juice at the end.
Towards to end of the cooking time of the mushrooms, add the spinach to the pan and cook until wilted. Add a little bit of salt & pepper. Keep mushrooms and spinach separated.
Plate the dish by transferring the steel-cut oats to plates, top with the mushrooms, spinach, avocado slices and tomatoes. Sprinkle with some pepper flakes.
If applicable. While plating the savory steel-cut oats, fry the eggs (sunny side up or your preferred way). (NOTE 3)

Notes

You can use a variety of liquids to cook the steel-cut oats. Obviously, stock will keep the oats savory, and milk will turn it more into a breakfast option, however milk can also be used in this recipe and will give it a touch of creaminess (especially if you use full cream milk). If that’s not something you’re looking for, by all means cook the oats with water and then you can use them for breakfast and/or dinner.
Any type of mushroom will do
Instead of a fried egg, you can opt for boiling an egg.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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