Savory Steel Cut Oats
Everyone knows about fruit-topped sweet oatmeal, but have you ever tried savory oatmeal? Well now you will, and you can thank me later.
Y’all, this stuff is amazing. I used to think it would be so weird to put savory flavors in oatmeal because I always top mine with piles of fresh fruit, nuts, seeds, nut butter, maple syrup, and the list goes on. But when I finally broke down and tried the savory version, I was shocked at how much I loved it.
I went with the steel cut oats instead of traditional oats because I wanted them to be extra thick, creamy, and chewy. Steel cut oats take a bit more time to cook than regular oats, but it is so worth it. Just make a big batch on the weekend, and you can have creamy savory oats all week.
I decided sway on the side of Asian flavors for this recipe, and I could not have been happier with how it turned out. I combined the flavors of sesame oil, GF soy sauce, green onions, avocado, and a runny egg. Don’t forget the runny yolk, my friends. It is imperative, in my opinion.
I think you guys are really going to love this one, it is reminiscent of a rice bowl with an egg on top, but creamier, and even more filling. Happy savory breakfasting!
Ingredients
- 1 cup (gluten-free) steel cut oats*
- 2 cups unsweetened almond milk
- 2 cups water
- 1 tsp sesame oil
- 1 tbsp butter (I used Earth Balance vegan butter)
- 2-3 tbsp GF soy sauce
- 2-3 green onions, thinly sliced
- 4 eggs
- 1 large avocado
Instructions
- In a medium sized saucepan, add the butter and sesame oil and melt over medium heat. Once melted, add the oats and stir with a wooden spoon. Let the oats toast for 3-4 minutes until they start to smell a bit nutty.
- Once the oats are slightly toasted, add the milk and water, then give it a stir. Cover the pot and bring the liquid to a simmer. Let the mixture simmer for 30 minutes, until thick and creamy (and the liquid is absorbed).
- Add in the soy sauce and sliced green onions, and then let it continue to cook for about 4-5 minutes to soften the onion a bit. Then turn off the heat and set aside while you fry the eggs.
- Preheat a skillet over medium heat, add in 1 tbsp olive oil, and gently crack 4 eggs into the skillet. Cook for 2-3 minutes, then flip and cook for another 20 seconds for a runny yolk. Cook longer if you want your yolk less runny.
- To serve, spoon the oatmeal into 4 bowls, top each bowl with an egg, and then top that with 1/4 of a sliced avocado. Enjoy!
Notes
*steel cut oats are not always gluten-free, if you have a gluten allergy, make sure you buy oats that are certified GF.