Description
This savory oatmeal recipe transforms traditional oats into a hearty, flavorful breakfast or brunch option. Cooked with garlic, shallots, and topped with sautéed vegetables, eggs, avocado, and microgreens, it’s a nutritious and satisfying meal packed with protein and healthy fats. The dish balances creamy steel-cut oats with vibrant toppings and a touch of acidity from lemon and heat from hot sauce.
Ingredients
Base Ingredients
- 1 tablespoon extra-virgin olive oil
- ¼ cup finely chopped shallot (about 1 small)
- ¾ cup steel-cut oats
- 1 garlic clove (grated)
- 2¼ cups water
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
Toppings
- Sautéed spinach and/or mushrooms (quantity as desired)
- Soft boiled eggs or poached eggs (2 eggs, one per serving)
- Chopped scallions (to taste)
- Avocado slices (half an avocado)
- Microgreens (a small handful)
- Hot sauce (to taste)
- Lemon wedge (1 wedge for squeezing)
Instructions
- Sauté Shallots: Heat the extra-virgin olive oil in a small saucepan over medium heat. Add the finely chopped shallot and cook until softened and fragrant, about 2 minutes.
- Add Oats and Garlic: Stir in the steel-cut oats and grated garlic, coating them well in the oil. This helps toasting the oats lightly and blends the garlic flavor effectively.
- Cook Oatmeal: Pour in the water and add sea salt. Bring the mixture to a boil, then reduce the heat to low. Let it simmer gently, stirring occasionally to prevent sticking, for 15 to 20 minutes until the oats are thick, creamy, and tender but still have a slight bite for texture. Season with freshly ground black pepper and additional salt if needed.
- Prepare Toppings: While the oats cook, sauté spinach and/or mushrooms until soft. Meanwhile, softly boil or poach the eggs to desired doneness.
- Assemble and Serve: Remove the oatmeal from heat and divide it into bowls. Top each serving with sautéed vegetables, soft boiled or poached eggs, chopped scallions, avocado slices, and microgreens. Finish with drizzles of hot sauce and a squeeze of fresh lemon juice for brightness.
Notes
- Steel-cut oats take longer to cook but offer a chewier, nuttier texture compared to rolled oats.
- Adjust water amount slightly for creamier or thicker oatmeal consistency.
- Soft boiled or poached eggs add protein and richness but can be substituted with other egg styles or plant-based proteins if preferred.
- Use fresh microgreens or herbs like cilantro or parsley to add freshness.
- Hot sauce and lemon juice enhance flavor by adding heat and acidity; adjust according to taste.
- This recipe serves 2 but can be easily scaled up for more servings.
