Savory Oats have been a staple in my diet ever since the weather got cold. Traditionally I think of oats as a sweeter breakfast, but there’s something so satisfying about a fluffy bowl of oats with cheese in the morning that has been doing it for me lately. I first got the idea in a Women’s Health Magazine, and it sounded so delicious I knew I had to try it. I get lots of questions about exactly how I make it and what I put in there, so I figured a tutorial was in order.
The method I use to cook the steel cut oats is amazing because it just takes a little foresight and two minutes of your time. You can certainly flavor your oats any way you wish using the same method, and I often flavor them up one serving at a time in case I want something different.
Prepping the Steel Cut Oats
To start, the night before I measure out my steel cut oats.
I use 1/4 cup per serving, which is 40 grams and turns into 1 cup of cooked oats.
After you measure out the oats, you add 1 cup of water for every 1/4 cup of oats… so this pot had 3 cups added to it.
Next, you bring it to a rolling boil for 2 minutes. Watch it to make sure it doesn’t overflow, and after it’s been boiling for 2 minutes (which is not scientific, so don’t freak out if you leave it on too long or take it off too soon), remove it from the heat and cover it.
You can even center it on the turned off burner if you like.
The last step involves leaving it out overnight (off the heat) while still covered. In the morning, the liquid will be fully absorbed and the oats will look like this:
Give it a little stir.
And the oats are done and ready to heat up and eat. So simple and SUCH a time saver, since steel cut oats take 30-40 minutes to cook if you boil them.
Savor-ifying The Oats
Yes, that’s a technical term.
Since I eat my breakfast at work, I use a tupperware container to transport the oats and then heat them in the microwave at my office. I add in one serving of the oats, one egg white, and then some garlic powder, salt, and red pepper flakes.
I stir it up, and then add in 1/4 cup of low-fat cottage cheese.
Then, a handful of spinach.
And it’s ready to transport.
When I get to my office, I dump the contents into a bowl.
And then heat it up for 1 minute at a time, usually for 2:30 all together.
How fluffy and creamy does that bowl of oats look?! The egg whites fluff up so much during the heating process and the cottage cheese gets really melty. If you’re not a fan of cottage cheese, though you can’t really taste it at all, you can certainly use a different kind of cheese. I’d actually been using regular sliced cheese last week but am out, and I waited to stir that in until the oats were heated through right before eating.
Besides the type of cheese, there are tons of different combos you can use with this method. You could use kale or another type of green, or omit it all together if greens for breakfast sketch you out. You can also use different spices, add a fried egg on top (which I do if I ever eat savory oats at home), or really use any combo you can think of.
So there you have it! A 5 pts+ fluffy bowl of savory oats.
Have you ever had savory oats? What is your staple breakfast when the weather gets cold?