I love me some oats.
I eat oatmeal for breakfast nearly every morning. I occasionally change it up, but oats are my morning staple. I mix in a bunch of things to my oats to turn it into a bit of a superfood scam. But I still like it.
Especially when I discovered that you don’t actually need to cook oats on the stove. Just soak them in hot water, and they’re ready by the time I finish my tea, or get where I’m going.
So I sorta feared steel cut oats. They take much longer to cook. I’ve got a routine, I didn’t want to disrupt it. Plus, I knew that steel cut oats have a very different texture. What if I didn’t like them?
But I got brave enough to give it a go, thanks to Vegan Mofo’s Work With It Wednesdays, and because I really wanted to try oats in a savory recipe, rather than the usual sweet and fruity breakfast. I’ve had my eye on this recipe from the healthy librarian for years:
Here is how I did it:
1 C steel cut oats
2 C water
1 C soy milk
1/4 C dried shiitake mushrooms, soaked briefly and stems trimmed
2 T nutritional yeast
1 t miso
1/2 t dry mustard
1/4 t turmeric
1-2 t BBQ seasoning/rub mix
dash of hot sauce
a couple grinds of pepper
BIG handful spinach, lightly steamed
Combine all ingredients except spinach in a saucepan and cook until oats are creamy and done. Top with steamed spinach. She calls this 4 servings, for me these are 2 vegpedlr servings.
I like the drier, chewier texture which is reminiscent of bulgur. They didn’t take forever to cook, thanks to Bob’s Red Mill making a a quick version of steel cut oats. I tried them savory as above, and also with my usual fruity superfood scam ingredients. I didn’t use sun dried tomatoes, and I don’t think I will. I added the miso and mustard because they work well with nutritional yeast for a savory, cheezy flavor.
But I’m psyched to try some savory variations:
Same as above, topped with a breakfast sausage flavored veggie burger as instructed by Jeff Novick.
Change the seasonings to mimic hollandaise flavors, topped with spinach and tomatoes.