Savory Steel Cut Oatmeal

This post is given you by Bob’s Red Mill.

Mouthwatering oats! Have you attempted them? I’ll confess, I was a little worried. I’m familiar with oatmeal that tends towards the sweeter side. After releasing my “best” steel-cut oats dish, a few of you suggested attempting mouthwatering oats. Oats are entire grains, after all, so why would not they be excellent with mouthwatering garnishes? Polenta and risotto are velvety like oats, and they’re terrific with mouthwatering garnishes.

I prepared some up and stirred in additional salt, great deals of newly ground black pepper and cheese (Parmesan). Then I topped one bowl with a fried egg and both with gently dressed, lemony arugula. I was hesitant for the very first couple of bites, and now I can guarantee the concept.

steel-cut oats

I can’t declare that my option of garnishes was the be-all, end-all of mouthwatering oats, however I’m using it as a beginning point. Think about mouthwatering oats as an option to a stir fry they’re both inexpensive, veggie-packed, improvised suppers, best for hectic weeknights. I keep my kitchen equipped with Bob’s Red Mill’s steel cut oats, so mouthwatering oats are constantly an alternative.

My next mouthwatering oats may include sautéed mushrooms (like this) or sun-dried tomatoes for some extra-savory umami taste. Tough greens (like kale or collards) sautéed with garlic sound impressive. What sounds excellent to you?

toasted steel cut oats

how to make savory steel cut oatmeal

cooked oats

Savory steel cut oatmeal with lemony arugula and cheddar cheese -

Savory steel cut oatmeal with arugula and a fried egg on top -

Savory Steel Cut Oatmeal

  • Author: Cookie and Kate
  • Preparation Time: 10 minutes
  • Prepare Time: 35 minutes
  • Overall Time: 45 minutes
  • Yield: 4 portions 1 x
  • Classification: Breakfast
  • Approach: Stovetop
  • Food: American

5 from 11 evaluations

Mouthwatering oats are an excellent clean-out-the-produce-drawer weeknight supper dish. You can make them for breakfast and breakfast, too, naturally. Dish yields 4 modest portions (about 3/4 cup each), so I ‘d double it if you’re feeding 3 or more individuals, or desire remaining oats for later on.


  • 3 cups water
  • 1 cup neutral-flavored milk of option (like cow’s milk or plain, unsweetened almond milk) or an extra cup of water
  • 1 tablespoon saltless butter or olive oil
  • 1 cup steel-cut oats (select accredited gluten-free oats if essential)
  • 1/4 teaspoon salt, more to taste
  • Newly ground black pepper, to taste
  • Mix-in concepts: grated cheese or dietary yeast, drizzle of extra olive oil or pat of butter, sautéed veggies or greens, sun-dried tomatoes, red pepper flakes and/or ground spices
  • Topping concepts: toasted sliced nuts or seeds, fried/poached/scrambled eggs and/or gently dressed fresh greens


  1. In a big pan, integrate the water and milk. Bring the mix to a simmer over medium heat. In the meantime, melt the butter or warm the olive oil in a 12-inch frying pan over medium heat. As soon as the butter is sizzling or the oil is glittering, include the oats and cook, stirring periodically, till golden and aromatic, around 2 minutes. This toasting action considerably improves the taste of the oats.
  2. Stir the oats into the simmering water/milk mix. Decrease the heat to medium low and simmer carefully for about 20 to 25 minutes, stirring periodically, till the mix is extremely thick.
  3. Stir in the salt. Continue to simmer the mix, stirring periodically and decreasing heat as essential to avoid burning on the bottom, till nearly all of the liquid is taken in, about 10 minutes. (If you have actually doubled the dish, your oatmeal may require an additional 5 minutes cooking time here.) The oatmeal will be extremely velvety when it’s done.
  4. Get rid of from heat and let the oatmeal rest for 5 minutes prior to serving so it has more time to thicken up and cool off a tasty temperature level. Season to taste with extra salt (I included another 1/4 teaspoon), pepper and optional spices. Stir in any mix-ins that you ‘d like now.
  5. Part oatmeal into bowls and include any garnishes you ‘d like. Let any additional oatmeal cool entirely prior to covering and cooling.


Dish adjusted from my best steel-cut oats dish.
Make it dairy free/vegan: Usage olive oil rather of butter, non-dairy milk (or water) and do not include cheese. Sun-dried tomatoes or sautéed mushrooms would include some umami, and dietary yeast might include some tacky taste. Do not include eggs if you’re vegan.
Make it gluten totally free: Usage accredited gluten-free steel cut oats (Bob’s Red Mill makes some) and make certain your garnishes are gluten totally free (all of the concepts noted above are gluten totally free).
Make it egg/nut/soy totally free: Do not include anything with eggs, nuts or soy.:-RRB-

▸ Nutrition Info

The info revealed is a price quote supplied by an online nutrition calculator. It needs to not be thought about a replacement for an expert nutritional expert’s recommendations. See our complete nutrition disclosure here.

This post was produced in collaboration with Bob’s Red Mill and I got settlement for my involvement. Viewpoints are my own, constantly. Thank you for supporting the sponsors who support C+K!

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