Equipment

<\/div><\/h3>

• 1 medium saucepan preferably with heavy bottom<\/span><\/div><\/li>
• 1 small non-stick skillet<\/div><\/li><\/ul><\/div>\n

  Ingredients

  <\/div>  <\/h3>

  • 1<\/span> cup <\/span> water<\/span><\/li>
  • \u00bc<\/span> cut<\/span> steel cut oats<\/span> (not the quick cook variety)<\/span><\/li>
  • 1<\/span> green onion\/scallion<\/span><\/li>
  • 1-2<\/span> medium-sized Swiss chard leaves<\/span><\/li>
  • 1<\/span> tbsp<\/span> shredded parmesan cheese<\/span><\/li>
  • 1<\/span> egg<\/span><\/li>
  • 1<\/span> tsp<\/span> olive or avocado oil<\/span><\/li>
  • 1<\/span> tsp<\/span> water<\/span><\/li>
  • sriracha<\/span> (optional)<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions

    <\/div> <\/h3>

    • Bring water to a boil in medium saucepan, add the steel cut oats, stir and reduce heat to a very low simmer and cook per package directions until oats are tender and all water is absorbed. (For reference, I use Quaker steel cut oats and cook them in an All-clad saucepan on the lowest burner setting for exactly 24 minutes, uncovered.)<\/span><\/div><\/li>
    • While oats are cooking, separately chop green onion and Swiss chard, discarding the tough stems of the chard. <\/span><\/div><\/li>
    • When oats are about 5 minutes from being done, add olive or avocado oil to a small non-stick skillet and saut\u00e9 onions for about a minute until they begin to soften. Add Swiss chard and the 1 teaspoon water and cover, steaming everything for a couple more minutes until the chard is tender.<\/span><\/div><\/li>
    • Once oats are done cooking, transfer them to a serving bowl and sprinkle with the shredded parmesan while they're hot. <\/span><\/div><\/li>
    • Top with the green onions and Swiss chard.<\/span><\/div><\/li>
    • Use the skillet (now empty) to fry your egg. I prefer mine over easy so that there's some liquid yoke to mix into the oats, but fry yours however you like. Place on top of the oats and onions\/chard, drizzle a little sriracha over the top and enjoy!<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n

      Notes

      <\/div><\/h3>

      Steel cut oats do take time to cook, but I tried the quick cook ones and found them to be too sticky and mushy for my liking. I actually prep everything before I put the oats in the water and then I set my timer for 24 minutes and go to my prayer closet for my morning devotions. When I’m done, they’re done. I quickly cook the green onions\/chard and egg and I’m good to go.<\/span>

      <\/div>\nWhen I’m looking to change things up, I’ve substituted 1\/2 of a small ripe avocado for the egg on top. I mash it but you could also cube it. For that one, I don’t add the sriracha. It’s actually very mellow and smooth and satisfying.<\/span>

      <\/div>\nYou can always change up your greens, too. I use spinach in the winter when I don’t have a garden with Swiss chard in it. Spinach cooks faster so I just saut\u00e9 it and the onion together. Also, thinly sliced and saut\u00e9ed shallot in place of the green onion makes a tasty substitution.<\/span><\/span><\/div><\/div>\n\n

      <\/div>\n

      <\/div>

      <\/div><\/div>\n

      Keyword <\/span>savory oats, steel cut oats<\/span><\/div><\/div>\n

      <\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

      <\/p>","protected":false},"author":1,"featured_media":9806,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[13],"tags":[153,146,152],"location":[],"class_list":["post-9812","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-breakfast","tag-savory-oats","tag-steel-cut-oats"],"yoast_head":"\n