Steel Cut Savory Breakfast Oats
Try this satisfying savory version of steel cut breakfast oats when you're looking to change things up from the traditional "sweet" version. Bonus - it's healthy, too!
Equipment
- 1 medium saucepan preferably with heavy bottom
- 1 small non-stick skillet
Ingredients
- 1 cup water
- ¼ cut steel cut oats (not the quick cook variety)
- 1 green onion/scallion
- 1-2 medium-sized Swiss chard leaves
- 1 tbsp shredded parmesan cheese
- 1 egg
- 1 tsp olive or avocado oil
- 1 tsp water
- sriracha (optional)
Instructions
- 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.)
- While oats are cooking, separately chop green onion and Swiss chard, discarding the tough stems of the chard.
- When oats are about 5 minutes from being done, add olive or avocado oil to a small non-stick skillet and sauté 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.
- Once oats are done cooking, transfer them to a serving bowl and sprinkle with the shredded parmesan while they're hot.
- Top with the green onions and Swiss chard.
- 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!
Notes
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.
When 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.
You 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 sauté it and the onion together. Also, thinly sliced and sautéed shallot in place of the green onion makes a tasty substitution.