Savory Steel-Cut Oats

SERVES 4 · VEGAN ADAPTABLE, GF ADAPTABLE, DF ADAPTABLE

It may seem strange to eat oats with vegetables but I promise, savory oats are incredibly delicious and even more satisfying than the typical sweetened version. Anything you would combine with risotto or polenta would be great with oatmeal, which is a perfect blank canvas for any number of toppings. I’ve listed my favorite versions here, but since oats are so bland, the sky’s the limit. Make sure to include protein and some healthy fats for a well-balanced breakfast—or lunch or dinner! If you want to make the oats easier to digest, soak them overnight and drain (see instructions here).

1 cup certified-GF steel-cut oats

Sea salt

2 tablespoons unrefined, cold-pressed extra-virgin olive oil, plus more for drizzling

3 garlic cloves, thinly sliced

Pinch of crushed red pepper flakes

1 big bunch kale, stems stripped and discarded, leaves coarsely chopped

½ pound shiitake mushrooms, stems discarded, caps wiped clean with a damp paper towel and sliced

Freshly ground black pepper

Flax, hemp, or avocado oil, for drizzling (optional)

⅓ cup chopped walnuts, or another nut or seed, toasted or raw

Gomasio, for sprinkling on top

1. Place the oats, 4 cups of water (use 3¾ cups of water if the oats were soaked and drained), and a pinch of salt in a medium-size saucepan and bring to a boil over high heat. Lower the heat and simmer oats uncovered until tender, about 40 minutes. (Soaked oats only take 30 minutes.)

2. In a large skillet, heat the olive oil over medium heat. Add the garlic and a pinch of red pepper flakes. Sauté until fragrant, 30–60 seconds.

3. Add the vegetables and a pinch of salt and black pepper, and sauté until tender, about 6 to 8 minutes.

4. Portion the oats into four bowls and top with the vegetable mixture. Add an extra drizzle of olive oil or a different oil, such as flax, hemp, or avocado. Top with the walnuts and sprinkle with gomasio.

Other variations I love:

Sauté 4 cups of chopped cabbage and 4 sliced scallions in 2 teaspoons of sesame oil and 2 teaspoons of olive oil, drizzle with 4 teaspoons of shoyu (sub tamari for GF), add to the oats, sprinkle with gomasio or sesame seeds, and top with a fried or poached egg (omit for vegan).

Sauté two small shredded zucchini or ½ bunch of asparagus, chopped, in 1 tablespoon of olive oil and a pinch of salt, add to the oats, and top with 1 to 2 ounces of goat cheese (omit for vegan/DF) and ⅓ cup of toasted, salted pistachios.

Sauté four sliced garlic cloves, a pinch of red pepper flakes, and ½ pound of halved cherry tomatoes with a pinch of salt in 1 tablespoon of olive oil until they release their juices, about 5 minutes, then add to oats and top with a handful of thinly sliced fresh basil and grated pecorino or Parmesan (omit for vegan/DF).

Finish the cooked oats with ⅓ to ½ cup of coconut milk (here); stir in ½ cup of toasted, unsweetened dried coconut; ⅓ cup of toasted, chopped cashews; ⅓ cup of sliced scallions; and sriracha to taste.