Last night was my first adventure with steel-cut oats and while I was adventuring I thought I’d also try making my oats savory.
Best. Idea. Ever.
- 1/2 cup steel-cut oats
- 1 cup water
- 6 stalks roasted asparagus (had these on hand)
- 1/2 cup chopped white onion
- 1-1/2 cup sliced white mushrooms
- 1/2 cup unsweetened organic coconut milk
In a sauce pan, bring water to a boil, add oats, cover and simmer for 15 minutes. Stir occasionally. (Keep an eye on them, they sure seemed to bubble over easily)
In a non-stick pan, saute onions with a spray of non-fat cooking spray. When the onions are just starting to soften and a little brown on the edges add mushrooms. Cook until mushrooms have released all of their moisture and are very soft, stirring frequently. Add asparagus to reheat.
When oats are done cooking add coconut milk, stir well and let cook for another minute or two – until the oats are very creamy. Place in a bowl and top with mushrooms and asparagus.
Serves 2 (smallish servings)
- 247 calories
- 37g carbohydrates
- 7g fat
- 10g protein
- 24% iron
- 7g fiber
I would try cooking the oats and adding whatever veg you have on hand. The coconut milk and mushrooms were so flavorful that I didn’t add any extra seasoning.