Savory steel-cut oats

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.

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.

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4 responses

  1. A good trick with steel-cut oats is to use a 2-cup crockpot. As your recipe, 1c water & 1/2c oats. It takes 5hours, so I use a timer such as used to turn houselamps on & off when away from home. Subtract 5hrs from the time U need it ready, plug everything in & voilà your healthy bkfst is ready when U are. Some sliced or slivered almonds (healthy fat) &/or applesauce (to sweeten) can be added if U like.
    Namaste’ gyps

  2. Well I made my own recipe overnight as posted in my comment & realized the water/oats ratio is 3:1 vs 2:1 as I posted. I used Red Mill for the first time; McCann’s previously, but I don’t think there wd be any difference. I musta remembered incorrectly when I posted b4. Sorry, Emily & readers. It came out beautifully tho’ & I got some strawberry applesauce @ Aldi yest, which I mixed with my porridge in the bowl & that made it SO yummy! Namaste’ gyps

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