Savory Steel Cut Oats Bowl

• •1 cup steel cut oats
• •3 cup vegetable broth
• •1 cup water
• •1 tablespoon olive oil
• •1 medium shallot, minced
• •2 garlic cloves, minced
• •8 oz cremini mushrooms, sliced
• •5 oz baby spinach
• •4 slices thick-cut bacon, diced
• •4 large eggs
• •2 tablespoon fresh chives, chopped
• •0.3 cup Parmesan cheese, grated
• • to taste salt
• • to taste black pepper, freshly ground
• • pinch, optional red pepper flakes

Instructions

1. 1

   Combine steel cut oats, vegetable broth, water, and 0.5 teaspoon of salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the oats are tender and the liquid is absorbed, stirring occasionally. If oats become too thick, add a splash more broth or water.

2. 2

   While oats cook, prepare the toppings. In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and place on a paper towel-lined plate to drain. Reserve 1 tablespoon of bacon fat in the skillet, discarding any excess.

3. 3

   Add the olive oil to the skillet with the reserved bacon fat (if using, otherwise add 1 tablespoon olive oil). Add the minced shallot and cook for 2-3 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Add the sliced cremini mushrooms to the skillet. Increase heat to medium-high and cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and have released their liquid. Season with salt and black pepper.

5. 5

   Add the baby spinach to the skillet with the mushrooms. Cook for 2-3 minutes, stirring, until the spinach has completely wilted. Remove the skillet from heat.

6. 6

   In a separate non-stick skillet, fry the eggs to your desired doneness (sunny-side up or over easy is recommended for a runny yolk) over medium heat. Season with salt and pepper.

7. 7

   Divide the cooked savory steel cut oats among four serving bowls. Top each bowl evenly with the mushroom and spinach mixture, crispy bacon bits, and one fried egg.

8. 8

   Garnish each bowl with chopped fresh chives, grated Parmesan cheese, freshly ground black pepper, and a pinch of red pepper flakes if desired. Serve immediately.

Chef's Tips

• 💡For an extra layer of flavor, toast the dry steel cut oats in the saucepan for 2-3 minutes before adding the liquid.
• 💡Feel free to customize with other vegetables like roasted cherry tomatoes, sautéed kale, or bell peppers.
• 💡Add a dash of your favorite hot sauce or chili oil for an extra kick.
• 💡To make this dish vegetarian, simply omit the bacon and use only olive oil for sautéing. Consider adding smoked paprika for a smoky flavor.
• 💡Leftover oats can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or water to restore creaminess.