Savory Steel Cut Oats Bowl
A hearty and wholesome bowl of steel-cut oats cooked in savory broth, topped with sautéed mushrooms, wilted spinach, crispy bacon, and a perfectly fried egg. A comforting and satisfying dish perfect for any meal.
Ingredients
- •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
- •0.25 cup Parmesan cheese, grated
- • to taste salt
- • to taste black pepper, freshly ground
- • pinch, optional red pepper flakes
Instructions
- 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.
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.
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.
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.
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.
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.
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.
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.
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.
Recipe from TheCookbook.ai
Created by Basil Roux