Description
These savory steel-cut oats are creamy, comforting, and full of umami flavor. Top with sautéed mushrooms, avocado, jammy eggs, chili crisp, and furikake for a satisfying breakfast that’s perfect for meal prep.
Ingredients
Units
Scale
- 1 cup steel-cut oats
- 1-2 teaspoons of olive oil
- 3 1/4 cups water
- 1 tablespoon soy sauce (or GF liquid aminos)
- 1/2 teaspoon salt
Optional Toppings
- 1 avocado, sliced
- Drizzle of chili crisp (or toasted sesame oil )
- Furikake (or toasted sesame seeds)
- Toasted walnuts
- Cilantro
- Green onions
- Jammy boiled eggs (7 1/2 minutes)
Instructions
- Toast. In a medium saucepan over medium-high heat, toast dry steel-cut oats in olive oil for 1-2 minutes.
- Simmer. Add the water, soy sauce, and salt, stir, and bring to a rolling boil. Cover, lower the heat to medium-low, and simmer gently for 17-20 minutes, stirring occasionally. Cook until the water has mostly cooked off and the oats are tender but chewy, al dente. Season with salt and pepper.
- Serve. Divide among bowls, top with any of the toppings. A little drizzle of sesame oil or chili crisp, avocado, with a sprinkle of furikake is enough. Or add the jammy boiled eggs or sautéed mushrooms for a heartier meal. Garnish with scallions or cilantro (or both).
Notes
Sometimes I like to add bone broth powder or collagen to the water- feel free to use bone broth or chicken broth.
Store leftover oats in an airtight container in the fridge for up to 4 days. Or freeze for 3 months.
Mushrooms: Heat a skillet with olive oil, add mushrooms, and sauté over medium heat until golden. Season with salt and pepper.
Jammy Eggs. Boil eggs for 7 ½ minutes. Cool in cold water and peel.
Instant Pot Instructions. Lower the water to 3 cups. Pressure cook for 3 minutes. Naturally release.
Nutrition
- Serving Size: 1 cup without toppings
- Calories: 142
- Sugar: 0.2 g
- Sodium: 108.4 mg
- Fat: 3.4 g
- Saturated Fat: 0.5 g
- Carbohydrates: 23.3 g
- Fiber: 3.8 g
- Protein: 4.9 g
- Cholesterol: 0 mg
