Yes, you read that right. This is a savory oatmeal! And really, it’s not as strange as you may think. The taste and texture isn’t far off from cheesy grits, which has been a staple of Sothern breakfast tables for generations.
Savory oatmeal is not a new invention, but rather a revival of an ancient and traditional way of eating oats in many cultures around the world. The Scotts, Germans, and Scandinavians have all been eating variations of savory oatmeal for centuries.
Why should I eat savory oatmeal?
Great question! Aside from the fact that it is absolutely delicious, it’s also rich in protein, fiber, and complex carbohydrates, which can keep you full and energized for longer. Plus, it’s super quick and easy to make, and is incredibly customizable. This recipe here calls for the oatmeal to be topped with tomatoes and avocado, but you could use just about any veggie you like, or add meat or a fried egg to get even more of a protein boost.
Can I make this vegan?
Yep! To make it vegan, you’d simply choose a plant-based fat to sauté the onion and garlic in and swap out the cheese for 1 tbsp of nutritional yeast.
Can I use steel cut oats instead?
You absolutely can, though you’ll want to be sure to use the quick cooking steel cut oats and increase the cooking time to 5 – 7 minutes.
Storing leftovers
To store any leftovers, or if you’re doing meal prep for the week, divide the cooked oatmeal into small containers in your desired portions. Place the toppings in separate containers. Once the oatmeal is cool, place it and the toppings in the fridge.
To reheat, microwave on high for 1 minute, stir, then microwave for another minute. Add your toppings and enjoy!
Savory Oatmeal with Tomatoes and Avocado
- 2 cup cherry tomatoes, sliced in half
- 1/2 tbsp olive oil
- 2 clove garlic
- 4 green onions
- 1 tbsp butter or oil of choice
- 2 tsp paprika
- 1 cup old fashioned oats
- 2 cups vegetable broth
- 1/2 cup shredded sharp cheddar
- 1 avocado
- Salt and pepper to taste
- Slice the cherry tomatoes in half. Place in a small bowl and toss with a little olive oil, salt, and pepper. Slice the avocado and the green onions. Keep the green and white portions of the onions separate.
- Melt butter in a small pan. Add garlic and the white portions of the onion and sauté until fragrant, about 1 minute. Stir in the paprika and cook for another 30 seconds.
- Add in the broth, oats, and a pinch of salt. Bring to a boil and cook until all of the liquid is absorbed, about 3 minutes. Remove from heat and stir in the shredded cheese. Keep stirring until the cheese is fully melted.
- Spoon the oatmeal into two bowls. Top with the tomatoes and sliced avocado. Sprinkle with green onions and serve.
