Have you hopped on the savory oatmeal train yet? Simple, nutritious, and satisfying, savory oats feel like a quick-cooking risotto that you get to indulge in at breakfast time (heck yes to that!). If you’re like me and always trying to get more veggies into your day, these oats are a delicious vehicle for them. I like to use a mixture of broth and water for the cooking liquid, which makes for flavorful (but not overly salty) oats.
Customize it
Extra veggies hanging around your fridge or freezer? Give them a quick sauté and add them in to bolster your savory porridge. Cauliflower, mushrooms, spinach, and frozen peas are a few of my faves to stir in for extra nutrients and fiber.
Excerpted from Super Tonics: 75 Adaptogen-Packed Recipes for Sleep, Beauty, and Wellness by Meredith Youngson. Copyright © 2023 Meredith Youngson. Photographs by Jocelynne Flor. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
- 1 Tbsp coconut oil ghee, or butter
- 3 cup ⁄4quick-cooking oats
- 2 green onions thinly sliced, divided
- 2 cups water bone broth, or vegetable broth (or a combination)
- 1 Tbsp white miso paste
- Salt and freshly ground black pepper
- Soft-boiled eggs toasted sesame seeds, sriracha, and/or tamari, for serving (optional)
- In medium saucepan, combine coconut oil, oats, and half of the green onions. Cook over medium heat for 3 to 4 minutes, until oats are aromatic and take on a bit of color.
- Add water and bring to a simmer over medium-high heat.
- Reduce heat to medium-low. Cover and cook for 8 to 12 minutes, stirring occasionally, until mixture is creamy and most of the water has been absorbed.
- Stir in the miso until it dissolves. Taste and season with salt and pepper if needed. Serve immediately with remaining green onions and any or all of the suggested toppings.
Per serving: 202 calories; 6 g protein; 9 g fat (6 g sat. fat); 25 g carbs (2 g sugar, 4 g fiber); 404 mg sodium
