You’re either a sweet or savory person and one’s snacking habits usually give enough evidence to draw a conclusion. If you’re one to reach for cookies and chocolate, you probably also prefer sweeter breakfasts. I, on the other hand, am a chip monster, known to friends as the one who can take down party-size bags of (insert any kind of crunchy, salty chips here). It’s no surprise, then, that blueberry muffins and syrup laden pancakes take a back seat to biscuits and croissants for me. Sugary breakfasts have the potential to get me into a lot of trouble (ie in the form of Frappucinos) later in the day.
That brings me to savory oats, which are the sophisticated, cheesy, warm version of the popular fruit with cinnamon and sugar combination. Growing up, I loathed oatmeal until I discovered cheese could be added to it. And cream or milk. And an egg. And could be eaten for breakfast. Who knew? Maybe because they don’t get enough attention. If you love salty, cheesy flavors, this might be your new favorite breakfast (excluding avocado toast). They’re basically cheese grits but given “oats” are in the name, you can get away with telling people you had a healthy breakfast, which isn’t too far from the truth. One small bowl will keep you just as full and satisfied as the sweeter version sans the sugar crash. Win.
This recipe uses steel cut oats as I prefer the texture and find the flavor nuttier. Keep in mind this is just a framework. Change up the cheeses (heck, add more), toss in sausage or bacon for extra protein, or add avocado with Everything Bagel seasoning. The options are endless! — Juley Le, Founder
savory oats with arugula & a poached egg
1 cup steel cut oats
1 cup milk of choice
2 cup filtered water (or chicken stock for more flavor)
1/2 – 1 cup of grated parmesan cheese
1/4 tsp. sea salt
1 tsp. pepper
Handful of arugula
Poached eggs (fool-proof method via Lisa Bryan here)
In a large saucepan, combine the water and milk. Bring the mixture to a simmer over medium heat.
Stir the oats into the simmering water/milk mixture. Reduce the heat to medium low and simmer gently for about 20 minutes, stirring occasionally, until the mixture is very thick.
Stir in the salt. Continue to simmer the mixture, stirring occasionally and reducing heat as necessary to prevent scorching on the bottom, until almost all of the liquid is absorbed, about 10 minutes. (If you have doubled the recipe, your oatmeal might need an extra 5 minutes cooking time here.) The oatmeal will be very creamy when it’s done.
Remove from heat and stir in parmesan cheese and season with salt and pepper.
Portion oatmeal into bowls, serve with poached egg, and arugula. Drizzle with olive oil and sprinkle with more cheese. Let any extra oatmeal cool completely before covering and refrigerating.
Makes four servings