Savory steel cut oats for breakfast are high in protein and contain a good amount of fiber to keep you satisfied for longer.
Savory Steel Cut Oats
If you’ve never had flavorful oats, think hearty grits and risotto. This breakfast for one of hers is made with breakfast sausages, mushrooms, Parmesan cheese, and poached eggs, which she can easily double or quadruple. Delicious alternatives to sweet fruit-topped oatmeal, like these Instant Pot Steel Cut Oats, Banana Nut Protein Oats, or this Peanut Butter Oatmeal Bowl.
This steel cut oat recipe is a great addition to your winter breakfast rotation on weekdays. The rustic mushrooms go great with the sausage, and a sprinkling of Parmesan adds an irresistible umami flavor. Bonus: The bowl is made from quick-cooking steel-cut oats, so it’s ready in under 10 minutes.
Are steel cut oats healthier than rolled oats?
All oats are nutritious, but steel cut oats are slightly healthier than rolled or quick cooking oats. The difference between the three types lies in how they are processed. Steel cuts are the least processed, meaning they have the highest fiber and protein content, the lowest glycemic index, and the least impact on blood sugar levels. They take the longest to cook and are the heartiest oats with a chewy texture compared to others.
Savory Steel Cut Oatmeal Bowl Ingredients
- Oats: I used Bob’s Red Mill Quick Cooking Steel Cut Oats to speed up the cooking time.
- Breakfast sausage: I used Trader Joe’s raw chicken breakfast sausage, but feel free to use whatever you can find.
- butter oil the frying pan
- mushroom: Chop 4 medium baby Bella mushrooms.
- salt and pepper for seasoning
- Parmesan: Mix 1 tablespoon into the oatmeal and sprinkle the other on top.
- egg: Fry one egg.
- Chives: Garnish with chives, but optional, skip if desired.
How to make savory steel cut oats
- oatmeal: Cook the oats in the microwave according to package directions, adding more or less water depending on your desired consistency.
- sausage: Fry the sausages in a frying pan with oil over medium heat. Transfer to a bowl, cover and keep warm when baked.
- mushroom: Melt 1 teaspoon of butter in a skillet and sauté mushrooms, salt and pepper for 4 minutes. Return sausage to skillet and cook for an additional 30 seconds.
- Savory Oatmeal Bowl: Mix the remaining butter, a pinch of salt, and 1 tablespoon of Parmesan cheese into the oats. Top with sausage, mushrooms, cheese, eggs and chives.
variation:
- vegetarian: Omit the sausage
- Dairy Free: Top with parmesan cheese
- Egg free: Plenty of protein without eggs
MORE OATS RECIPES YOU’LL LOVE:
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Savory Steel Cut Oats
6
- ¼ cup quick cooking steel cut oats, Bob’s Red Mill etc.
- olive oil spray
- 2 ounce raw chicken breakfast sausage, I used Trader Joe’s
- 2 tea spoon Unsalted butter
- Four Moderate baby bella mushroom, chopped
- kosher salt
- freshly ground black pepper
- 2 tablespoon Parmesan cheese, Divided
- 1 big egg
- chopped fresh chives, for decoration (optional)
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In a deep, medium microwave-safe bowl, add oats and water and cook according to package directions, about 7 to 10 minutes. You may need to adjust the cooking time or add more water to reach desired consistency. (I used about 2/3 cup water for creamy oats).
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Meanwhile, spray a medium skillet with oil.
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Remove sausage from casing, add to skillet and cook over medium heat, crumble with a wooden spoon and cook until cooked through (gummy if overcooked).
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Remove the sausages from the skillet, place them in a serving bowl, cover, and set aside while the mushrooms are cooking.
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Add 1 teaspoon butter to skillet. Once the mushrooms have melted, season with a little salt and pepper. Fry the mushrooms for 4 minutes.
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Return sausage to skillet, stir to combine, and cook for 30 seconds.
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Transfer the cooked oats to a bowl and stir in the remaining 1 teaspoon butter, a pinch of salt, and 1 tablespoon Parmesan cheese.
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Top with mushroom-sausage mixture. Eggs runny or cooked to your liking and placed in a bowl.
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Add remaining tablespoon Parmesan and chives, if using.
- vegetarian: Omit the sausage
- Dairy Free: Top with parmesan cheese
- Egg free: Plenty of protein without eggs
Serving: 1bowl, calorie: 302kcal, carbohydrate: 50.5g, protein: 9g, thick: 8g, saturated fat: 1g, sodium: 35mg, fiber: 9.5g, sugar: 12.5g
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