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Savory Steel Cut Oats for breakfast is loaded with protein and provides a very good dose of fiber, which is able to keep you feeling satisfied longer.

Savory Steel Cut Oats

In the event you never had savory oats, consider hearty grits or risotto! This breakfast for one is made with breakfast sausage, mushrooms, Parmesan and a runny egg and may easily be doubled or quadrupled. It’s a delicious alternative to sugary fruit-topped oatmeal, like these Easy Pot Steel Cut Oats, Banana Nut Protein Oats, or this Peanut Butter Oatmeal Bowl.

This steel cut oats recipe is the proper addition to your weekday winter breakfast rotation. The earthy mushrooms pair so well with the sausage, and a sprinkling of parmesan adds that umami flavor that’s hard to withstand. And the runny egg on top is the icing on the cake. Bonus: Because the bowl is made with quick cooking steel cut oats, it’s ready in lower than 10 minutes.

Are steel cut oats healthier than rolled oats?

All oats are nutrition-packed, but steel cut oats are a bit healthier than rolled and quick cooking oats. The difference between the three types is how they’re processed. Since steel cut are the least processed, in addition they have the very best fiber and protein content and rank the bottom on the glycemic index, meaning they’ll impact your blood sugar less. They take the longest to cook and are the heartiest oat with a chewier texture in comparison with the others.

Savory Steel Cut Oatmeal Bowl Ingredients

• Oats: I used Bob’s Red Mill quick cooking steel cut oats for a faster cook time. In the event you can’t find them, regular steel cut oats will work – they’ll just take longer to make.
• Breakfast Sausage: I used Trader Joe’s raw chicken breakfast sausage, but be at liberty to make use of whatever you’ll find. Turkey sausage would even be good.
• Butter to grease the pan
• Mushrooms: Chop 4 medium baby bella mushrooms.
• Salt and Pepper for seasoning
• Parmesan: Mix one tablespoon into the oatmeal and sprinkle the opposite on top.
• Egg: Fry one egg – you wish it to be runny.
• Chives: Garnish with chives, but they’re optional, so skip them when you wish.

Learn how to Make Savory Steel Cut Oats

• Oatmeal: Cook the oats within the microwave in accordance with the package directions, adding roughly water depending on your required consistency.
• Sausage: Cook the sausage on medium heat in a skillet coated with oil. Transfer it to a bowl and canopy it to maintain it warm once cooked.
• Mushrooms: Melt a teaspoon of butter within the skillet and sauté the mushrooms, salt, and pepper for 4 minutes. Add the sausage back to the skillet and cook for one more 30 seconds.
• Savory Oatmeal Bowl: Mix the remaining butter, a pinch of salt, and a tablespoon of parmesan into the oats. Top them with the sausage, mushrooms, cheese, egg, and chives.

Variations:

• Vegetarian: Omit the sausage
• Dairy Free: Omit the parmesan cheese
• Egg Free: Omit the egg, there’s still loads of protein

More Oats Recipes You’ll Love:

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Savory Steel Cut Oats

6

302 Cals
9 Protein
50.5 Carbs
8 Fats

Prep Time: 5 mins

Cook Time: 12 mins

Total Time: 17 mins

• ¼ cup quick cooking steel cut oats, reminiscent of Bob’s Red Mill
• Olive oil spray
• 2 ounces raw chicken breakfast sausage, I used Trader Joe’s
• 2 teaspoons unsalted butter
• 4 medium baby bella mushrooms, chopped
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons Parmesan cheese, divided
• 1 large egg
• Chopped fresh chives, for garnish (optional)

• In a medium sized, deep microwave-safe bowl, add oats and water and cook in accordance with package directions, about 7 to 10 minutes. You could need to regulate cook time and/or add extra water to achieve your required consistency. (I used about 2/3 cup water for creamy oats).

• Meanwhile, spray a medium skillet with oil.

• Remove the sausage from the casing, add to the skillet and cook over medium heat, breaking up with a wood spoon, until just cooked through (don’t overcook or it’s going to turn out to be rubbery).

• Remove sausage from skillet and place in a serving bowl, cover and put aside whilst you cook the mushrooms.

• Add 1 teaspoon butter to the skillet.  When melted, add the mushrooms, a pinch of salt and pepper, to taste. Sauté mushrooms for 4 minutes.

• Add the sausage back to the skillet, stir to mix and cook 30 seconds.

• Transfer cooked oats to a bowl, add remaining teaspoon butter, a pinch of salt and 1 tablespoon Parmesan and stir.

• Top with mushroom and sausage mixture. Cook the egg runny, or to your likie and top the bowl.

• Add the remaining tablespoon Parmesan cheese and chives, if using.

• Vegetarian: Omit the sausage
• Dairy Free: Omit the parmesan cheese
• Egg Free: Omit the egg, there’s still loads of protein

Serving: 1bowl, Calories: 302kcal, Carbohydrates: 50.5g, Protein: 9g, Fat: 8g, Saturated Fat: 1g, Sodium: 35mg, Fiber: 9.5g, Sugar: 12.5g

Keywords: oatmeal with egg, oatmeal with sausage, savory oatmeal, savory oats, savory steel cut oats