SAVORY STEEL CUT RIS-OAT-O BREAKFAST BOWL
Oh my ode to slow cooked oats! I just adore this belly hugging, ever so perfect comfort food and the endless creative and artist play you can have with it. This recipe makes a big batch so do reduce it if you're not cooking for a few or planning to enjoy it all week. If you are then you are good to go. Vary up your toppings each time you enjoy it.
I find when making it with tahini it has a mac and cheese taste and giving it an Italian real ris-oat-o spin I love it with cashew butter, sun-dried tomatoes, herb infused olive oil, avocado and toasted pine nuts. No rules here, let your taste-buds decide.
INGREDIENTS
2 cups organic steel cut oats or buckwheat groats for gluten free if desired
3 cups cold water
1/2 tsp sea salt
Approx 2 cups organic, unsweetened non-dairy milk plus more water as needed
2 tbsp raw walnut butter, tahini, hemp, almond or SunButter if desired
1/3 cup nutritional yeast
2-4 cups leafy greens sautéed and seasoned with sea salt and pepper
GARNISH OPTIONS:
slivered sun-dried tomatoes, avocado, toasted walnuts or sunflower seeds
DIRECTIONS:
Oh my ode to slow cooked oats! I just adore this belly hugging, ever so perfect comfort food and the endless creative and artist play you can have with it. This recipe makes a big batch so do reduce it if you're not cooking for a few or planning to enjoy it all week. If you are then you are good to go. Vary up your toppings each time you enjoy it.
I find when making it with tahini it has a mac and cheese taste and giving it an Italian real ris-oat-o spin I love it with cashew butter, sun-dried tomatoes, herb infused olive oil, avocado and toasted pine nuts. No rules here, let your taste-buds decide.
- Breakfast
- Plant-based, vegan, nut-free option
- Serves: 4 now plus enough for additional breakfasts
INGREDIENTS
2 cups organic steel cut oats or buckwheat groats for gluten free if desired
3 cups cold water
1/2 tsp sea salt
Approx 2 cups organic, unsweetened non-dairy milk plus more water as needed
2 tbsp raw walnut butter, tahini, hemp, almond or SunButter if desired
1/3 cup nutritional yeast
2-4 cups leafy greens sautéed and seasoned with sea salt and pepper
GARNISH OPTIONS:
slivered sun-dried tomatoes, avocado, toasted walnuts or sunflower seeds
DIRECTIONS:
- Combine oats, water and sea salt in an 8 cup saucepan, and bring to a boil over medium high heat. Reduce to low, cover and simmer 5-8 mins letting the water absorb.
- Stir oats, add ½ cup non-dairy milk and reduce heat to very low. Leave uncovered and continue to cook 15-20 minutes checking every 5 minutes or so and adding additional milk or water as needed. This process is easy; it simply takes time yet results in such a rich, creamy consistency.
- Just before you are ready to serve stir in the vegan cheese then serve in bowls you’ve warmed by the stove. Top with such items as avocado, additional vegan cheese or nutritional yeast, sun-dried tomatoes, sauteed greens, Brazil nuts, extra virgin olive oil etc.
- Pre-soak the oats in the water the night before. This improves nutrient absorption as well as lessens cooking time.
- Add even more savory indulgence by including onions, garlic, celery, and wild mushrooms to the greens sauté.
- When re-heating simply add more liquid to create desired consistency
- Infuse even more flavor intensity and nutrient density with edible essential oils. I love using the oils for big flavor so you will see this suggestion often. In addition to the taste boost there are numerous related health benefits and I am all for this. To purchase oils in Canada click here.