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. You choose what you love - No rules here, let your taste-buds decide.
INGREDIENTS
2 cups organic steel cut oats, old fashioned or buckwheat groats for gluten free option
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, almond, peanut or SunButter
1/3 cup nutritional yeast or vegan cheese of choice, optional
GARNISH OPTIONS:
Slivered sun-dried tomatoes, avocado, streamed greens, toasted walnuts or sunflower seeds, etc.
DIRECTIONS:
CHEF’S TIPS:
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. You choose what you love - No rules here, let your taste-buds decide.
- Breakfast
- Plant-based, vegan, nut-free option
- Serves: 4 now plus enough for additional breakfasts - half recipe if desired
INGREDIENTS
2 cups organic steel cut oats, old fashioned or buckwheat groats for gluten free option
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, almond, peanut or SunButter
1/3 cup nutritional yeast or vegan cheese of choice, optional
GARNISH OPTIONS:
Slivered sun-dried tomatoes, avocado, streamed greens, toasted walnuts or sunflower seeds, etc.
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 if using then serve in bowls you’ve warmed by the stove. Plate up along with the greens and top with such items as avocado, additional vegan cheese or nutritional yeast and garnishes as desired.
CHEF’S TIPS:
- Pre-soak the oats in the water the night before. This enhances digestion, improves nutrient absorption and lessens cooking time.
- 2-4 cups leafy greens sautéed and seasoned with sea salt and pepper makes this a fabulous hearty breakfast
- 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