Savory Oatmeal Skillet

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Savory Oatmeal Skillet

Stir fried veggies + cooked oats. The perfect combo of nutrients for a healthy start to your day.

Prep Time5

Cook Time10

Additional Time1

Total Time1 15

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 320kcal

Author: Debra Klein

Ingredients

For the oatmeal:

¼ cup old fashioned oatmeal
¼ cup steel cut oats
2 ½ cups water

For the Veggies:

1 Tablespoon toasted sesame oil
1 small yellow onion thinly sliced
4 baby bello mushrooms thinly sliced
¼ teaspoon sea salt
a few grinds of black pepper.
1 Tablespoon tamari
½ cup broccoli separated into small florets
1 clove garlic minced
½ teaspoon crushed red pepper flakes
1-2 Tablespoons veggie stock or water
½ cup chopped kale or other green

Optional Toppings:

1 Tablespoon sesame seeds
2 Tablespoons sliced almonds

Instructions

MAKE THE OATMEAL

Combine oats and water in a small saucepan and bring to a boil.
Cover and turn off heat. Leave the oats overnight or until liquid is fully absorbed. One hour or a bit less is enough time, but you can leave them on the stove overnight.
Gently reheat when ready to serve.
Cooked oatmeal can be stored in the fridge for up to one week.
Use it to make savory oats---directions below, or add to your smoothies.

SAVORY OATMEAL SKILLET DIRECTIONS:

Heat a heavy skillet (I use a cast iron skillet) over medium heat.
Swirl in oil and then saute onions for 1-2 minutes as they turn translucent.
Add the mushrooms, salt, pepper and stir while cooking for about 5 minutes, until mushrooms start to brown and shrink.
Stir in the tamari.
Toss the broccoli into the mixture along with the garlic and crushed pepper and cook for about 2 minutes. If the pan begins to dry out, add in veggie stock or water one Tablespoon at a time.
Add the greens and stir well.
Stir in the cooked oatmeal and mix until heated through.
Serve warm with a sprinkling of nuts/sesame seeds on top.

Notes

Sometimes I make the oats overnight and eat them with berries in the morning, and then refrigerate the left overs and make the skillet the following day. Or, if I know I’m going to have oatmeal for breakfast in the morning, I usually put up the pot the night before, bring them to a boil then cover, turn off the fire and then leave them on the stove in the pan until I’m ready for them. This technique works well any time of day. You could put up the pot in the morning, so the cooked oatmeal is available for lunch, or your evening meal…..you can even use this technique when you have only an hour or two----yes, I sometimes put up the oatmeal first thing in the morning, head out to the gym and then use it in this skillet recipe when I return. If the liquid isn’t fully absorbed by the time I’m ready for the oats, I just turn the flame back on for a bit. It’s also a wonderful technique if you want to gently reheat the oatmeal because it’s already in the pan and ready to go!!

Nutrition