When you think oats, you think oatmeal with some maple syrup, nuts, and fruit, maybe? Why stop there! We’re taking Bob’s Red Mill Steel Cut Oats to the savory side. And we’re eating them for breakfast, lunch, and dinner. Treat oats just like you would any other grain: Build flavor with onions and garlic, add your favorite spices, sprinkle on some herbs, and add a protein. If this isn’t the cure to oatmeal fatigue, we don’t know what is. Though we use cilantro in this recipe, we think these oats could be just as tasty with another herb like dill, thyme, rosemary, or even marjoram.Print
Though we use cilantro in this recipe, we think these oats could be just as tasty with another herb like dill, thyme, rosemary, or even marjoram.
- 1 cup oatmeal or steel cut oats (we used Bob’s Red Mill)
- 2 cups water
- 1 yellow onion, diced
- 1 loose cup of cilantro, de-stemmed and roughly chopped
- 1 tablespoon cooking oil
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon freshly-cracked black pepper
- 1 clove garlic, minced
- Juice from 1 lime
- Optional toppings: fried egg, sliced avocado, diced tomatoes
- Cook the oats with the water according to instructions.
- While the oats are cooking, dice the onion and chop the cilantro, as well as mince the garlic.
- Bring a medium-sized pan to medium heat then add the cooking oil and onions. Sauté while occasionally stirring, about 5-6 minutes or until just beginning to soften. Season with salt, pepper, and cumin and stir again.
- Add the chopped cilantro and minced garlic. Cook for an additional 2-3 minutes until cilantro becomes soft and garlic is fragrant and tender.
- Once the oatmeal is done cooking as per package instructions, combine it with the onion mixture. Add lime juice, stir to combine, and serve immediately.
- Optional: Top with a fried egg, sliced avocado, and diced tomatoes. Enjoy!