Sunday, November 14, 2010

Savory Oatmeal

The following recipe was inspired by a conversation with my boss about wether or not it's ok to have risotto for breakfast (the answer is of course, yes). It got me thinking about what breakfast risotto would be like, and bam, savory oatmeal was born!

On the stove:
1 garlic clove, minced
1/2 small onion or shallot, diced
1/2 small green pepper, coarsely chopped
1 cup quick cooking rolled oats
2 cups water
1 or 2 eggs
Shaved cheddar
salt and pepper to taste
1 Tbsp olive oil

  1. Saute the garlic, onion, and green pepper in the olive oil in the bottom of a medium sauce pan, for about 5 minutes or until onion is translucent. 
  2. Add 2 cups of water to the pot and bring to a boil, add oats, reduce heat and cook 1-5 minutes.  Stir occasionally to prevent from sticking.  I like to wait until most of the excess water is cooked into the oats.
  3. While the oats are cooking, cook one or two eggs however you like them and serve over the oatmeal.
  4. Top with cheese and salt and pepper to taste.


  1. Prepare instant plan oats according to package.
  2. Mix in sauteed vegetables, top with eggs and season. 
Voila! Breakfast "risotto." 

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