Toasty Oats and Eggs

Nearly every morning I cook up a bowl of rolled oats topped with honey, peanut butter and dried cranberries. When I find a breakfast I like, I stick with it.

Today, however, I worked outside of the box and cooked up steel cut oats. They were cheaper than rolled oats in the bulk bins at Whole Foods so it was time to try them out.

Thank goodness I did. The final product was nutty with almost a rice-like texture. Though this kind of oatmeal takes longer to cook, I think they may replace rolled oats for me. Topped with a fried egg and chopped scallions, this was a breakfast made in heaven.

Savory steel-cut oatmeal
Serves 2

2 1/2 cups water
3/4 cup steel cut oats (Scottish oats)
pinch of salt
1 tablespoon chopped green onion
pinch of black pepper

Boil water. While water is boiling toast oats in a pan over medium-high heat. Once they are aromatic and toasted take them off the heat and place them in pot of boiling water. Simmer oats with lid ajar until water is absorbed, about 25 minutes.

Good oatmeal combinations:
dallop of yogurt and blueberries
peanut butter, honey and dried cranberries
fried egg with scallions
brown sugar, maple syrup and raisins

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2 Responses to Toasty Oats and Eggs

  1. Mackenzie says:

    That looks really good, but I would add some ketchup.

  2. Pingback: Typical Day | 3rdfloorbakes's Blog

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