Savory Coconut Steel Cut Oatmeal

Savory Coconut Steel Cut Oatmeal (Gluten Free)Have you ever tried savory oatmeal?  Yes, SAVORY oatmeal. I asked this question in the Instagram story where I showed how to make this bowl. It was no surprise that 91% said they had never tried savory oatmeal.  Well, I am happy to provide you with another tasty savory oatmeal recipe; you can also check out this steel-cut oats pilaf.

Oats are an amazing whole grain, but sometimes we undermine its value by covering it up with sugar and syrups. When it comes to oats, like many other whole grains, the addition of spices and other fragrant ingredients can transform a boring bowl into an enjoyable experience.  If I’m making sweet oatmeal, I like to add spices like cardamom, cinnamon, nutmeg and some fresh fruit and nuts before I add any sweeteners. Similarly, with savory oatmeal, like this bowl, I’m generous with garlic, paprika and cayenne pepper.

So what is it like eating this savory coconut steel-cut oatmeal? I’d say it’s similar to eating a risotto or coconut grits.  One spoonful completely destroys your belief that oatmeal should be sweet. In your savory oatmeal you can also add cheese, other veggies and proteins.

How do you usually prepare your oatmeal?  Try this recipe and let me know what you think.


Prep Time: 10 minutes Cook Time:  20 minutes . Yield: Serves 4

INGREDIENTS
4 Eggs
1 Cup Steel Cut Oats, uncooked
1 Cup Reduced Fat Coconut Milk
2 Cups Water or Unsalted Vegetable Stock
1 Cup Red Onions, chopped
2 Tbsp Unsalted Tomato Paste
1 Jalapeno Pepper, chopped
4 Cloves Garlic, minced
1 Lb Spinach, raw
1/2 Tbsp Olive Oil
1/2 Tsp Smoked Paprika
Cooking spray
Salt, black pepper and red pepper flakes to taste
Minced red onions and sliced jalapenos for garnish
METHOD

1. In a medium/large non-stick skillet, heat oil over medium-high heat. Add chopped onion, garlic and jalapeno. Saute vegetables for about 2 minutes until fragrant; stir occasionally.

2. Add steel-cut oats; mix with vegetables for about 1 to 2 minutes. Add coconut milk, water/broth and tomato paste. Mix well.

3. Season smoked paprika, salt, black pepper and red pepper flakes. Bring to a boil then reduce to a simmer. Cover and cook for 15 to 20 minutes; stir occasionally and made more water if necessary.

4. While oats are cooking prepare the spinach and eggs (any style). Wilt spinach by heating a non-stick skill over high heat. Spray with cooking spray then add spinach. Toss spinach until completely wilted; add salt and pepper to taste. Eggs can be prepared scrambled, sunny-side up, poached, etc.

5. To assemble: Spoon about 1/2 Cup of oatmeal in a bowl. Top with 1/4 of spinach and one egg. Garnish with minced red onions and jalapeno slices.

Nutrition per Serving (oatmeal only): 204 Cals; 25g Carb; 6g Fat; 6g Protein; 4g Dietary Fiber
Nutrition per Serving (oatmeal, 1 egg & spinach): 302 Cals; 29g Carb; 15g Fat; 15g Protein; 6g Dietary Fiber
Nutrition calculated using the MyFitnessPal Recipe Importer

About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

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