Savory Steel-Cut Oats

Name: Savory Steel-Cut Oats
Yield: Makes 5 cups (1.25 l), 4 servings
Ingredients: 1 teaspoon (5 ml) dried herbs (such as basil, oregano, thyme, savory, tarragon, or turmeric; optional); 3 cups (750 ml) water or vegetable broth; 2 cups (500 ml) stemmed and chopped dark leafy greens (such as collard greens or kale), packed; Freshly ground black pepper (optional); 1 cup (250 ml) cooked or canned beans (any kind), drained and rinsed; 1 small red bell pepper, chopped; 1 cup (250 ml) steel-cut oats; 2 tablespoons (30 ml) reduced-sodium tamari (optional); 1 clove garlic, crushed (optional); 1 cup (250 ml) diced onion; 1 cup (250 ml) chopped mushrooms

Preparation info

Makes 5 cups ,
4
servings

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

Here’s a tasty twist on standard steel-cut oats. It makes an enticing breakfast for people who prefer savory over sweet. If you have a slow cooker, this recipe can cook overnight while you sleep and will be hot and ready when you wake up. Simply omit the greens and add them in the morning.

Ingredients

3 cups (750 ml) water or vegetable broth
1 cup (250

Breakfast
Vegan

Method

Put the water, onion, mushrooms, oats, bell pepper, optional tamari, optional garlic, and optional herbs in a large saucepan and stir to combine. Bring to a boil over medium-high heat, decrease the heat to low, cover, and cook for 25 minutes. Stir in the greens and beans and cook, stirring frequently, until heated through and the greens have softened, 2–3 minutes. Season with pepper to taste if