All I want for breakfast is a big warm bowl of savory oats and fresh veggies. Especially after the kind of weekend I had in Chicago, where G and I pretty much ate our way through the city. My body is craving whole foods after some hefty ( but much needed and enjoyed) indulgences. The best part about this recipe is that is comes together in ten minutes flat and with only six ingredients – now there’s no excuse not to try a bowl this week.
I guess I’m on an Asian flavor kick recently, re: previous post. This month’s Recipe Redux challenge was to show off a favorite or new breakfast, the perfect inspiration for today’s recipe. I love switching up my breakfast routine and this recipe is no exception. Substitute any of your favorite veggies, or leftovers really, and you’ve got a happy bowl of savory oats. The “savory” comes from a drizzle of soy sauce and sesame oil – flavors that really wake the palate early in the morning. Try these other great savory oat combinations for a new take on oatmeal breakfasts.
Ok – let’s go back to the Chicago topic. I am IN LOVE with that city. It feels like a much cleaner, much friendlier New York City. I’ve been toying with the idea of getting rid of my car in May (it’s leased) and us being a single car household, and after riding public transportation for the past three days, I am sold. We live pretty urban in Kansas City, so there’s plenty of access to the bus lines, the new streetcar, and of course… riding our bikes. While it may not be as easy as New York or Chicago to get around, I’m excited about the idea of saving money and being more physically active. In Chicago, it was a piece of cake to meet 10,000 step minimum a day – oftentimes even before lunch! And now I’m back at home in Kansas City, sitting on my bum.
OATS. Let’s get back to oats. Excuse my frazzled, tired vacation mind. We’re just jumping around a bit today, and that’s OK with me.
- 1/2 cup old-fashioned rolled oats
- 1 cup water
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Fresh ground pepper
- 1/4 red bell pepper, cut into matchsticks
- 1/2 medium carrot, cut into matchsticks
- 2 green onions, thinly sliced
- Bring oats and water to a boil in a small saucepan over medium-low heat. Place the cover on top slightly ajar to prevent boiling over, and cook for 5 minutes without any stirring.
- After five minutes, check the oats. Most of the water should be absorbed and the oats may be just beginning to stick to the bottom of the saucepan. If so, remove from heat and stir in the soy sauce and sesame oil. If oats aren't quite done, cook an additional 2-3 minutes keeping a close eye on the pan to prevent burning.
- Spoon all of the oatmeal into a bowl, top with raw carrots, bell pepper and scallions and season with a dash of soy sauce. Enjoy immediately while hot!
Check out the other fabulous, healthy breakfast ideas from my fellow bloggers and dietitians of the Recipe Redux network: