Ingredients
Scale
- 1 tablespoon extra-virgin olive oil
- ¼ cup finely chopped shallot, about 1 small
- ¾ cup steel-cut oats
- 1 garlic clove, grated
- 2¼ cups water
- ½ teaspoon sea salt
- Freshly ground black pepper
- Sautéed spinach and/or mushrooms
- Soft boiled eggs or poached eggs
- Chopped scallions
- Avocado slices
- Microgreens
- Hot sauce
- Lemon wedge
Instructions
- Heat the olive oil in a small saucepan over medium heat.
- Add the shallot and cook until softened, about 2 minutes.
- Add the oats and garlic and stir to coat in the oil.
- Pour in the water and salt, then bring to a boil.
- Reduce the heat and simmer, stirring occasionally, for 15 to 20 minutes.
- Season to taste with salt and pepper.
- Remove from heat and portion into bowls.
- Top with sautéed vegetables, eggs, scallions, avocado, and microgreens.
- Serve with hot sauce and a squeeze of lemon juice.
Notes
- Use fresh ingredients for the best flavor.
- Adjust toppings based on preference.
- Store leftovers in the fridge for up to 2 days.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 100mg