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This oatmeal recipe skips the traditional sweet toppings and favors sautéed mushrooms and eggs for a savory twist. Whole oats are always a good option for a healthy meal, but steel cut oats, specifically, are more dense and chewy. And as a result of being passed through sharp, steel blades that cut them into coarse pieces, they retain more fiber and protein. This flavorful, hearty dish is perfect for breakfast, lunch and dinner alike.

Recipe

SAVORY OATS WITH SAUTEED MUSHROOMS AND FRIED EGGS

Yields 4 servings

Ingredients

• 1 cup steel cut oats
• 4 cups water
• 4 tablespoons extra virgin olive oil
• 4 cloves garlic, finely chopped
• 12 ounces mixed mushrooms (A mix of chanterelles, cremini, shiitake, oyster), sliced
• 1 big bunch kale, stemmed and chopped coarsely
• 4 eggs
• 4 tablespoons freshly shaved or coarsely grated Parmesan cheese
• Salt and pepper

Directions

1. In a medium saucepan, place the oats, water and pinch of salt and bring to a boil over high heat. Lower heat and simmer uncovered until oats are tender, about 40 minutes.
2. In a large skillet over medium-high heat, heat 2 tablespoons olive oil. Add half of the garlic and ¼ teaspoon of salt.
3. Raise the heat to high, add the mushrooms, stir well and cook until the mushrooms release their liquid, and then brown, about 5 minutes more. Remove from heat.
4. In the same skillet, heat the remaining olive oil over medium heat and sauté remaining garlic until fragrant, one minute.
5. Add kale, a pinch of salt and freshly ground black pepper, and sauté until tender, about 6-8 minutes. Remove from heat.
6. Again, in the same skillet, fry each of the eggs individually (over-easy recommended), or poach eggs separately.
7. Portion the oats into 4 bowls and top with kale, mushrooms mixture and egg. Top with Parmesan cheese.

This post was originally published by the Natural Gourmet Institute. Learn more about today's Natural Gourmet Center.