When you picture oatmeal, it usually brings to mind an image of a bowl strewn with blueberries and cream. However, did you know that giving oatmeal a savory element can also be revitalizing and delicious?
Oatmeal can be an alternative to grains like rice or pasta. That’s right – you can have oatmeal as a filling dinner component. Similar to quinoa, the grain is hearty and nutritious. It’s also completely versatile: there are so many ways to spice things up!
To convert your oatmeal to a savory treat, you might consider toppings such as mushrooms, onions and spinach. Each has its own distinct flavor that make for an appetizing entrée set on a bed of oatmeal. You also can’t go wrong with a sprinkle of Parmesan cheese or adding a spice like thyme to taste. The best part of savory oatmeal is that it provides you with an integral foundation for a well-balanced meal. Be it fruit or veggie toppings, oatmeal is the ideal base.
Itching to give it a try? We’ve adapted a scrumptious savory oatmeal recipe from All Women Stalk that uses mushrooms, onions and thyme. Yummy!
Oatmeal With Sautéed Mushrooms, Onions And Thyme Makes 2-4 servings
1 ½ cup water
1 cup steel-cut oatmeal
2 tablespoons olive oil
1/2 medium onion, finely sliced
2 cloves garlic, minced
6 to 8 ounces mushrooms, sliced
2 to 3 sprigs fresh thyme
1/2 cup finely grated Parmesan cheese
flaky sea salt to taste
cracked black pepper to taste
1 to 2 sprigs fresh thyme leaves, for garnish
Boil water. Pour in oatmeal, reduce heat to a simmer, and cover. Cook for 25 to 30 minutes, until oats are tender.
Meanwhile pour oil into a saucepan over medium heat and bring to a simmer. Add onion and garlic and sauté for 3 to 5 minutes. Add mushrooms and thyme sprigs and sauté until mushrooms turn golden brown, about 5 to 7 minutes. Remove sprigs of thyme.
When oatmeal has finished cooking, remove from heat and sprinkle Parmesan cheese. Place oatmeal into pan with vegetables and mix thoroughly. Transfer to serving bowls and add salt and pepper to taste. Garnish with fresh or dried thyme leaves.