If you haven’t tried savory oatmeal, DO IT.
I just made a savory oatmeal recipe from the YouTube channel The Domestic Nerd, with mushrooms, spinach, garlic, red pepper flakes, and chicken stock instead of water, and it’s my new favorite recipe.
It’s sooo creamy and rich tasting, yet only 200 calories for the bowl (if you make it with a half cup of oatmeal instead of a full cup).
Look up savory oatmeal on YouTube, there are so many amazing recipes. 😍😍 I can’t believe how well it works.
It’s sooo creamy and rich tasting, yet only 200 calories for the bowl (if you make it with a half cup of oatmeal instead of a full cup).
Look up savory oatmeal on YouTube, there are so many amazing recipes. 😍😍 I can’t believe how well it works.
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Replies
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"(if you make it with a half cup of oatmeal instead of a full cup)."
*kitten* that noise....1 -
Thank you for the info! Will have to try these. I guess almost anything you would put rice, lentils, couscous, quinoa with would work, never thought of that.
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My favorite savory oatmeal just adds cheese (either something cheddary or an aged Italian cheese) plus one or two poached or (if I'm lazy) fried eggs.7
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just_Tomek wrote: »
Prettt average sized bowl...? You know I’m talking about a half cup of dry oatmeal, right? And that it puffs up and absorbs the chicken stock?
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I would probably like this. I like savory cottage cheese too rather than fruity.4
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I haven't tried to make it myself but I ordered it twice at a fancy restaurant where they cooked it with cod, drizzled with basil oil and garnished with deep fried cod skin. Don't know how they got the texture to be similar to risotto.4
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just_Tomek wrote: »
How large is your bowl?
Secondary question, have you looked at the serving size on something like say, the back of a package of Bob's Red Mill's rolled oats lately?2 -
I haven't tried to make it myself but I ordered it twice at a fancy restaurant where they cooked it with cod, drizzled with basil oil and garnished with deep fried cod skin. Don't know how they got the texture to be similar to risotto.
I suspect you could get that risotto like texture if you used steel cut oats.6 -
I haven't tried savory oatmeal but I might have to give it a try next week. I am, for whatever reason, a bit resistant to the idea, but there's no reason for me to not like it.6
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It's a long-standing thing outside the U.S.!
Scottish Skirlie (which I think is a traditional recipe) pairs it with onions: http://www.mostlyeating.com/skirlie-fast-savoury-oats
Also: https://www.britishfoodinamerica.com/Our-First-Scottish-Number/the-practical/Savory-oatmeal-pudding/#.XaamhuhKiUk
This Nordic-inspired version looks tasty: https://www.tastingtable.com/cook/recipes/savory-nordic-oatmeal-recipe-breakfast
Here's a 2010 recipe from Martha Stewart that looks good: https://www.marthastewart.com/332301/savory-oatmeal-and-soft-cooked-egg
And here's a recipe from John Whaite (of Great British Baking Show fame) that looks pretty great:
https://www.telegraph.co.uk/foodanddrink/11486418/Savoury-porridge-annoying-trend-or-delicious-for-dinner.html6 -
I have savory oatmeal every morning made with an egg, tomatoes, green onions, spices, sausage, some cheese and a tiny bit of sourcream and salsa on top. so good and filling.4
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I just spent way longer than I should have watching videos on how to make savory oatmeal. I can't wait to try it6
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just_Tomek wrote: »just_Tomek wrote: »
How large is your bowl?
Secondary question, have you looked at the serving size on something like say, the back of a package of Bob's Red Mill's rolled oats lately?
A serving size if how much of whatever you eat. Not what the manufacturer wants you to eat. They only tell you the serving size so that you know 100g serving is X calories. Simple.
They also use serving sizes to give the consumer an idea of how many meals/snacks they're going to get out of a given package, within a fair amount of reason. I can think of other uses as well.
Back to this bowl situation, how large are your bowls though? Really. I mean they seem rather large based on your reactions. Oatmeal made using half a cup of uncooked oatmeal plus various vegetables would definitely fill my prefered bowl, and it's not especially small.
Is this a case of you having assumed that the OP was talking about half a cup of cooked oatmeal?0 -
just_Tomek wrote: »just_Tomek wrote: »just_Tomek wrote: »
How large is your bowl?
Secondary question, have you looked at the serving size on something like say, the back of a package of Bob's Red Mill's rolled oats lately?
A serving size if how much of whatever you eat. Not what the manufacturer wants you to eat. They only tell you the serving size so that you know 100g serving is X calories. Simple.
They also use serving sizes to give the consumer an idea of how many meals/snacks they're going to get out of a given package, within a fair amount of reason. I can think of other uses as well.
Back to this bowl situation, how large are your bowls though? Really. I mean they seem rather large based on your reactions. Oatmeal made using half a cup of uncooked oatmeal plus various vegetables would definitely fill my prefered bowl, and it's not especially small.
Is this a case of you having assumed that the OP was talking about half a cup of cooked oatmeal?
Exactly this. I thought OP took half cup cooked oatmeal, mixed in some vegg and called it a day.
And regarding the size of my bowls, well.... being a volume eater, you dont want to know.
Half a cup of cooked oatmeal would work for say, a 5 year old with along with some sides. Hoping that they in fact eat all (or most) of their oatmeal...0 -
Definitely need to try savoury porridge. Also I eat about 1/3 of a cup of oats ( 40 g) and it does me just fine. Anything more then that ( including toppings) is just too much1
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I haven't tried savory oatmeal but I might have to give it a try next week. I am, for whatever reason, a bit resistant to the idea, but there's no reason for me to not like it.missysippy930 wrote: »
I’m the same...intellectually I can’t see why it wouldn’t be good and having been brought up by a Scots mother I’m no stranger to salt rather than sugar on porridge.
I just can’t get myself to try it, though! Maybe I’ll start with trying a little marmite stirred in and a sprinkle of cheese before I go the whole veg route! Although the thought of a seasoned carrot purée just popped into my head while typing this! 🤔4 -
My savory porridge is usually made with whole ground corn, otherwise known as grits or polenta. Oats are usually made with milk and fruit. But a couple days ago, after measuring the grain, I discovered the milk was curdled. So I made this instead.
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Thank you!!! This is a game changer for me.0
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Hmmm, after watching a couple videos and checking a bunch of recipes, I might just see if I can throw some savory oatmeal concoction together for breakfast tomorrow. Thanks for sharing! Fried onions, spinach and an egg, maybe a little shredded cheese....sounds like a plan to me.
It'll cut down on my sugar(always have fruit in my morning bowl) and up my protein, which I have a hard time reaching most days. 1 -
My take on this
I made oatmeal with spinach, onions, 2 egg whites and about 1 T. of shredded cheddar cheese, nothing else. I was going to make 1 whole egg instead but am not crazy about the whole runny yolk thing. But on a whole, it's not bad, scale of 1-10 about a 5.5. And I'll definitely be trying different versions to take it out of the bland level.
On the upside less calories and sugar, more protein than my usual oatmeal breakfast.0 -
I think I should get back into making savory oats again. My favorite is oats with hot sauce, sour cream and turkey bacon.1
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I actually made a steel cut oatmeal risotto...... pretty kitten good...3
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psychod787 wrote: »I actually made a steel cut oatmeal risotto...... pretty kitten good...
Can you post recipe?2 -
In my family anything that can be cooked or served with rice, can be cooked or served with oats.3
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Sabine_Stroehm wrote: »In my family anything that can be cooked or served with rice, can be cooked or served with oats.
pretty much this, though, I suggest steel cut because it behaves more like rice.1 -
I eat oatmeal with chicken breast and dress it up with some spices. Everyone around me is grossed out by it, but it tastes good to me.4
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Yesterday afternoon I was craving something salty, warm and creamy. We were at my MIL's house. I microwaved quick oats and topped them with a drizzle of soy sauce and a laughing cow creamy Swiss scattered over the top. If I had fresh cilantro or flat leaf parsley at that moment I would have added a sprinkle of that. It hit the spot. When at home, for a quick meal, I often add "shredded" canned chicken breast to my oats.3
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