Makes 4 servings

Ingredients

1 cup steel cut oats
1 tablespoon olive oil (or coconut oil)
1 shallot, chopped
8 ounces button mushrooms, sliced (shiitake or portabella work too)
6-8 kale leaves, chopped into ribbons (or 1 large handful of baby spinach or other leafy green)
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon tamari (or coconut aminos or soy sauce)
1 cooked egg (or for a vegan version, try ½ cup cooked lentils)
splash of hot sauce (optional)
handful of pumpkin seeds or toasted sesame seeds (optional)

Directions for Oats

Fast cooking method: Before you go to sleep, mix the steel cut oats with about 3 cups of water in a medium-sized pot and cover. In the morning, add more water just to cover the oats and bring to a boil over medium high heat. Reduce to a simmer and cook for about 12-15 minutes, stirring frequently.

For easier digestion: Soak the oats overnight with a splash of lemon or apple cider vinegar, as the acidity helps make the oats easier for your body to digest and absorb the nutrients.

Slow cooking method: If you don't pre-soak the oats, simply bring them to a boil as directed above, and cook for up to 30-40 minutes, until they reach your desired texture.

Directions for Veggies

Once the oats are cooking, heat oil in a separate medium-size pan or skillet on medium heat. Add the shallots and cook until soft (about 2 minutes), then add mushrooms and cook for another 5 minutes, until they are soft. Add the kale (or other leafy greens), salt, and pepper, and cook for an additional 2-3 minutes until all veggies are soft and seasoned. Feel free to add a little water to the pan as needed to help steam the veggies along the way.

Completing Your Savory Oats Breakfast Bowl

Next, stir the tamari into your oats and then add the cooked veggies. Mix well and divide into serving bowls. Add a fried or boiled egg (or lentils) on top and any additional spices or toppings.  

Note: You can store leftover savory oats in an airtight container in the fridge for up to 7 days.