I’m a savories-for-breakfast type of person, although you wouldn’t be able to tell when looking at the breakfast section in our recipe index. I’m working on correcting that and including more non-sweets in the mix. I enjoy an occasional smoothie bowl or porridge with dried fruit, especially when making them for Paloma, but having a breakfast that’s not too sugary always sets me up for the day in the best way possible.
During the Flordia growing season, when I go to the farmer’s market every weekend, I like to have a salad for breakfast. I can make it filling or light, depending on my needs that day, but I just cannot resist those super fresh greens any time of the day. When it’s a bit chillier outside, I love a savory porridge with any seasonal add ins, which is where these creamy steel cut oats come in.
Steel cut oats have a longer cooking time than their rolled counterparts, but, in my opinion, their superior flavor and texture makes it all worth it. They have a potential to be very creamy, but not too mushy, and to maintain a nice bite, which I’m crazy about.
Consider making this breakfast this weekend. It takes a little more time and attention than a quick weekday breakfast, and it’s loaded with all the green and crunchy things that spring provides to us this time of year – sugar snaps, snow peas, asparagus, greens and broccoli. There are mushrooms and pine nuts too, for ultimate indulgence.
The great thing about this recipe is that you can customize it according to what you have, to your mood, or time of year. Add fruit instead of veggies, sprinkle with favorite crunchy toppings, include spices, and so on. Enjoy the weekend!
Creamy Steel Cut Oats with Spring Vegetables
serves 4 -6
2 tablespoons neutral coconut oil or ghee – divided
1 cup steel cut oats
3 cups hot water
sea salt – to taste
1 cup homemade almond milk or canned coconut milk
¼ cup pine nuts
1/2-1 lb shiitake – stems removed, caps sliced
about 1 1/2 cup broccoli florets
large handful sugar snaps/snow peas – strings removed if present
about 5 asparagus sprigs – tough ends removed, sliced diagonally
about 1 cup green peas – fresh or frozen
about 2 cups baby spinach/arugula/dandelion/watercress
1 tablespoon tamari
1. Warm 1 tablespoon coconut oil/ghee in a medium saucepan over medium heat until melted. Add steel cut oats and toast until golden and fragrant.
2. Add 3 cups of hot water and salt. Bring to a boil, lower the heat to a slow simmer and let cook, covered, for 25 minutes. Stir periodically to prevent oats from sticking to the bottom of the pan. Add almond/coconut milk and simmer, partially covered, for another 15 minutes. Keep stirring periodically to prevent any sticking. Use this time to prep vegetables.
3. When the porridge is about 10 minutes from being done, warm the remaining 1 tablespoon of oil in a medium saute pan over medium low heat. Add a pinch of salt and pine nuts and toast them for about 2 minutes, until golden. Remove with a slotted spoon and set aside.
4. Increase heat to medium. Add shiitake, broccoli, sugar snaps, asparagus and a pinch of salt and saute for about 5 minutes, until vegetables are bright green. Add peas and spinach, stir until spinach just wilted. Stir vegetables and tamari into the porridge, once it’s cooked. Remove from heat and let stand for a couple of minutes.
5. Distribute between bowls to serve, garnish with toasted pine nuts.