Salty oat meal? Is she crazy?! I think everyone I’ve mentioned savory oats to has given me a similar response. But oatmeal is supposed to be sweet! Think again!
Oatmeal is an amazing source of fiber and protein, it’s also the perfect neutral base to hold all kinds of delicious toppings. This recipe all came together around a delicious smoky yet fresh tomatillo salsa but let me just tell you now, oat bowls come in all kinds of shapes and sizes.
So, what makes the perfect oat bowl?
ALWAYS flavor your oats.
I do this at the end once my oats have cooked thoroughly. While your oats are still sizzling hot throw in anything your heart desires! Spices, herbs, fresh grated garlic or tomato, sauces or pastes. Seriously guys, there is no wrong answer.
Pro Tip: try mixing in pesto, oregano, and a drizzle of EVOO for some Italian vibes
Mix cooked toppings with fresh toppings.
I love the combination of texture this adds plus adding in uncooked ingredients adds freshness to what might otherwise be a heavy breakfast bowl. Oh and by the way, there are NEVER too many toppings! Which brings me to my next point…
Pro Tip: try sautéing mushrooms, garlic, and sage but then also add olive oil massaged kale with a sprinkle of salt!
Choose your sauces wisely!
Just like mixing fresh and cooked ingredients, sauces can help freshen up or add more earthy balance to your oats! In this recipe we threw on a fresh, tangy tomatillo sauce AND a little bit of ricotta for creaminess. It’s all about finding the right balance…and then adding a ton more.
Pro Tip: Add ricotta or a drizzle of balsamic to freshen up a rich flavored bowl.
Add more texture.
Now this is crucial. Sometimes having a ton of soft ingredients and sauces can make your bowl seem too mushy. But by adding a sprinkle of nuts, seeds or finely diced raw veggies can add some much needed crunch to your bowl.
Pro Tip: Throw on sunflower seeds or chopped walnuts for added texture.
Not sure where to start? Well we’ve got a good introduction for you with this Mexican Savory Oat Breakfast Bowl!
1/2 cup oat meal
1 cup water
1 tsp paprika
1 tsp garlic salt
1 tsp oregano
1 tsp onion salt
Handful of chopped kale (about 1/2 a cup)
1/2 cup chopped tomatoes
1 tbsp finely chopped yellow onion
1 tbsp chopped cilantro
2 fried eggs
2 tbsp ricotta or crema Mexicana
Finely slices radishes
5 tomatillos, peeled and halved
2 tbsp yellow onion roughly chopped
1/2 cup cilantro
Juice from 1/2 lime
3 tsp olive oil
3 cloves garlic
1/2-1 whole jalapeño (depending on desired spiciness)
Start with your salsa, heat oven to 375º F. Place tomatillos, garlic, and jalapeño on a baking sheet and roast until tomatillos are soft (~15 minutes).
Once soft, add tomatillos, garlic, jalapeño, onion, olive oil, cilantro, and lime juice to a blender and blend until smooth. Set aside.
Now let’s build your bowl. Place oats and water in a small pot and cook until tender and sticky. Meanwhile, mix together tomatoes, onion, and cilantro in a separate bowl.
Add all spices and kale, stir until fully mixed.
Divide oats into two bowls, add tomato mixture, egg, crema. Spoon your tomatillo sauce over the eggs and top with radishes. Serve immediately.
What other bowls do you eat in the morning?