Description
Savory oatmeal skillet is a nourishing twist on traditional oatmeal, combining hearty oats with sautéed vegetables, warm spices, and crunchy toppings for a balanced, veggie-packed meal perfect for breakfast, lunch, or dinner.
Ingredients
- 1/4 cup old fashioned rolled oats
- 1/4 cup steel cut oats
- 2 1/2 cups water
- 1 tablespoon toasted sesame oil
- 1 small yellow onion, thinly sliced
- 4 baby bella mushrooms, thinly sliced
- 1/4 teaspoon sea salt
- Black pepper, to taste
- 1 tablespoon tamari
- 1/2 cup broccoli florets, cut small
- 1 clove garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 to 2 tablespoons vegetable stock or water (as needed)
- 1/2 cup chopped kale or other leafy greens
- Optional: 1 tablespoon sesame seeds
- Optional: 2 tablespoons sliced almonds
Instructions
- In a small saucepan, combine rolled oats, steel cut oats, and water.
- Bring to a boil over medium heat. Once boiling, cover and turn off the heat. Let sit for at least 1 hour or until liquid is absorbed (or overnight).
- Reheat oats gently before using if needed.
- Heat a heavy skillet over medium heat and add toasted sesame oil.
- Add sliced onion and sauté for 1–2 minutes until translucent.
- Stir in mushrooms, sea salt, and black pepper. Cook about 5 minutes until mushrooms brown and shrink.
- Add tamari and stir well.
- Add broccoli, garlic, and red pepper flakes. Cook about 2 minutes, adding vegetable stock or water if the pan becomes dry.
- Stir in chopped kale and cook until just wilted.
- Add cooked oatmeal to the skillet and stir until fully combined and heated through.
- Serve warm topped with sesame seeds and sliced almonds if desired.
Notes
- You may use only rolled oats or only steel cut oats if preferred.
- Soaking overnight saves time in the morning.
- Cook oats traditionally by simmering according to package directions if desired.
- Use certified gluten-free oats if needed.
- Add lentils, beans, tofu, or a cooked egg for extra protein.
- Swap vegetables based on availability.
- Cooked oatmeal can be refrigerated up to 7 days or frozen up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg
