Savory Steel Cut Oatmeal – Skinnytaste

[ad_1]

This post may contain affiliate links. Read my disclosure policy.

Savory Steel Cut Oats for breakfast is loaded with protein and provides a good dose of fiber, which will keep you feeling satisfied longer.

Savory Steel Cut Oats

If you never had savory oats, think of hearty grits or risotto! This breakfast for one is made with breakfast sausage, mushrooms, Parmesan and a runny egg and can easily be doubled or quadrupled. It’s a delicious alternative to sugary fruit-topped oatmeal, like these Instant Pot Steel Cut Oats, Banana Nut Protein Oats, or this Peanut Butter Oatmeal Bowl.

Savory Steel Cut Oatmeal with Egg

This steel cut oats recipe is the perfect addition to your weekday winter breakfast rotation. The earthy mushrooms pair so well with the sausage, and a sprinkling of parmesan adds that umami flavor that’s hard to resist. And the runny egg on top is the icing on the cake. Bonus: Since the bowl is made with quick cooking steel cut oats, it’s ready in less than 10 minutes.

Are steel cut oats healthier than rolled oats?

All oats are nutrition-packed, but steel cut oats are a bit healthier than rolled and quick cooking oats. The difference between the three types is how they’re processed. Since steel cut are the least processed, they also have the highest fiber and protein content and rank the lowest on the glycemic index, meaning they will impact your blood sugar less. They take the longest to cook and are the heartiest oat with a chewier texture compared to the others.

Savory Steel Cut Oatmeal Bowl Ingredients

Oats: I used Bob’s Red Mill quick cooking steel cut oats for a faster cooking time. If you can’t find them, regular steel cut oats will work – they will just take longer to make.
Breakfast Sausage: I used Trader Joe’s raw chicken breakfast sausage, but feel free to use whatever you can find. Turkey sausage would also be good.
Butter to grease the pan
Mushrooms: Chop four medium baby bella mushrooms.
Salt and pepper for seasoning
Parmesan: Mix one tablespoon into the oatmeal and sprinkle the other on top.
Eggs: Fry one egg – you want it to be runny.
Chives: Garnish with chives, but they’re optional, so skip them if you wish.

How to Make Savory Steel Cut Oats

Oatmeal: Cook the oats in the microwave according to the package directions, adding more or less water depending on your desired consistency.
Sausage: Cook the sausage on medium heat in a skillet coated with oil. Transfer it to a bowl and cover it to keep it warm once cooked.
Mushrooms: Melt a teaspoon of butter in the skillet and sauté the mushrooms, salt, and pepper for four minutes. Add the sausage back to the skillet and cook for another 30 seconds.
Savory Oatmeal Bowl: Mix the remaining butter, a pinch of salt, and a tablespoon of parmesan into the oats. Top them with the sausage, mushrooms, cheese, egg, and chives.

Variations:

Vegetarians: Omit the sausage
Dairy Free: Omit the parmesan cheese
Egg Free: Omit the egg, there’s still plenty of protein

breakfast sausage and mushrooms

More Oats Recipes You’ll Love:

Your comments are helpful! If you’ve tried this healthy Savory Steel Cut Oatmeal Bowl recipe or any other on Skinnytaste, don’t forget to rate the recipe and Leave me a comment below. And if you took a photo of it, share it with me on Instagram so I can reshare it on my Stories!

Savory Steel Cut Oats

302 Cals
9 Protein
50.5 Carbs
8 Fats

Prep Time: 5 mins

Cook Time: 12 mins

Total Time: 17 mins

¼ cup quick cooking steel cut oats, such as Bob’s Red Mill
Olive oil spray
2 ounces raw chicken breakfast sausage, I used Trader Joe’s
2 teaspoons unsalted butter
4 medium baby bella mushrooms, chopped
Kosher salt
Freshly ground black pepper
2 tablespoons Parmesan cheese, divided
1 large egg
Chopped fresh chives, for garnish (optional)

In a medium sized, deep microwave-safe bowl, add oats and water and cook according to package directions, about 7 to 10 minutes. You may need to adjust the cooking time and/or add extra water to reach your desired consistency. (I used about 2/3 cup water for creamy oats).
Meanwhile, spray a medium skillet with oil.
Remove the sausage from the casing, add to the skillet and cook over medium heat, breaking up with a wooden spoon, until just cooked through (don’t overcook or it will become rubbery).
Remove sausage from skillet and place in a serving bowl, cover and set aside while you cook the mushrooms.
Add 1 teaspoon of butter to the skillet. When melted, add the mushrooms, a pinch of salt and pepper, to taste. Sauté mushrooms for 4 minutes.
Add the sausage back to the skillet, stir to combine and cook 30 seconds.
Transfer cooked oats to a bowl, add remaining teaspoon butter, a pinch of salt and 1 tablespoon Parmesan and stir.
Top with mushroom and sausage mixture. Cook the egg runny, or to your likie and top the bowl.
Add the remaining tablespoon Parmesan cheese and chives, if using.