These savoury steel-cut oats are fermented overnight for an almost creamy mouthfeel, a quicker cooking time, and easier digestibility. Learn how to make this easy breakfast bowl and how to tweak it for endless variations.
Savoury steel-cut oats first appeared on my radar a few years ago.
In full transparency, I was a major skeptic and didn’t buy into them at first.
They sounded too weird to even comprehend!
Can you blame me?
I grew up with steaming pots of cinnamon raisin oatmeal, or oats with dried cranberries, pepitas and maple syrup.
Oatmeal was always sweetened, so I closed myself off to experimenting with a savoury alternative.
Something happened, though.
I switched from rolled oats to steel-cut oats for their nutritional content.
This simple alteration to one of my favourite breakfast meals meant I was open enough to test the waters with savoury oats, and that’s exactly what I did.
My favourite part about this breakfast dish is that it’s a vessel for what I would normally serve with toast.
Most of us know that oats are more filling than bread, but with oats, you can go even crazier than just the typical bacon and eggs accompaniment.
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