Savoury Oatmeal


In North America when we think of oats we are most likely to think of oatmeal with brown sugar and milk, but thanks to my beautiful daughter, I have been made aware oats can be used in savoury dishes as well.

Back at University far, far away, not that long ago...  my girl found an idea for a savoury oat dish she just had to try.  It wasn't long before she and her roomie were living off of her new found recipe love and sending me a picture along with a text message which read, "You gotta blog dis".  Not bad grammar for a fourth year Uni student, eh?

It looks amazing and although I have yet to try it, I am blogging her new favourite breakfast recipe:

Savoury Oatmeal

Serves 2

2 cups of water to which you add a a couple of tsp of oregano, basil, a pinch of salt, pepper and 1 cup of oats.  Now she prefers to add her oats to the cold water and bring them to a boil together for stickier, denser oats.  As a nutritionist, I say why not soak those oats over night to make them easier to digest and further cut down the cooking time.

Now for the good stuff.  

Dice 1/2 medium yellow onion, 1/2 bell pepper (her preference being green), 5 or so medium mushrooms, and a couple of slices of bacon.  Fry the bacon first, drain most of the fat from the pan and saute the onion, pepper and mushrooms.  Once softened, add to the cooked oatmeal, stirring to combine.  Dish up into a bowl or onto a plate and add a couple of overeasy eggs to top it off.