5 Savory Spins on Oatmeal Bowls
Make Your Oatmeal Work Harder
These bowls are a new take on the traditional breakfast grain.
Turkish Inspiration: Fried Egg, Crumbled Feta, Black Olives, Scallions and Cilantro Leaves
This play on a Turkish breakfast adds loads of flavor to plain oatmeal. The feta and olives season the dish perfectly, and cilantro and scallions add lovely fresh flavor.
Umami Morning: Avocado, Toasted Seeds, Cherry Tomatoes, Tamari, Flax Oil and Parsley
Creamy avocado is a perfect topping for any simple grain dish, and oatmeal is no exception. When you combine avocado with juicy cherry tomatoes, the umami flavors of tamari and flax oil, and a scattering of parsley and seeds, you’ve got a satisfying breakfast. The combination of toasted sunflower, pumpkin and sesame seeds gives a great boost of protein, plus a nice crunchy texture.
The Greeny: Spinach, Peas, Chives, Parmesan and Mint
This pretty, bright-green bowl is topped with bits of shaved Parmesan, and the addition of a few fresh mint leaves gives a great flavor contrast and will remind you of spring anytime of year. Warm frozen peas in a pan with a little olive oil, stir in a handful of baby spinach leaves and cook until just wilted, then season to taste with salt and top with Parmesan, mint leaves and plenty of cracked pepper.
Kale Wake-Up Call: Goat Cheese, Caramelized Onions, Kale and Hot Pepper Flakes
Thanks to the abundance of minerals and antioxidants that kale contains, this creamy combination is not only super-flavorful but also a great healthy choice for any meal of the day. Saute a sliced onion with olive oil in a skillet over medium heat until browning, then lower heat and continue cooking for about 10 minutes or until soft and caramelized; season with salt and pepper. Stir in a couple of leaves of sliced kale and continue cooking until the kale is wilted and softened. Crumble in a little goat cheese and top oatmeal. Sprinkle with red pepper flakes and enjoy.
Earth Bowl: Sauteed Mushrooms, Chives and Toasted Pine Nuts
Use a combination of mushrooms here for a deliciously earthy and interesting oatmeal topping: Shiitake, cremini and portobello mushrooms all work well. Toast a couple of tablespoons of pine nuts in a skillet over medium heat. Stir constantly until golden, then remove from heat and crush half of them with the back of a spoon or with a rolling pin. Using the same skillet, saute sliced mushrooms in olive oil over medium heat until golden and beginning to brown. Season with salt and pepper, and top oatmeal. Add plenty of chopped chives, and some crushed and whole pine nuts, then finish with a drizzle of olive oil.