About the Recipe
If you think oats are just for sweet breakfasts, this savory oat bowl will change your mind. Packed with umami-rich mushrooms, hearty greens, and a creamy tahini-tamari sauce, this dish is satisfying, nourishing, and full of flavor. Whether enjoyed for breakfast, lunch, or dinner, these oats offer a warm and wholesome meal that keeps you energized. Plus, with the option to soak the oats overnight, you can have a delicious, fiber-rich meal on the table in no time!
Ingredients
1 cup steel cut oats
2 cups water
1 teaspoon olive oil
1 shallot, minced
8 ounces mushrooms, sliced
1 bunch kale (or other dark leafy green), chopped
salt and pepper to taste
2 tablespoons tahini
1 tablespoon tamari
1 tablespoon nutritional yeast
Preparation
Place the oats and water in a bowl the night before to soak. In the morning, bring the oats to a boil in a pan and then reduce to a simmer for 15-20 minutes or until the oats are tender but still chewy. If you prefer, you can cook from the start in the morning which takes 35-40 minutes.
While the oats cook, heat a pan with the oil and add the shallots and mushrooms. Sautee for 6-8 minutes. Add the kale, cover and steam for another 2 minutes.
In a small bowl, mix tahini, tamari with nutritional yeast and 1 tablespoon of water. Stir into the cooked oats. Dish into bowls and top with the mushroom and kale mixture. Enjoy!
