For as long as I can remember I have wanted to experiment with savory oatmeal, primarily for selfish reasons. I personally don’t care much for sweets, and have extreme difficulty consuming them as my first meal of the day. That all being said, oatmeal is one of the most efficient ways to get fiber, protein (yes, I said PROTEIN) and tons of nutrients into your diet at the start of your day.
I selected these ingredients simply based off what I had available to me. I know it isn’t a common to come across arugula flowers in your traditional grocery store, so choose whatever vegetables are in season, of your choice. I chose to make this entirely vegan, but again, add a dash of grated parmesan, cottage cheese, or turkey bacon/sausage crumbles if you so choose.
Lastly, I chose to use steel cut oats in this recipe but old fashioned oats are easily interchangeable.
prep time: 20 mins
1 cup steel cut oats
3 cups water
1 clove garlic
1/4 cup sundried tomatoes, sliced
3 tablespoons pine nuts
2 tablespoons capers
1/2 bell pepper
1 bunch of arugula flowers
1 tablespoon olive oil
1 tablespoon balsamic reduction (1 cup balsamic vinegar simmered for 15 minutes, with one teaspoon honey)
salt and pepper to taste
In a medium saucepan bring the water to a simmer and add oats. Finely dice the garlic and add it to the water and oats. Cover the oats, reduce the heat to low, stirring occasionally for 15 minutes. If the balsamic glaze has not yet been prepared, place the vinegar in a separate saucepan and follow instructions as listed above. While the oats are cooking, toast the pine nuts in a small sautee pan over medium heat for approximately 2-3 minutes. Remove the pine nuts from the heat and set aside. Dice the bell pepper into half inch cuts; also set aside. After 15 minutes, the oats should be almost cooked through. If all of the water is absorbed already then add another 1/4 cup of water. At this time, the sun dried tomatoes should be added. The balsamic glaze should also be set aside to cool slightly.
After 5 minutes, remove the oatmeal from the stove and generously season with salt and pepper. For each serving, scoop approximately 1 cup of oatmeal into a bowl and top with a tablespoon of pine nuts, 2 teaspoons of capers, 1 tablespoon bell pepper and a few strands of arugula flowers. Drizzle each bowl with a teaspoon of olive oil and a teaspoon of balsamic glaze.