Savory Oat Bowls

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Alright team, I got a seriously diverse array of reactions when I posted my new favorite breakfast on my InstaStory yesterday morning. Savory Oat Bowls seem to be EXTREMELY divisive – some people love ’em, some are cautiously intrigued, and some are like “WTF, NO, YOU ARE A MONSTER, CAROLINE!”

Basically, a savory oat bowl is a lot like a breakfast grain bowl. Instead of brown rice or quinoa as the base, it’s oats! I don’t know when oats became a sweet treat that had to be doused with butter and brown sugar to be considered edible, but they are lovely with just a pinch of salt! They’re creamy and incredible filling and keep you satiated for hours. 

Just like a grain bowl, you top the base with all kinds of different goodies. My favorite grain bowl has some combo of greens + protein + sauce, and this savory oat bowl is no different. This oat bowl is topped with bacon, an egg that is fried in that bacon’s leftover grease, and kale that’s sautéed in the remaining bacon grease. 

It takes two pans to make – one small pot to make the oats, and one small skillet to make the bacon, egg, and greens. A little more time and dish consuming than your typical yogurt or protein bar, but so much more nourishing and delicious. 

Savory Oat Bowl with Bacon, Egg, and Greens

Servings 2 people

Ingredients

  • 2 cups water
  • 1/2 cup steel-cut oats
  • salt and pepper
  • 2 strips of bacon
  • 2 large eggs
  • 2 cups deribbed and chopped kale
  • hot sauce

Instructions

  • In a small pot, bring water to a boil. Add oats and reduce to a simmer, stirring frequently, until water is absorbed and oats are tender. I like mine with a little bite, so I usually cook them for about 15 minutes total. If you don’t have time to wait on steel-cut oats, you can also use quick cooking oats here.
  • While the oats are cooking, cook your bacon. Add bacon to a cold skillet, and place over medium heat. Cook until crispy, on both sides, 8 to 10 minutes total. Transfer bacon to a paper towel.
  • Reduce skillet heat to low and crack in both eggs. Season eggs with salt and pepper. Cook until egg whites are set, about 3 to 5 minutes.
  • By now your oats should be finished cooking, so divide the oats between two bowls, and top with bacon and eggs.
  • Return the skillet and remaining bacon fat to medium-high heat and add the kale. Season with salt and pepper. Add a splash of water and sauté until wilted, 1 to 2 minutes. Divide kale between the two bowls.
  • Serve immediately, with hot sauce if desired.
  • MAKE AHEAD: You can batch cook steel-cut oats in advance, then rewarm them in the microwave with a splash of water to loosen them. 
  • DO YOUR THING: I love making savory oat bowls on mornings when I have lots of leftover veggies. An oat base + leftover veggies + a poached egg + some feta cheese is a pretty killer way to start the morning! 
  • 2 cups water
  • 1/2 cup steel-cut oats
  • salt and pepper
  • 2 strips of bacon
  • 2 large eggs
  • 2 cups deribbed and chopped kale
  • hot sauce
Author: Caroline Chambers

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