Maybe some of you are already onto this, but it was new to me. Doc says I need to eat healthier, more fiber, etc. Oatmeal is a great thing for that, and I still do my Swiss oatmeal about 1x/month. But one of the reasons I don't do the Swiss oatmeal more regularly is that I find it too sweet - even though the only sweetener in it is a couple of diced up apples or pears.
So I started thinking about savory oatmeal - specifically, steel-cut oatmeal. It's not that dissimilar from having any other rice or noodle bowl - a little looser, but that's OK, and it tightens up as it sits in the fridge. I generally do heat it up rather than having it chilled like the Swiss oatmeal.
So far I've done it a Mediterranean take and a Southwestern one. No recipe, really - just added stuff on hand until I liked the results. They worked roughly like this:
Mediterranean:
- 2 servings of cooked steel-cut oats
- 1/2 zucchini, diced and lightly sauteed
- 1 cup leftover fajita veg (red and yellow peppers and onion, sauteed)
- 8-10 olives (I used some kalamata and some green), sliced
- 1/2 cup of leftover roast pork
- Zest and juice from one lemon
- About 2 tbsp red wine vinegar
- 1 tbsp olive oil
- 2 tbsp crumbled feta
- Salt & pepper to taste
Mixed the veg & pork into the oats, mixed up the lemon, vinegar, and olive oil and drizzled over the top, topped with feta & salt & pepper
Southwestern:
- 2 servings of cooked steel-cut oats
- 1 cup leftover fajita veg
- 1 15-oz can of black beans, drained & rinsed
- 1/2 cup shredded chicken
- Zest and juice from one lime
- 2-3 tbsp of sharp shredded Cheddar
- 1/4 cup cilantro, minced
