"One of my favorite people, Sherrie Flick, shared her ideas for savory oatmeal. With veggie toppings it's like a creamy risotto but smoother. This is the basic oatmeal recipe; use your favorite toppings and sauces, such as sliced avocado, sriracha sauce, chopped chard or greens, even a poached egg. So many possibilities!"
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Pour milk and water into a saucepan; add salt. Stir in rolled oats and steel-cut oats. Bring to a boil over high heat; reduce heat to low. Simmer until you get the consistency you like, about 20 minutes. The rolled oats will get creamy, while the steel-cut oats will have a luscious pop to them. Add more water at any time if it gets too thick. Serve.
Refrigerate leftovers in an airtight container. Reheat the next day with a little added water or milk..
Cook's Note: Make the base oatmeal and then the fun starts! Lean it savory instead of sweet by adding a sliced hard-boiled egg or a fried egg or a poached egg if you're feeling fancy; chopped pickles, pickled chard stems, or pickled carrots; a sliced avocado; a dab or two of sriracha hot sauce; salt (if needed) and pepper or, once again if you're getting fancy, a sprinkling of cumin would be nice; saute some garlic in olive oil, add a bunch of chopped Swiss chard or kale greens and continue sauteing until they wilt.