This Savory Steel Cut Oatmeal Bowl for breakfast is loaded with protein and provides a good dose of fiber, both of which will keep you feeling satisfied longer.
Prep Time: 5 minutesmins
Cook Time: 12 minutesmins
Total Time: 17 minutesmins
Yield: 1serving
Course: Breakfast
Cuisine: American
Ingredients
¼cupquick cooking steel cut oats(such as Bob’s Red Mill)
In a medium sized, deep microwave-safe bowl, add oats and water and cook according to package directions, about 7 to 10 minutes. You may need to adjust cook time and/or add extra water to reach your desired consistency. (I used about 2/3 cup water for creamy oats).
Meanwhile, spray a medium skillet with oil.
Remove the sausage from the casing, add to the skillet and cook over medium heat, breaking up with a wooden spoon, until just cooked through (don’t overcook or it will become rubbery).
Remove sausage from skillet and place in a serving bowl, cover and set aside while you cook the mushrooms.
Add 1 teaspoon butter to the skillet. When melted, add the mushrooms, a pinch of salt and pepper, to taste. Sauté mushrooms for 4 minutes.
Add the sausage back to the skillet, stir to combine and cook 30 seconds.
Transfer cooked oats to a bowl, add remaining half teaspoon butter, a pinch of salt and 1 tablespoon Parmesan and stir.
Top with mushroom and sausage mixture. Cook the egg runny, or to your likie and top the bowl.
Add the remaining tablespoon Parmesan cheese and chives, if using.
Notes
Vegetarian: Omit the sausage
Dairy Free: Omit the parmesan cheese
Egg Free: Omit the egg, there's still plenty of protein