Savory Oatmeal with Roasted Asparagus and Mushrooms

“Please, sir, I want some more.”

Charles Dickens’ Oliver Twist

Have you jumped on the savory oatmeal bandwagon?  I am a bit late to the party I must admit, even if I have been a lifetime lover of breakfast oatmeal.  SVOATS, as they are called, offer endless possibilities for inventive flavor pairings.  Oatmeal with attitude!  Just skip traditional oatmeal toppings and think of it as a whole-grain blank slate like you would rice, congee, risotto or polenta.  I have to admit I love berries and maple syrup in my oatmeal and I hesitated to try the SVOATS food trend for far too long.  Even Dickens was serving up savory gruel in Oliver Twist in 1838!

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For my first attempt at SVOATS, I cooked my oatmeal like I always do.   I doused the oatmeal with some low sodium soy sauce for a bold infusion of umami flavor.  I mixed in chopped roasted asparagus, sautéed mushrooms, chives and lots of black pepper.  To finish, I topped it with more chives, some red pepper flakes and asparagus spears.  It was really good in a creamy-risotto-kind-of-way with none of the labor!  Because oats are bland on their own, I was surprised at how much seasoning they required to really rock in a savory way.

SVOATS can easily move from breakfast to lunch and dinner and be taken in all kinds of flavor directions.  They are great clean-out-your-fridge whole grains primed for a meal-in-a-bowl topped with lots of healthy veggies and a protein. The economical whole grains are as easy to whip up for 1 or for a gang.  How fun would a brunch featuring a Make-Your-Own-SVOATS be with a big steaming pot of oats and a variety of savory add-ins?  Oats are nutritional powerhouses providing low fat healthy carbs to satisfy cravings, and are known to lower cholesterol, satiate appetite and lower the risk of colon cancer.  Win-win-win!

Need inspiration? Croque-Monsieur Oats with ham and parmesan. Apple-gruyère-rosemary oats.  Tex-Mex oat bowl with corn, black beans, tomatoes, chopped chicken, a squeeze of lime and sliced avocado.  Curry-raisin-caramellized onion oatmeal.  Blue cheese-walnut-cranberry-squash with toasted pepitas oats.  Adding a perfect poached egg on top is always a good idea in my books!  See where I’m going?  The neutral taste of oats is a blank canvas for spunky and bold creations of your own.

Need more convincing? Check out Huffington Post’s offerings here and wake  up your morning oatmeal!  After all, it is Oatober!

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12 thoughts on “Savory Oatmeal with Roasted Asparagus and Mushrooms

  1. Now there are many ingenious ways to have your oatmeal any time of the day. Will let you know if I can please any family members with these add ins.

    Sent from my iPhone

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    • We’re both late to the party Jenna! So easy, so good for you and who knew?!! Quaker had a full page ad in the NYTimes on Sunday advertising Oatober. I can’t wait to see what you come up with in your oatmeal!

      Johanne Lamarche

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    • It makes total sense to make oats savory and yet you also had not explored this way of enjoying them either. I am looking forward to your savory creations! I enjoyed looking up Olive Twist’s gruel and Dickens granted the children the addition of onion three times a week. SO we are way behind on the trend! I know you will love them. Happy fall!

      Johanne Lamarche

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