It’s Savory Saturday and today I’m flipping a familiar favorite on its head.
Steel-Cut Oats, but savory.
If oats only live in your mind as sweet and breakfast-only, this is your gentle nudge to rethink them. Steel-cut oats are hearty, chewy and deeply satisfying and when cooked savory, they feel more like a comforting grain bowl than a bowl of porridge.
Instead of sugar or fruit, think warm and comforting flavors. Cooked low and slow, steel-cut oats soak up savory notes beautifully and become a cozy base for vegetables, herbs and simple seasonings.
A simple savory approach:
• 1 cup steel-cut oats
• 3 cups water or oil free vegetable broth
• Pinch of sea salt
Simmer gently for 20–25 minutes, stirring occasionally, until tender and creamy but still textured (I have also prepared these with great success in the instant pot).
From there, treat them like you would rice or farro, topped with sautéed vegetables, herbs, a spoon of something tangy or a sprinkle of seeds for texture.
Savory oats are filling without being heavy, comforting without being bland and proof that oats don’t have to be sweet to be satisfying.
A cozy, unexpected Savory Saturday win.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
