Savory Oatmeal with Cheddar, Collards & Eggs
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Have you tried savory oatmeal yet? It’s a delicious change from the usual sweet versions and packs in a full serving of veggies! Plus, it’s hearty, satisfying, and perfect for a nutritious start to your day. Add a dash of hot sauce for extra flavor!
Ingredients:
2 tbsp extra-virgin olive oil, divided
2 tbsp diced shallot
2 cups rolled oats (see tip below)
4 ½ cups water, divided
½ tsp salt, divided
½ tsp ground pepper, divided
10 cups chopped collard greens (about 1–2 bunches)
2 tsp red wine vinegar
1 cup shredded Cheddar cheese
¼ cup chipotle salsa, plus extra for serving
4 large eggs, cooked to your liking
Directions:
1. Cook the Oats: Heat 1 tbsp olive oil in a large saucepan over medium heat. Add shallots and cook until softened, about 1–2 minutes. Stir in oats and cook for 1 more minute. Add 4 cups water, ¼ tsp salt, and ¼ tsp pepper. Bring to a boil, then reduce to a simmer. Cook, stirring often, until creamy, about 10–12 minutes.
2. Sauté the Greens: Meanwhile, heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add collard greens, ½ cup water, and the remaining salt and pepper. Cook, stirring occasionally, until tender, about 5–7 minutes. Remove from heat and stir in vinegar.
3. Bring It All Together: Stir the cheese and salsa into the oatmeal until well combined. Serve with the sautéed collard greens, eggs, and extra salsa on the side.
Recipe Tip: For extra creaminess, use steel-cut oats instead of rolled oats—just increase the cooking time accordingly.
This recipe was sourced from Eating Well. For more delicious dishes, browse through our forum here!
Let us know in the comments when you’ve made this dish!
Enjoy this warm, flavorful twist on a breakfast favorite! Image credit: Eating Well
Ingredients:
2 tbsp extra-virgin olive oil, divided
2 tbsp diced shallot
2 cups rolled oats (see tip below)
4 ½ cups water, divided
½ tsp salt, divided
½ tsp ground pepper, divided
10 cups chopped collard greens (about 1–2 bunches)
2 tsp red wine vinegar
1 cup shredded Cheddar cheese
¼ cup chipotle salsa, plus extra for serving
4 large eggs, cooked to your liking
Directions:
1. Cook the Oats: Heat 1 tbsp olive oil in a large saucepan over medium heat. Add shallots and cook until softened, about 1–2 minutes. Stir in oats and cook for 1 more minute. Add 4 cups water, ¼ tsp salt, and ¼ tsp pepper. Bring to a boil, then reduce to a simmer. Cook, stirring often, until creamy, about 10–12 minutes.
2. Sauté the Greens: Meanwhile, heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add collard greens, ½ cup water, and the remaining salt and pepper. Cook, stirring occasionally, until tender, about 5–7 minutes. Remove from heat and stir in vinegar.
3. Bring It All Together: Stir the cheese and salsa into the oatmeal until well combined. Serve with the sautéed collard greens, eggs, and extra salsa on the side.
Recipe Tip: For extra creaminess, use steel-cut oats instead of rolled oats—just increase the cooking time accordingly.
This recipe was sourced from Eating Well. For more delicious dishes, browse through our forum here!
Let us know in the comments when you’ve made this dish!
