Savory Oatmeal with Tomato & Sausage
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Who says oatmeal has to be sweet? This savory bowl brings comfort food to a whole new level — hearty oats, juicy tomatoes, and sausage mingle with fresh herbs and crunchy pine nuts. It’s warm, satisfying, and delicious!
Ingredients:
For perfectly golden pine nuts, toss them in a dry skillet over medium-low heat, stirring constantly. Once they smell nutty and turn lightly golden (about 2-4 minutes), transfer to a plate to cool.
This recipe was sourced from Eating Well. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
Make it in just 15minutes! Image source: Eating Well
Ingredients:
- 2 teaspoons sunflower oil (or any neutral oil like canola or avocado), divided
- 1½ ounces fully cooked sweet Italian chicken sausage (about half a link)
- 1 cup low-sodium vegetable broth
- ½ cup old-fashioned rolled oats
- ⅛ teaspoon salt
- ½ cup grape tomatoes, halved
- ⅓ cup fresh herbs, packed (parsley and/or cilantro work beautifully)
- ½ cup baby arugula, packed
- 1 tablespoon pine nuts, toasted (see tip below!)
- 1 large lemon wedge
- Sizzle the sausage: Heat 1 teaspoon of oil in a small nonstick or cast-iron skillet over medium heat. Add the sausage and cook, turning occasionally, until browned and sizzling — about 10 minutes.
- Cook the oats: In a small saucepan, bring the broth to a boil over high heat. Stir in oats and salt, then reduce heat to medium. Cook, stirring occasionally, until the oats are tender and most of the broth is absorbed — about 5 minutes.
- Mix it up: Slice the sausage into thin coins. Stir sausage, tomatoes, and herbs into the warm oatmeal. Transfer to a serving bowl.
- Top it off: Pile on the arugula and sprinkle with toasted pine nuts. Drizzle with the remaining teaspoon of oil and serve with a lemon wedge for a bright, zesty finish.
For perfectly golden pine nuts, toss them in a dry skillet over medium-low heat, stirring constantly. Once they smell nutty and turn lightly golden (about 2-4 minutes), transfer to a plate to cool.
This recipe was sourced from Eating Well. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
