My Favorite Savory Steel Cut Oats (gluten free

• Vegan
• Gluten free

• Produce

  • 8 oz Button mushrooms
  • 1 head Dinosaur kale
  • 1 Shallot
  • 1/2 tsp Thyme, dried

• Breakfast Foods

  • 1 cup Steel cut oats

• Condiments

  • 2 tsp Mellow white miso
  • 2 tbsp Tahini
  • 1 tbsp Tamari

• Baking & Spices

  • 1/4 cup Nutritional yeast
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tsp Olive oil

Found on thefullhelping.com

Description

Ingredients

• 1 cup steel cut oats (be sure to purchase GF certified oats if you are allergic to gluten)
• 1-2 teaspoons olive oil
• 1 chopped shallot
• 8 ounces sliced button mushrooms
• 1 head dinosaur kale, stems removed, leaves chopped into ribbons (about 4 ounces after preparation)
• Salt and pepper to taste
• ½ teaspoon dried thyme (optional)
• 2 teaspoons mellow white miso
• 2 tablespoons tahini
• 1 tablespoon tamari
• ¼ cup nutritional yeast
• Optional toppings: sliced avocado, extra nutritional yeast, cashew cheese, hummus, roasted chickpeas (or fresh chickpeas), cooked lentils, chopped green onion, hot sauce, lemon, balsamic vinegar, etc.

Directions

• Shortcut cooking method: Before you got to sleep, mix the steel cut oats and 3½ cups water in a medium sized pot. Put it in the fridge overnight. In the morning, remove the oats from the fridge and pot them on the stovetop over medium high heat. Bring them to a boil and reduce them to a simmer. Simmer for 12-15 minutes, stirring frequently, or until theyre tender, and the mixture is thick, yet easy to stir.
• Longer cooking method: If you dont pre-soak the oats, simply bring them to a boil as directed above, but cook for up to 30-40 minutes for the desired texture.
• While the oats cook, heat the oil in a medium-large frying pan or skillet over medium heat. Add the shallots and cook for a minute, or until theyre fragrant. Add the mushrooms and salt them generously--and add the thyme, if desired. Cover and cook for 8 minutes, or until theyve released all of their juices and reduced significantly. Add the kale. Cover the skillet and allow it to steam cook for 2 minutes, or until the kale is wilted. Turn off the heat.
• Whisk together 2 tablespoons of hot water, along with the miso, tahini, and tamari. Stir this mixture into the cooked steel cut oats, along with the nutritional yeast. Then, stir in the vegetables. Mix everything well and divide it into serving bowls. Top with your toppings of choice, and savor! Leftover oats will keep for up to three days in an airtight container in the fridge.