It's just oats. For dinner. But not in that desserty, fruity, breakfasty way you usually eat oats.
No, my friends. Oats in a cheesy, savory, comforting kind of way.
As you can imagine after having spent a magical (yes, magical) 10 days in Europe, drinking Sangria, eating tapas, and enjoying beautiful views, my first day back to work was a tough one. You're feeling bad for me, aren't you? I know. Poor me. All the calm I had experienced on my trip immediately melted away as soon as my ass hit the desk chair.
When I came home from work that first day, all I wanted was a big ol' bowl of something comforting. And a bottle of wine. To myself. That box of Annie's Mac and Cheese taunted me from the pantry, but I thought to myself, "Self, you need something slightly more nutritious (and less carby) then a box of mac and cheese."
This is where savory oats came in! Savory oats are something I have seen before on a few of the blogs I frequent. Seemed a little weird, but I like weird. It actually turned out to be delicious! It reminded me of risotto.
Which you will not agree with now that I suggested it. But you would have thought so too had I not said anything. You're so bratty.
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| Topped with homegrown tomatoes and left over roasted veggies |
Savory Oats
by
Keywords: entree vegetarian oats smoked paprika
Ingredients (2 servings)
- 1/2 c regular oats
- 1 c water
- 1/2 c milk
- 1/2 tablespoon olive oil
- 2 tablespoon nutritional yeast (the cheeze factor or you can use parmesan)
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- dash of tumeric (for color)
- salt and pepper
Instructions
1. In a medium pot, mix together al your ingredients over high heat until it starts to bubble.
2. Once bubbling, reduce heat and let cook for several minutes, adding a little bit extra milk if needed.
3. Prepare toppings of your choice while oats continue to cook.
4. Plate up and enjoy your bowl of oats!
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