Cooking wasn’t always a love of mine. I remember having the hardest time just cracking open an egg – in high school. My go-to breakfast during that time was a pack of “healthy” instant oatmeal – the sugary cinnamon roll flavor, of course. Oh man, I would crash and burn so hard if I had that for breakfast now. I crave robust breakfasts, breakfasts with eggs and sautéd greens, maybe some sweet potato or fruit. Real food breakfasts that keep me going past noon. If you don’t care for savory first thing in the morning think of this as a lovely low-maintenance risotto that you can easily whip up for lunch or dinner.
Cut up the tomatoes and onions and toss with olive oil and salt and pepper to taste. Broil for 15 minutes on low.
Cook the steel cut oats add salt and pepper to taste. Mix in the grated cheese just before serving.
Serve the oats with the roasted tomatoes and top with basil and pine nuts.
Ingredients for the Savory Oats
1/2 cup of steel cut oats (or two servings)
1/2 cup grated gruyère cheese
3 cups small tomatoes cut into quarters
1 sweet onion or small leek
1 handful fresh basil
1 handful pine nuts
3 teaspoons olive oil
salt and pepper
Start by cooking the oats. While the oats cook, roast the tomatoes. In an ovenproof dish combine the tomatoes, onion, olive oil, half the basil (chopped) and salt and pepper to taste. Place under the broiler on low for about 15 minutes. Add the grated cheese to the steel cut oats just before serving. Top with pine nuts and fresh basil.
This dish is another variation of the Busy Bowl.