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4.50 from 2 votes

Savory Steel Cut Oats

Prep Time15 minutes
Cook Time23 minutes
Total Time38 minutes
Servings: 4 servings (scant 1 1/4 cups per serving)
Calories: 315kcal

Ingredients

  • 3 1/2 cups Swanson Chicken Cooking Stock* (28 fl oz)
  • 2 cups kale, chopped (135 grams)
  • 4 large eggs
  • 2 slices Applegate Naturals Uncured Thick Cut Bacon (24 grams cooked)
  • 2 1/2 oz raw shiitake mushrooms, sliced (70 grams)
  • 2 cloves garlic, minced (8 grams)
  • 1/2 tsp white miso paste (3 grams)
  • 1 cup steel cut oats (176 grams)
  • 1 tsp Flavor God Garlic Lover's Seasoning
  • Optional toppings: green onions, red pepper flakes, black pepper

Instructions

  • In a deep sauté pan (about 3 - 3 1/2 qt capacity), cook the bacon over medium-high heat until crispy, then set bacon aside on a paper towel lined plate.
  • Remove about 1/2 of the bacon grease from the pan, then add the garlic, mushrooms, and kale. Sauté for 1-2 minutes until kale is a bright green, then set aside with the bacon.
  • Add chicken stock and miso to the sauté pan and bring to a boil, then add steel cut oats. Bring the stock back to a boil, then lower heat to a simmer for about 15 minutes, stirring occasionally.
  • Turn the heat to medium-high, then stir the bacon and kale mixture into the oats. Heat for 2 minutes to ensure the temperature comes back up, then lower heat to a simmer again.
  • Mix the oats thoroughly, then using a large spoon, create a "well" in the oats as you drop the 4 eggs into the oats around the pan. Place the lid back on the pan and simmer for another 5-8 minutes. (To ensure you get a runny yolk, wait until the top of the eggs turn white, then cook for another 1-2 minutes.)

Notes

*Depending on how creamy vs runny you like your oats, you can use up to 4 1/2 cups of stock/liquid during cooking.
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Nutrition

Serving: 1.25cups | Calories: 315kcal | Carbohydrates: 35g | Protein: 21g | Fat: 10g | Cholesterol: 189mg | Sodium: 732mg | Potassium: 294mg | Fiber: 7g | Sugar: 1g