Savory Oats are THE go-to breakfast for me. They are easy to make, with endless possibilities, and packed with everything good for you! What’s not to love!
Today I combined my love for brussels sprouts with my love for savory oats that resulted in culinary fireworks! Added turmeric and toasted Onion and herb seasoning from ‘Victoria Gourmet’ to amp up the savory scale, and topped it with creamy fluffy scrambled egg whites. Do try!
1 cup old fashioned rolled oats ( I often alternated between steel cut and old fashioned rolled, either will work)
2 cups water
1 cup thinly shredded brussels sprouts (~6-8 brussels sprouts)
1 tsp turmeric powder
1 1/2 tsp toasted onion and herb seasoning (as a substitute, you could use a combination of dried onion, dried garlic, worcestershire sauce and you favorite dried herb)
1/2 tsp black pepper powder
1 tsp coarse kosher salt
6 eggwhites (or 9 tbsp liquid eggwhites)
1 tbsp salted butter
To a large saucepan, combine the measured oats, water, brussels sprouts, turmeric, black pepper, salt, and seasoning mix. Stir well, and bring to a boil over medium heat.
Once it comes to a boil, cover and simmer over low heat for another 6-8 minutes. Make sure you stir and mix every couple of minutes so the oats don’t settle to the bottom.
Cook until how you like your oats done. For me 8 minutes was perfect, the oats were still whole, not mushy, yet cooked to a creamy perfection. It’s that easy!
In a separate non stick pan, melt 1 tbsp butter over medium heat. Stir in egg whites when butter has melted. Keep the heat at medium and gently fold the egg whites until cooked.
Make sure to keep gently folding from the outside in, and keep the eggs moving for a creamy and fluffy scramble.
Serve the oats, topped with egg whites, and some crushed red pepper for that extra kick, if that’s your thing.