| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 1 Spanish onion, finely minced
- 2 cups steel-cut oats
- Kosher salt and freshly cracked black pepper
- About 3 cups chicken stock
- 2 tablespoons butter
- 1/2 cup fresh basil leaves, torn
- 1/2 cup fresh mint leaves, torn
- 1/2 cup grated Parmigiano-Reggiano
Instructions
- Heat the olive oil in a large, straight-sided saute pan over medium-high heat. Add the onions and saute until soft, about 8 minutes. Add the oats and toast, stirring often, until they smell nutty, about 2 minutes. Season with salt and pepper.
- Add 2 1/4 cups of the chicken stock and 2 1/4 cups water and bring to a simmer. Cook, stirring often, until the oatmeal has absorbed most of the liquid. Add more of the chicken stock or water as needed and continue to cook until the oatmeal is tender, about 25 minutes total.
- Stir in the butter along with half of the basil, mint and cheese. Divide the oatmeal among serving bowls and top each with some of the remaining basil, mint and cheese and a drizzle of olive oil.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 298 |
| Total Fat | 21 g |
| Saturated Fat | 6 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 17 mg |
| Sodium | 371 mg |
| Serving Size | 1 of 8 servings |
| Calories | 298 |
| Total Fat | 21 g |
| Saturated Fat | 6 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 17 mg |
| Sodium | 371 mg |
Reviews
Fantastic flavor, great with any dish as a side or add your favorite veg or protein for a complete meal
Just made this and it came out AMAZING. Serious comfort food. I had never prepared or eaten savory oats but these were divine… can’t wait to make this for friends.
Made this without the herbs, I did add spinach and peas, it was so good. I will definitely make again. Pleasantly surprised and my husband loved it too.
I grew up eating a savory, dry oatmeal stuffing at holiday dinners we affectionately called Rumplety Thump. This dish reminded me of that nostalgic dish in so many ways, but was even better. I will be serving this again soon. Herby, nutty, lovely oat flavor.
We had everything in the house except the herbs so we used arugula. Extremely simple and even more delicious! It is so easy to make your own versions and a better base than rice! My family highly recommends it!