by Brittany Risher
Put a new twist on your breakfast classic for a delicious, filling meal you can enjoy any time of day.
Oatmeal with mushrooms, onion, and thyme1. Oatmeal with sauteed mushroom, onions, and thyme: "I love this on a cold morning, particularly as I prepare for an active weekend at the gym, on the road, or about town," says David Olson, the man behind A Bachelor and His Grill. "This dish is gorgeous, fresh, nutrient-dense, full of rustic, earthy flavors, and fills the kitchen with the most amazing of aromas."
Serves: 2 to 4
2 cups water (1 cup water if using old-fashioned oats)
1 cup steel-cut oatmeal (or rolled old-fashioned oats)2 tablespoons olive oil, plus additional to taste
1/2 medium onion, finely sliced
2 cloves garlic, minced
6 to 8 ounces crimini mushrooms, sliced
3 to 5 sprigs fresh thyme
1/2 cup finely grated smoked gouda
Flaky sea salt to taste
Cracked black pepper to taste
2 to 3 sprigs fresh thyme leaves, for garnish
1. Bring water to a boil in a pot. Pour in oatmeal, reduce heat to a simmer, and cover. Cook for 25 to 30 minutes, until oats have reached desired tenderness.
2. Meanwhile pour oil into a saucepan over medium heat and bring to a simmer. Add onion and garlic and saute for 3 to 5 minutes. Add mushrooms and thyme sprigs and saute until mushrooms turn golden brown, about 5 to 7 minutes. (If liquid dries too soon, add 1 teaspoon oil at a time.) Remove thyme sprigs.
3. When oatmeal finishes cooking, remove from heat and fold in gouda. Scoop into pan with vegetables and mix thoroughly. Transfer to serving bowls and add olive oil, salt, and pepper to taste. Garnish with fresh thyme leaves.
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Avocado and kale oatmeal2. Avocado and kale oatmeal: "The avocado makes this meal rich and creamy, while the kale gives it freshness and the cocoa nibs provide a slightly bitter crunch," says Ilana Freddye, of the blog Whisked. "It's all rounded out with a nice touch of spice from the chili flakes."
1/2 cup rolled oats
1 cup water
1 kale leaf, shredded
2 slices avocado
1/2 teaspoon chili flakes
1 teaspoon olive oil
1 teaspoon cocoa nibs
Mix oats, water, and a pinch of salt in a microwavable bowl and microwave on high for 3 minutes. Top with kale and avocado, sprinkling avocado with salt to taste. Top oatmeal with chili flakes, drizzled olive oil, and cocao nibs.
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Sichuan oatmeal3. Sichuan oatmeal: A bowl of oatmeal built from the flavors of my favorite noodle dish, dan dan noodles, this is creamy, spicy, peanutty, and overall very flavorful," Stephanie Chung says.
2 cups water
1/2 cup bean sprouts
1/2 cup shredded Taiwanese cabbage
1/4 cup low-sodium chicken stock
3/4 cup cooked steel-cut oats
1/2 to 1 teaspoon chili sauce
1/2 tablespoon peanut butter
1/2 tablespoon Chinese sesame paste
2 tablespoons finely chopped scallions
1. Bring water to a boil in a pot over high heat. Add bean sprouts and cabbage and simmer on medium heat until tender, about 5 minutes. Drain and set aside.
2. In the same pot over medium heat, add stock, oatmeal, sprouts, and cabbage. Cook for 3 minutes, stirring occasionally.
3. Meanwhile in a small bowl, mix together chili sauce, peanut butter, and sesame paste. If mixture is too thick to stir well, add a splash of hot water to help paste blend together. Set aside.
4. When oatmeal is heated thoroughly, add sauce and scallions. Stir well and remove from heat. Cover pot and let sit for 2 to 3 minutes. Serve drizzled with sesame oil.
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by Brittany Risher
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