Savory Oatmeal With Scallions And Soy Sauce Recipes

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SLOW COOKER SAVORY OATMEAL WITH BACON, SCALLIONS, AND CHEDDAR



Slow Cooker Savory Oatmeal with Bacon, Scallions, and Cheddar image

This savory oatmeal is reminiscent of cheesy grits: very creamy and rich with little bits of crisp bacon. An egg on top is terrific if you like your lilies gilded.

Provided by Sarah DiGregorio

Categories     Slow Cooker     Breakfast     Oat     Oatmeal     Egg     Bacon     Cheddar     Cheese     Green Onion/Scallion

Yield Makes about 5 cups

Number Of Ingredients 10

Butter, for greasing
1 cup uncooked steel-cut oats
Kosher salt
1/2 pound thick-cut bacon
5 scallions, trimmed, light green and white parts thinly sliced, plus the dark green parts, sliced for topping
8 ounces sharp cheddar, grated (about 2 heaping cups)
Freshly ground black pepper
Fried or poached eggs, for topping (1 per person; optional)
Equipment
5- to 7-quart slow cooker

Steps:

  • Generously butter a 5- to 7-quart slow cooker. Add the oats, 4 cups water, and I teaspoon salt. Cook until the oatmeal is thick and tender: on LOW for 4 hours or on LOW for 2 hours followed by WARM for 6 to 7 hours.
  • Put the bacon into a cold large skillet and bring the heat to medium. Cook, flipping a couple times, until the bacon has rendered a lot of its fat and is deeply browned and crisp, about 10 minutes. Drain on paper towels, then coarsely chop. You can do this right before serving the oatmeal or the day before, in which case store the crisped bacon in an airtight container in the refrigerator and bring it to room temperature before using.
  • When the oatmeal is done, stir in the bacon, white and light green scallion slices, and about three-quarters of the cheese (about 6 ounces). Taste for seasoning and add more salt if necessary and a few grinds of pepper. Serve in bowls topped with the remaining cheese, the dark green sliced scallions, and eggs, if you like.

SAVORY OATMEAL WITH SCALLIONS AND SOY SAUCE



Savory Oatmeal With Scallions and Soy Sauce image

A delicious, savory side dish of oats. For a soupier, more congee-like presentation, add more water. Adapted from a recipe by Erin Zimmer at Serious Eats, as inspired by Mark Bittman. Note: time is 5 min for rolled oats, 25 min for steel-cut oats.

Provided by DrGaellon

Categories     Lunch/Snacks

Time 25m

Yield 1-2 serving(s)

Number Of Ingredients 5

1 cup rolled oats or 1 cup steel cut oats
2 -4 cups water
sea salt, to taste
2 teaspoons soy sauce
4 teaspoons scallions, divided

Steps:

  • For rolled oats: combine oats, 2 cups water and salt in a medium saucepan and turn the heat to high. When the water boils, turn to low and cook, stirring frequently, until the water is just about absorbed (about 5 minutes).
  • For steel-cut oats: combine oats, 4 cups water and salt in a medium saucepan and turn the heat to high. When the water boils, turn to low, and cook, stirring every five minutes, until the water is all absorbed (about 25 minutes).
  • Turn off heat. Stir in soy sauce and 1 tablespoon of scallions while the pot cools down. Sprinkle remaining scallions on top for extra crunch.

Nutrition Facts : Calories 320.9, Fat 5.1, SaturatedFat 0.9, Sodium 684.4, Carbohydrate 55.5, Fiber 8.2, Sugar 1.6, Protein 14.4

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