What do we think of when we imagine breakfast? Typically something sweet; waffles, pancakes, donuts, cereal…. But sometimes I’m looking for something a little bit more savory and definitely more filling than any of those airy dessert for breakfast ideations.
When I first stumbled across a discussion about savory oats I was slightly horrified… the only way I had ever eaten oatmeal was loaded up with brown sugar or fruit, and switching that over to something salty took a solid minute to process. However, as I read reviews of people talking about how they like to eat their savory oatmeal, I realized that it was just an Americanized version of congee.
Congee is a rice pudding, whose origins come from China. It can be served sweet or savory, but I’ve only ever seen it served with savory elements on this side of the pond. The rice is cooked down until it is soft, and instead of using water, a broth is substituted. The rice porridge is then served with any number of toppings, such as meat, fish, veggies and herbs. It’s super comforting, delicious and filling.
For the Americanized (and vegan) version of this we’re using oats instead of rice. The concept is still very similar, cook the oats in a savory broth until thick, and serve with a variety of savory toppings (including Sassy Birch ‘Not Just’ Jerky). 😉
What I love about this recipe, is not only how easy and quick it is to throw together, but how versatile it can be. As someone who loves leftovers more than the original meal of pretty much anything, this dish is a perfect vessel for using up the last little bits of whatever you have chilling inside your fridge. When I made this I used some sautéed spinach and roasted cherry tomatoes, along with some leftover Sassy Birch jerky (Cracked Black Pepper flavor) I had cooked up for a previous photo shoot. Voila! Fancy breakfast is served!
If you want to add a little pop of flavor and umami to your savory porridge I recommend stirring in a generous handful of vegan shredded cheese right before serving. The oats are hot enough to quickly melt them and they add little pops of salty creaminess that keep it interesting as you chow down. Just use your favorite brand, we all have one 😊.
Without any further adieu follow the recipe below to make your very own savory breakfast oats and get your day off to a great start:
Sassy Birch Savory Breakfast Oats
Ingredients:
- 1/3 Cup Steel Cut Oats (or rolled, your preference)
- 2/3 Cup, Veggie Broth or Water + Bouillon
- 1 oz Cracked Black Pepper 'Not Just' Jerky
- 1/2 Cup, Cherry Tomatoes (cut in half)
- 2 Cups, Raw Spinach
- 3 Tbs, Olive Oil
- Salt and Pepper, to taste
- 1 Tbs, Minced Garlic
- 1/4 Cup, Shredded Vegan Cheese
Instructions:
- First prepare your toppings, since the oatmeal itself only takes a few minutes to heat up.
- Preheat your oven to 425 degrees Fahrenheit and toss your cherry tomato halves with 2 Tbs of olive oil, before spreading them out on a lined sheet pan. Sprinkle them with a pinch of salt and pepper, before roasting them on the center rack of your oven for 15-20 minutes, or until the edges start to caramelize slightly. Remove from the oven and set aside.
- While your tomatoes are roasting, heat up a small skillet on medium high heat, and then add one Tbs olive oil, and 1 Tbs minced garlic. Sautee until the garlic becomes fragrant, and then add your raw spinach. Sautee, turning/tossing the spinach every minute or so, until they shrink, and turn a dark but still vibrant green. Remove from the heat and set aside.
- Cook your Sassy Birch Jerky in a small saucepan, by bringing the jerky and 1/3 Cup of water to a boil, then reducing to a simmer until most of the water has been reabsorbed. Set aside.
- Make your savory oats, by bringing the oats and broth to a boil in a small saucepan, then reducing to a simmer. Continue to simmer until the oats are soft and the broth is thickened (~11min). If your broth is too thick you can always add more broth or some water to the oats to thin them out.
- Serve: Pour your oatmeal into a serving bowl, and mix with 1/4 Cup of vegan cheese. Then top with Sassy Birch jerky, roasted tomatoes, and sauteed spinach. Drizzle with a little olive oil, and sprinkle a pinch of salt and pepper on top for a little extra punch. Enjoy!
