Breakfast Burrito Bowl Steel-Cut Oats

As promised in my first 6 Weeks of Oats post, here is a savory oats recipe. Two things to address here: the savory component, and my choice of oats. If you’ve never tried savory oats before, trust me, it works! Like any other grain, oats are pretty neutral. A blank canvas. Like rice, you could dress them up with spicy and savory elements (like a delicious pilaf) or you could make them into a decadent dessert (like rice pudding).

I don’t know about you, but one of the most annoying parts of having a traditional bowl of oatmeal for me is how warm, sweet, and thick it is. Those things aren’t bad by any means, but when combined together, for something as substantial as a meal, it becomes too rich for me. Using stock instead of milk helps to cut through the richness of oats. The zesty lime helps too.

Let’s address my choice of oats. I always have rolled oats and steel-cut oats in my pantry. Rolled oats are perfect for overnight oats or for blending into oat flour for your baking needs. I just can’t get behind the texture (or lack thereof) once you cook the oats. At the cost of adding just a few more minutes to your cook time, steel-cut oats give you a much nicer texture that never feels boring, but still provides you with that comforting richness.

Here’s my pitch: We love a good breakfast burrito. We love a good burrito bowl. Why not make a breakfast burrito bowl on oats, though, instead of rice? It’s yummy, it’s satiating, it’s highly nutritious, and it can be prepped in advance to cut down on time. Additionally, if you don’t already have all the spices needed (or if you can’t be bothered with mixing a bunch of spices in the morning), a sachet of store-bought taco seasoning mix will do the trick!

Print

With ImageWithout Image

Breakfast Burrito Bowl Steel-Cut Oats

( 0 reviews )

Yield: -2+

Author: Dahlia Dei

Prep time: 7 MinCook time: 15 MinTotal time: 22 Min

These zesty savory oats have all the flavors of a delicious breakfast burrito in a fun and exciting new package

IngredientsUSMetric

Oats

• 1/2 cup steel cut oats
• 1 cup vegetable or chicken stock
• 1 cup water
• 1/2 teaspoon cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon oregano
• Cayenne, to taste (optional)
• Juice of a quarter of a lime
• Salt and pepper to taste

Toppings

• 2 eggs, fried or poached (See notes for vegan substitution)
• Cherry Tomato Salsa (recipe below)
• 1/2 an avocado
• lime

Cherry Tomato Salsa

• 10 cherry tomatoes, quartered
• 1 small shallot or 1/4 of a small red onion, sliced
• 1 tablespoon finely chopped cilantro
• 1 tablespoon pepita seeds
• 2/3 cup canned corn kernels, drained
• Juice of a quarter of a lime
• Salt to taste

Instructions

1. Combine the oats, water, and stock in a small saucepan and bring to a boil.
2. Simmer the oat mixture for about 15 minutes, stirring occasionally.
3. While the oats cook, fry or poach your eggs.
4. Once the oats are cooked through, remove from the heat and stir in the spices and lime juice.
5. To serve, top the oats with the eggs, salsa, some sliced avocado, extra lime, and enjoy!

Notes

• Soak the onion or shallot slices in some cold water while you prep the rest of the ingredients to remove the bite and make them more breakfast-friendly.
• To make this vegan, replace the eggs with a tofu scramble or add black beans to the salsa.
• You can replace the stock in this recipe with a bouillon cube and some water.
• To elevate this recipe, use fresh garlic (1-2 cloves depending on how garlicky you like it) instead of the garlic powder going into the oats. To avoid the extra bite that would come from this, cook the garlic with the rest of the oat components for 15 minutes, instead of adding it in at the end.
• Toasting the spices prior to adding them into the oat mixture will really bring out the flavors. Something to consider if you have the extra time to spend on this.
• Also for when you might have more time, charring the corn in the salsa makes a huge difference.
• Alternatively, to save time and prep this ahead, you can prep the salsa and the oats in advance (the oats and salsa will both keep in the fridge for around 5 days), and reheat in the morning with a couple of tablespoons of water.
• Hard-boiled eggs can be safely kept in the fridge for up to 7 days, to save even more time in the morning.

Nutrition Facts

Calories

350.07

Fat

17.23

Sat. Fat

3.23

Carbs

37.61

Fiber

7.94

Net carbs

32.83

Sugar

6.92

Protein

15.75

Sodium

261.63

Cholesterol

167.28

https://dahliadei.com/recipes/breakfast-burrito-bowl-steel-cut-oats

Oatmeal, Burrito Bowl, Salsa, Steel-Cut Oats

Breakfast

American, Mexican

Did you make this recipe?

Tag @dahliadei_wellness on instagram and hashtag it # dahliadei