Savory Winter Oatmeal
time 20 min | serves 1
By Addie Royce | Photos by Caroline Royce
Turning the traditional oatmeal breakfast ever so slightly on its head invites a larger realm of accoutrements to everyone’s favorite hot cereal. The combination of flavors here really works as a breakfast, lunch, or dinner and could be easily be enjoyed in any season with any combination of ingredients, but I really enjoy the charm of a warm savory bowl of oats in the dead of winter with the bright addition of cranberry and the irresistible crunch of the charred kale.
1/2 cup steel cut oats
1 1/2 cup water (or low sodium chicken stock for added flavor)
For charred kale:
1/2 cups lacinato kale, shredded
1/2 cup chanterelle mushrooms, roughly chopped
1 teaspoon olive oil
1/4 cup stewed cranberries
Aged cheddar, crumbled
Cook oatmeal according to package instructions using water or chicken stock.
While the oatmeal is cooking:
In a small sauce pan over medium heat, quickly stew fresh cranberries in just enough water to cover the bottom of the pan. Take off heat and set aside once the berries begin to pop and soften.
In a dry sauté pan, heat shredded kale until crispy, using tongs to char evenly, about 3-4 minutes. Once kale is finished, dress a drizzle of olive oil, a splash of lemon juice, chili flake and salt. Set aside.
Sauté mushrooms in 1 teaspoon olive oil, salt and pepper until tender. Set aside.
Spoon cooked oatmeal into a large shallow bowl and top with charred kale, sauteed mushrooms, and stewed cranberries. Add a fried egg, and generously crumble a chunk of good aged cheddar.