Savory Steel Cut Oatmeal

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"This is tweaked a bit from a recipe originally found in a slideshow at Shape Magazine's website. Theirs didn't specify steel cut oats, but I have been trying to use them lately. It makes a nice change for a side dish, and helps fill that gap left when you cut out starchy side dishes. Once I wrapped my head around the fact that oatmeal doesn't have to be sweet and for breakfast, it opened up a whole new world for me."

Original recipe yields 4 servings


  • Serving Size: 1 (201.9 g)
  • Calories 119.3
  • Total Fat - 3.8 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 2 mg
  • Sodium - 110.1 mg
  • Total Carbohydrate - 17 g
  • Dietary Fiber - 3 g
  • Sugars - 2 g
  • Protein - 5.2 g
  • Calcium - 54.5 mg
  • Iron - 1.1 mg
  • Vitamin C - 2.2 mg
  • Thiamin - 0.2 mg

Step 1

Bring water to a boil; add oats and salt and simmer over medium-high heat, stirring occasionally, for 5 minutes.

Step 2

Reduce heat to medium-low, cover and continue simmering, stirring occasionally, 25 minutes. Remove from heat.

Step 3

Meanwhile, heat oil in a nonstick skillet over medium heat.

Step 4

Add onion and mushrooms and saute until onions are translucent, about 5 minutes.

Step 5

When oatmeal is done, blend it into the vegetables in the pan and continue cooking, stirring frequently, 5 minutes.

Step 6

Remove from heat and stir in Parmesan and pepper, mixing until cheese is completely melted.

Tips & Variations

No special items needed.