walnuts Archives - Pamela Salzman

Savory Oats with Kale, Mushrooms and Walnuts Recipe + other ideas for savory oats

I teach a breakfast cooking class once a year and in this past one, savory steel cut oats were on the menu. That’s right, savory oats, as opposed to the standard oatmeal with sweet toppings like bananas and brown sugar or raisins and peanut butter. There were quite a few raised eyebrows and comments like “I’m not so sure about this” or “I trust you, but this doesn’t sound good.” Needless to say, the risky recipe that month was also the surprise hit. No one could believe how much they enjoyed a savory version of oatmeal.

I’ll be the first to admit that I have a sweet tooth which needs no more encouragement than it already gets. Starting my day on a savory note often helps to keep sweet cravings at bay, at least until late afternoon. If an egg and veggie scramble or avocado and tomato toast is acceptable for breakfast, why not oatmeal with vegetables? Oats are so bland, the perfect backdrop for almost anything. In fact, I like to think of oats like pasta or risotto or polenta — infinitely versatile. One of my students thought she could easily serve her family these savory oats for Sunday dinner. Why not?

This post is more about encouraging skeptics to try this, than providing a specific recipe. Because once you are open-minded about eating oatmeal with veggies, you’ll see that you don’t really need a recipe. But, I would like to point out that I always try to incorporate high quality fat and protein in my breakfasts so I will have staying power until lunchtime. Protein can be anything from an egg to nuts and seeds to dairy, like cheese, yogurt or milk. Good fats are in eggs, nut and seeds, avocado, olive oil, ghee or organic butter. I’m a texture gal, and since oatmeal is creamy, I do like to add something with crunch, like nuts. But that’s my personal choice. I do think oats can accommodate bold flavors in the flavor department, so don’t be shy with garlic, crushed red pepper or ginger, for example.

Let me come clean. Even though I am crazy about savory oats, my kids prefer sweet. But the beauty of making a pot of oatmeal, whether it’s rolled oats or steel cut, is that you don’t have to commit to sweet or savory. I leave the pot on the stove and everyone does his or her own thing. I will do a quick sauté of veggies for myself and anyone else who wants them. If I have no takers, they know where to find the bananas and pecans.

I took images of my favorite combo, which is sautéed kale and mushrooms plus gomasio and chopped walnuts. But I have done many iterations of veggies on oatmeal and I’ve listed a few at the bottom of the recipe. If it looks like I won’t be eating lunch until late and I won’t have time to take a snack break in the morning, I will add a drizzle of olive oil. In my June class, I sautéed lots of garlic, crushed red pepper, cherry tomatoes, shredded zucchini and basil in olive oil and served it over the oats with grated Pecorino on the side. It was absolutely delicious.

What do you have in the fridge from last night? Roasted cauliflower? Reheat it and put it over oats with sautéed garlic and shallots, toasted pine nuts and raisins. In fact, you don’t have to use oats! You can use your favorite warm porridge, like this gluten-free blend I sometimes make. You know I probably shouldn’t play this game, because I’ll be here all day coming up with great possibilities for oats. I would love to hear from you though. Are savory oats a thing for you yet? Any combinations you’d like to share?

Savory Oats with Kale, Mushrooms and Walnuts

Pamela

5 from 2 votes

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Servings

Ingredients

1 cup steel cut oats
4 cups water use 3 ¾ cups if oats were soaked overnight and drained
pinch of sea salt
2 Tablespoons unrefined cold-pressed extra virgin olive oil
3 cloves garlic thinly sliced
pinch of crushed red pepper flakes
1 big bunch kale stripped and chopped coarsely
½ pound shiitake mushrooms wiped clean with a damp paper towel and sliced
sea salt and freshly ground black pepper
1/3 cup chopped walnuts or another nut or seed, toasted or raw
gomasio for sprinkling on top

Instructions

Place the oats, water and sea salt in a medium saucepan and bring to a boil over high heat. Lower heat and simmer oats uncovered until oats are tender, about 40 minutes. (Soaked oats only take 30 minutes.)
In a large skillet, warm olive oil over medium heat. Add garlic and a pinch of crushed red pepper. Saute until fragrant, about 1 minute.
Add vegetables, a pinch of salt and freshly ground black pepper, and sauté until tender, about 6-8 minutes.
Portion the oats into 4 bowls and top with the vegetable mixture. Add an extra drizzle of olive oil or a different oil like flax, hemp or avocado. Top with walnuts and sprinkle with gomasio.

Notes

Other options I love:
Sauteed cabbage and scallions, sesame oil, shoyu, gomasio or sesame seeds and a poached egg
Shredded zucchini or sautéed asparagus, goat cheese and toasted, salted pistachios
Burst cherry tomatoes, garlic, crushed red pepper, basil and grated Pecorino or Parmesan
Dried chilies, coconut milk, dried unsweetened coconut, toasted cashews, scallions and shoyu

Tried this recipe?Let us know how it was!

Grain-free Cinnamon Apple Cake Recipe

One of the first desserts I made my boyfriend-now-husband was the Chunky Apple Walnut Cake from The Silver Palate Cookbook. Do you remember that book? Even though it’s from 1982, I still have it on the shelf in my kitchen with more current titles. It was probably the second cookbook I ever bought and still one of my all-time favorites. That Chicken Marbella is legendary!

But I might have won my husband’s heart with that apple walnut cake. It was dense, sweet and chock full of apples and walnut pieces. I actually healthified it many years ago with whole wheat flour, coconut oil and sucanat, with delicious, but still decadent results. But lately I’ve been trying to limit the gluten and indulge in it when it counts (e.g. crusty bread, pizza). After the wildly successful grain-free chocolate zucchini cake (if you haven’t made that, you must!), I decided to do a twist on that and make a cinnamon apple version.

This apple cake is very different from the Silver Palate one, but my husband has also come around to a lighter, more healthful way of eating, especially since we hit 40. When he and the kids went crazy for this grain-free cake, I knew I had to teach it in my classes. It was a big hit there, too.

When September rolls around, it’s not only back to school, but apple season and the Jewish new year, too. This was the perfect week to post this recipe since this Sunday is the first night of Rosh Hashana. Even if you don’t celebrate the Jewish holidays this cake is a delicious treat in a lunch box or after dinner with a dusting of powdered sugar to make it look a little fancier. My husband loves pieces of walnuts or pecans in here, but my son preferred a version I tested with raisins. Either way, this is a more wholesome, clean cake than most out there and who can resist tender chunks of apple enveloped in a sweet and cinnamon-y cake? And you won’t know this is flour-free or grain-free. It tastes as good as “normal” cake no matter how you slice it.

It freezes beautifully and I found out that it even tastes great frozen after I tried to tuck some away so that I wouldn’t be tempted to eat it. Can someone please explain “self control” to me? Who eats frozen cake??? I am planning on making at least one of these for my Rosh Hashana luncheon next Monday and I know I won’t have to worry about leftovers.