This Asian-Style One-Pot Savory Steel Cut Oats recipe is a great way to incorporate healthy vegetables into your breakfast routine. You can make a big batch and eat it for the next several days. I placed a fried egg on top, but if you are a vegan feel free to omit the egg.
2clovesof garlicpeeled and pressed through a garlic press
1cupsteel cut oats*I used McCann's Irish Steel Cut Oats
2tablespoonblackor white sesame seeds
Heat sesame oil in a large pot with a lid (I used my Dutch oven) over medium heat. Add onions and peppers. Cook until wilted, 7-8 minutes.
Add zucchini, broccoli, and carrots, and cook, stirring frequently, until all vegetables are tender, 12-15 minutes.
Add garlic, mushrooms, and ginger. Cook for 2 more minutes.
Stir in the steel cut oats. Stirring constantly, toast them with all the vegetables, 3-4 minutes.
Stir in the sesame seeds, vegetable broth, soy sauce, miso paste, and Sriracha sauce (if using). Close it with the lid and cook for 15 minutes.
Stir in the edamame beans and cook for 5 more minutes.
Serve with chopped green onions, a fried egg (if using), and black sesame seeds on top.
Note: I have tried this recipe with Quaker's 3-min cook steel cut oats. It took less time to cook with them. However, I didn't like it as much as I liked the version I made with the Irish Steel Cut oats.