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Home » Bob's Red Mill » Savory Oatmeal Breakfast Bowls with Smoky Garlic Greens and Chipotle-Honey Vinaigrette

Savory Oatmeal Breakfast Bowls with Smoky Garlic Greens and Chipotle-Honey Vinaigrette

January 18, 2016 by Faith 14 Comments

Savory Oatmeal Breakfast Bowls with Smoky Garlic Greens and Chipotle-Honey Vinaigrette is a delicious way to get in a serving of whole grains and vegetables early in the day!

Savory Oatmeal Breakfast Bowls with Smoky Garlic Greens and Chipotle-Honey Vinaigrette 1

I’m really not fussy about my oats. I’ll take them just about any way I can get them: savory or sweet, whipped, steel-cut, made into granola, baked into muffins, and of course in cookie form. But one day I stumbled on a way of making oats that was a bit of a revelation for me.

Savory Oatmeal Breakfast Bowls with Smoky Garlic Greens and Chipotle-Honey Vinaigrette 2

One random chilly winter morning, I put a little saucepan of oats on the stovetop for breakfast and completely forgot to stir. I returned to the pot five or so minutes later (important: kids, never leave a pot unattended on the stovetop!). Expecting the normal consistency of oatmeal (creamy/mushy), I was surprised to see that I had somehow ended up with flaky oats that were chewy, more similar in texture to fluffed rice or al dente pasta than oatmeal porridge! It was a revelation.

Cooked Oats

After that happy accident I was determined to make al dente oats again.

I share my method for chewy al dente oats in this recipe; it is super easy and completely foolproof, yielding perfectly flaky oats every time. It’s basically cooking the oats the same way you’d cook pasta, but for much less time! You can dress these oats up any way you like; add a splash of milk, a pat of butter, and a sprinkle of brown sugar for a classic breakfast, or make them into a savory side dish instead of rice or pasta with the addition of roasted vegetables and any spices you fancy. Any way you serve them, this cooking method will revolutionize the way you eat oats.

Savory Oatmeal Breakfast Bowls with Smoky Garlic Greens and Chipotle-Honey Vinaigrette 3

Here I served my flaky oats as a savory breakfast bowl featuring egg, turkey bacon, and greens (because there’s no better feeling than getting some green veggies into your diet early on in the day!). Using chipotle chili powder in the greens and in a quick little Chipotle-Honey Vinaigrette adds dimension and pulls the flavors together. (But if chipotle isn’t your thing, smoked paprika instead is also delicious here.)

Bob's Red Mill Old Fashioned Rolled Oats

I used Bob’s Red Mill Old Fashioned Rolled Oats in this recipe, which yielded the perfectly chewy texture I was looking for. I’ve talked about Bob’s Red Mill products on my blog before (and I’ve even given you a closer look at Bob), and it’s because I’ve consistently found their products to be of the highest quality (you can read about their commitment to quality here) and when you’re cooking for loved ones, that’s huge. I couldn’t be happier to announce that this year I’m partnering as a brand ambassador with Bob’s Red Mill, so I’ll be showcasing a few of their various products in recipes throughout the year.

Back to this recipe though. I want to mention that this meal doesn’t stop at breakfast; if you’re a fan of breakfast for dinner (and who isn’t?!), this is perfect.

Have you tried savory oats?

Savory Oatmeal Breakfast Bowls with Smoky Garlic Greens and Chipotle-Honey Vinaigrette 4

Print
Savory Oatmeal Breakfast Bowls with Smoky Garlic Greens and Chipotle-Honey Vinaigrette
Prep time:  20 mins
Cook time:  20 mins
Total time:  40 mins
Yield: 4 servings
 
Savory Oatmeal Breakfast Bowls with Smoky Garlic Greens and Chipotle-Honey Vinaigrette is a delicious way to get in a serving of whole grains and vegetables early in the day!
Ingredients
Chipotle-Honey Vinaigrette:
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons organic raw, unfiltered apple cider vinegar
  • 1 tablespoon raw, local honey
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon chipotle chili powder (or more to taste)
  • ⅛ teaspoon each salt and black pepper
Savory Oatmeal Breakfast Bowls with Smoky Garlic Greens:
  • 2 cups (200 g) Bob’s Red Mill Old Fashioned Rolled Oats
  • 2 tablespoons avocado oil or light olive oil
  • 10 to 12 cups (300 to 360 g) chopped greens, such as collard, beet, or chard
  • 6 to 8 tablespoons low-sodium chicken or vegetable stock (or water)
  • 3 medium cloves garlic, minced
  • ¼ teaspoon each salt, black pepper, chipotle chili powder, and cumin
  • ½ red bell pepper, thinly sliced
  • 1 avocado, quartered
  • 4 eggs, cooked any way you like
  • 8 slices turkey bacon, cooked
Instructions
  1. Whisk together all ingredients for the vinaigrette and set aside.
  2. For the oats, fill a medium-sized saucepan ¾ full with water and bring to a rolling boil; salt the water, add the oats, and boil 1 minute and 30 seconds. Turn off the heat, cover the saucepan, and let the oats sit in the hot water until al dente, about 3 minutes. Drain well and set aside.
  3. Meanwhile, for the greens, heat a large, deep-sided skillet over medium to medium-high heat. Add the oil, greens, and stock or water; cover the skillet and cook until the greens are wilted and the liquid is evaporated, about 4 to 6 minutes, stirring occasionally. Add the garlic, salt, black pepper, paprika, and cumin, and cook 1 minute more, stirring constantly.
  4. To serve, divide the oats between 4 bowls. Top each with ¼ of the greens, ¼ of the red bell pepper, ¼ of the avocado, 1 egg, and 2 slices turkey bacon.
  5. Serve the bowls immediately along with the vinaigrette for drizzling on top.
Notes
To Make the Oats Ahead: Cook the oats as directed above; stir in a little neutral-flavored oil (such as avocado oil) and refrigerate up to 3 days. Before serving, reheat the oats in the microwave or for 30 seconds in boiling water.
3.3.3070

Disclosure: I’m thrilled to partner with Bob’s Red Mill as a brand ambassador. I received the Bob’s Red Mill product that I used in this recipe for free, and I also received compensation for this post. I am happy for the opportunity to share brands that I believe in with my readers, and I hope you enjoy my recipe. As always, opinions stated are my own.

Filed Under: Bob's Red Mill, Recipes Tagged: Bob's Red Mill, Breakfast, Breakfast Bowl, Breakfast for Dinner, Greens Sauteed with Garlic, Homemade Chipotle-Honey Vinaigrette, How to make al dente oats, How to make chewy instead of mushy oats, Oatmeal, Old Fashioned Rolled Oats, Recipes, Savory Oatmeal, Vegetables for Breakfast

Comments

  1. Marissa says

    January 21, 2016 at 7:16 pm

    Savory oatmeal is absolutely genius. You have my mouth watering with these gorgeous bowls, Faith. And I’d say they are lunch or dinner bowls too!

    Reply
  2. Susan | LunaCafe says

    January 18, 2016 at 11:53 pm

    Wow. a completely new way with oats! This is fantastic. Can’t wait to try your technique. :-)

    Reply
  3. Nutmeg Nanny says

    January 18, 2016 at 11:32 pm

    I LOVE savory oats. I’m not sure why people think they should only be sweet but savory is the best way IMO :)

    Reply
  4. Healing Tomato says

    January 18, 2016 at 10:19 pm

    The best recipes come about because of an “accident”. Your recipe for Al-dente oats is so creative. It looks so delicious and hearty. Nice way to start a rainy morning.

    Reply
  5. Patricia @ Grab a Plate says

    January 18, 2016 at 9:44 pm

    I love everything about this dish, especially the chipotle honey vinaigrette! What a fabulous recipe – also love the idea of a savory oatmeal dish!

    Reply
  6. Kiano | Culinary Inspiration says

    January 18, 2016 at 8:17 pm

    Love this idea of a savory oatmeal breakfast bowl. Sounds like a nice change from my usual Apple & Cinnamon

    Reply
  7. Lucy says

    January 18, 2016 at 6:59 pm

    I have been wanting to try savory oatmeal. This recipe looks perfect! Pinned to make really soon.

    Reply
  8. Lisa says

    January 18, 2016 at 6:34 pm

    Yes, I love savory oats! I thought I was the only only one who had my oatmeal with olive oil and salt. I love all the flavor combinations in your breakfast bowl. I would love it for breakfast, lunch or dinner!

    Reply
  9. Liz - Inspired by the Seasons says

    January 18, 2016 at 10:53 am

    Love this cooking method – genius!

    Reply
  10. Katrina says

    January 18, 2016 at 10:50 am

    Mmm gotta love those greens + grains with an egg! This looks so satisfying!

    Reply
  11. Sara says

    January 18, 2016 at 10:23 am

    I LOVE savory oatmeal and so few people do it – yours pretty much looks like the ultimate breakfast bowl!

    Reply
  12. Rosa says

    January 18, 2016 at 6:03 am

    A great combination and idea. This breakfast dish is awesome.

    Cheers,

    Rosa

    Reply

Trackbacks

  1. 20 Healthy Grain Bowl Recipes - The Lemon Bowl® says:
    May 14, 2019 at 4:51 pm

    […] Savory Oatmeal Breakfast Bowls with Smoky Garlic Greens and Honey-Chipotle Vinaigrette by An Edible Mosaic […]

    Reply
  2. 20 Healthy Sweet and Savory Grain Bowl Recipes - The Lemon Bowl says:
    May 31, 2016 at 4:30 am

    […] Savory Oatmeal Breakfast Bowls with Smoky Garlic Greens and Honey-Chipotle Vinaigrette by An Edible Mosaic […]

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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I shipped cookies to my family members this year b I shipped cookies to my family members this year because I’m not heading home for the holidays, and when I was thinking about what to bake I knew I wanted a few new things on the lineup! I’ve been wanting to come up with a recipe for Eggnog Cookies for a while and I’m pretty proud of these. 🥰 I couldn't wait to share the recipe with you! These are like sugar cookies, soft and chewy inside and slightly crispy outside, but with a festive eggnoggy twist. 💫 And bonus, they take just over half an hour to whip up. Recipe is up on @anediblemosaic --> https://www.anediblemosaic.com/eggnog-cookies/

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Cranberry Cake, coming soon! 🥰❄️❤️ #fee Cranberry Cake, coming soon! 🥰❄️❤️ #feelingfestive #cranberryseason #foodstyling #foodphotography #merryandbright
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