I used to be the kind of person who could have something sweet for breakfast, lunch, and dinner. There were often jokes made about how eating sweet things are what made me so sweet. Ok, ok, sometimes I still make super
terrible hilarious jokes like that. Like sometimes I sit on an exercise ball at work and make lots of references to “being on the ball today” to my customers, then laugh at my own inside joke.
Somewhere between teenage-hood and now (one may notice how I still deny calling myself an adult..) I developed a deep appreciation for the wonderfulness of savory food. It might be partially because I just never noticed before what I was eating. You know, before culinary school filled my mind with things like “mouthfeel” and “crunch factor” (both of those are things that I literally got tested on). But now that I do notice what I am eating (and my head is filled with all things holistic nutrition), and I try to make everything I eat a conscious, mindful experience, I notice what I want and what I enjoy. Lately, that means much more savory.
Breakfast specifically used to be a time when 95% of the time I had something sweet. BNS (before nutrition school) was pastries or pop tarts. ANS (after nutrition school) it was smoothies, an apple with almond butter, or oatmeal. Once in a while I would want something savory, but lately I have been wanting it a lot more.
One day I made oatmeal and just put a little drizzle of olive oil on it with some salt and pepper. It was heavenly. I got onto a savory oatmeal kick and decided to make it for dinner. We had a whole bunch of roma tomatoes because they are one of those things that when I have no idea what I am going to cook but I am shopping I always buy. Roasting them is my favorite. It also brings out that incredible savory thing in them that is my jam right now. (I am also noticing how much I am using the word savory and its starting to feel weird…). I also have been keeping a few beautiful basil plants alive on a sunny counter spot in our kitchen so I couldn’t resist going with the tomato+basil+olive oil combo. I love this dish so much that I am super glad that it can be a breakfast, lunch, or dinner because I could eat it for all 3!!
Health highlight of oats: Oats are packed with fiber and antioxidants, and can help reduce your cholesterol (from all that soluble fiber). Oats have also been shown to help reduce your risk of type 2 diabetes, and help stabilize blood sugar. They have been shown to protect your heart, and contain a lot of great vitamins and minerals. Oats are a great source of manganese which serves several important functions in your body including protection from free radical damage.
- 1½ cups Steel Cut Oats
- 3 cups Water
- 6 Roma Tomatoes (sliced)
- 2 tablespoons Extra Virgin Olive Oil (plus additional for drizzling if desired)
- ¼ cup Fresh Basil (roughly chopped)
- ⅛ teaspoon Garlic Powder
- Salt and pepper (to taste)
- Preheat the oven to 425 degrees
- In a large pot add the oats and water on high heat
- Once the mixture comes to a boil, reduce the heat to low and place a lid on the pot
- Set a timer for 25 minutes
- On a cookie sheet lay out the slices of tomatoes
- Drizzle with the olive oil and place in the oven
- Roast for about 25 minutes or until the tomatoes begin to brown
- When the timer for the oats goes off stir well and test the oats for texture (if you like them a little softer continue to cook)
- When the tomatoes come out of the oven, carefully add them to the pot with the oatmeal
- Stir the mixture well, the tomatoes will break up and look a bit like tomato sauce in the oatmeal
- Stir in the basil, garlic, and salt and pepper (taste and add additional salt/pepper as needed)
- Dish up with a little drizzle of olive oil on the top and enjoy!!