I recently had group of darling friends over for brunch and mimosas. I decided to experiment on them with savory oatmeal. Unanimously they were skeptical. But luckily I have awesome friends and they gave it a try. The smell of bacon wafting through the house definitely didn’t hurt.
I am thrilled to report that it was a huge hit. There is something so satisfying about this recipe. I chose two kinds of cheese, a really creamy Gouda and a Sharp Gouda, mostly because both tasted so good at the store, I couldn’t pick between the two. Definitely hit the cheese counter for this recipe.
Add bouillon paste to warm water and stir until dissolved. Add steel cut oats and water to rice cooker, set to \"brown rice\" and let it do its magic. For this large of batch it took approximatley 40 minutes. Be sure to check your rice cooker for specific directions on cooking oatmeal.
Chop bacon into small pieces and cook until crisp.
Place on paper towel and set aside.
Remove grease from pan. Then add 1 Tablespoon of the butter and garlic to pan cook on medium high heat for 1 minute then add mushrooms, rosemary, and thyme. Sauté mushrooms for 4-5 minutes or until tender remove from heat and set aside. Grate cheese.
Once rice cooker is finished, add remaining butter, grated cheese, and the mushrooms stir until combined.
Place a heaping mound of Oatmeal in dish, top Oatmeal with a drizzle of olive oil, a crack of salt and pepper to taste, and sprinkle bacon crumbles on top.
My love of Oatmeal began back in 2008 when I watched Alton Browns episode on Oatmeal. I immediately started making oatmeal in the crock-pot. I loved how easy it was to wake up to those warm, cozy oats. I noticed that very few people shared my wild enthusiasm for oatmeal but after many sleepless nights contemplating this tragedy, I concluded that its boring image needed to change. The days of Ooey-gooey oatmeal drowned in milk, with predictable toppings, is over starting now.
Maybe itst the wanna-be-foodie in me, but oatmeal is meant to be bathed in Olive oil, a crack of pepper, shreds of sharp cheese and perfectly steamed vegetables. Its meant to swim in luscious coconut milk, with fresh pineapple chunks, and shaved coconut. I could go on and on..and I promise I will.
I have tried numerous cooking methods but a couple years ago my friend Heidi introduced me to my favorite method, the rice cooker.
It is really fast and I love the texture, Its more like rice than a porridge.
I usually turn the rice cooker on when I first wake up and then come back to it when I’m finished getting ready for the day.
I use a 2 to 1 ratio of water and steel cut oats. You can sub the water for just about any liquid. My favorite substitutions are chicken stock and coconut milk.