Author Notes
An easy and versitile bowl that can be used with any grain and veggie combo for a hearty, long-lasting breakfast. —Gather with Grana
Ingredients
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1 1/2 cups
water
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1/2 cup
milk of choice
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1/2 cup
steel cut oats
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1/2 teaspoon
salt (divided)
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1 tablespoon
butter or coconut oil
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1 teaspoon
olive oil
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1 teaspoon
balsamic vinegar
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1 sprig
rosemary, finely chopped
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1/4 cup
loosely packed arugula
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1/4 cup
sautéed carrots
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1
soft boiled egg (6 min boil)
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1 handful
grated Grana Padano cheese (use a vegetable peeler for thin shavings)
Directions
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In small to medium saucepan, combine the water and milk and bring to a simmer over medium-high heat.
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Stir in oats and reduce heat to medium low, simmering gently for about 20 minutes, stirring occasionally, until the mixture is very thick.
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Meanwhile, gently toss arugula, olive oil, balsamic and rosemary; sauté carrots until golden brown; boil egg for 6 mins and add to ice bath. Set arugula, carrots and egg aside.
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When oats are thick, stir in salt and butter/coconut oil. Continue to simmer the mixture, stirring occasionally until almost all of the liquid is absorbed and oatmeal is creamy and smooth.
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Remove from heat and let rest for 5 minutes.
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Stir in arugula and carrots.
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Remove egg from shell and cut in half. Add to bowl.
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Top with salt, pepper and Grana Padano.
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Enjoy!
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