Savory Steel Cut Oats With Shitake, Kale & Walnuts
Bored with the usual bowl of oatmeal for breakfast? The Chalkboard is mixing things up a little with a savory version of the old breakfast staple and we love it!
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Cooking tools:
- Saucepan
- Skillet
- Stove
- Kitchen measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Mixing bowl
- Spoon
- Kitchen scale
Ingredients
- 1 cup steel cut oats
- 4 cups water (use 3 ¾ cups if oats were soaked overnight and drained)
- Pinch of sea salt
- 2 Tbsp unrefined, cold-pressed extra virgin olive oil
- 3 cloves garlic, thinly sliced
- Pinch of crushed red pepper flakes
- 1 big bunch kale, stripped and chopped coarsely
- ½ pound shiitake mushrooms
- Sea salt
- freshly ground black pepper
- 1/3 cup chopped walnuts (or another nut or seed, toasted or raw)
- Gomasio for sprinkling on top
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