Just like the post on my go-to bread-spread, this isn’t actually a recipe, it’s more just something I do to make breakfast quickly and more interestingly. Bonus? It goes through leftovers faster, and it means that you’ll have the most interesting savory oats on the block to boot. So rather than rely on a recipe, rely on the soup you have hanging around in the fridge! Here’s the basic idea:
Yield: 1 large-sized breakfast serving (excellent if it’s your biggest meal of the day)
What you need:
- 2 cups of leftover soup. something good. preferably home-made; both cream-style soups and clear broth soups will work, each making for a different texture. The featured image of this post shows savory oats made with a creamy basil-cauli-leek soup (dairy free); while the image at the post’s conclusion shows a porridge made from a rosemary-mushroom brothy soup.
- 1/4 cup + 2 tablespoons old-fashioned rolled oats (no quick cook here)
- crumbled crackers, roasted vegetables, avocado or toasted nuts for garnish (optional)
What you do:
- Mix the oats and soup in a saucepan. Set the saucepan, covered, over low heat (2 is good for my stove).
- Go do yoga, read or surf the net for 20 minutes or so.
- Uncover the oats and soup and mix. It should be thickened and bubbly. If it isn’t cooked enough yet, then crank up the heat a bit, cover again, and stay close by because it won’t be long before it’s done.
- When done to taste, transfer to a mega-bowl and sprinkle desired garnish over top.