The Dish
Savory oatmeal dishes are gaining a lot of popularity lately. Often, oats tend to be a sweet treat, either as a breakfast option or as an ingredient in desserts. But, oats serve just as well in savory applications, just as tasty as any other grain. Oats are an excellent source of fiber, boosting not just the meal’s nutritional composition but also boosting our energy levels. This recipe simmers oats with broth, infusing them with oodles of umami. A touch of parmesan also perks up those umami notes as well as enhancing the overall flavor. A dense selection of roasted veggies — red bell peppers, green bell peppers, yellow squash, and zucchini — are a delightful addition to this oat bowl as well as the hard boiled eggs and egg whites.
Prepping Ahead/Time-Saving Tips
All aspects of this recipe can be made ahead of time. The oats can be cooked, chilled, and reheated either in the microwave or stovetop (we recommend, if reheating, adding a little extra broth to keep the oatmeal from getting too clumpy). The roasted veggies can also be made in advance, cooked, chilled, and either kept cool or warmed. For whole eggs, on average, 1 egg equals 2oz or roughly 50g, averaging about 1 egg per person for this recipe. Egg whites average 1oz or roughly 30g, averaging about 1 egg white per person for this recipe.