In the kitchen: Savory Oatmeal

Steel Cut oats have always been up there on my most versatile food list but for some reason, other than stuffing them in haggis, I never thought of making them in a savory fashion. I've put brown sugar, honey, milk, honey butter, preserves, and dried fruit all over oatmeal but lately, the craving for something a little more savory has reared it's head in the morning.

I did some research and one person had mentioned thinking of oatmeal more like risotto when you're looking to buck the sweet trend. So, that's what I did.

Here's the simple and quick recipe I came up with:

What you'll need:

Steel  Cut Oats
1 tsp. extra virgin olive oil
1 pinch of kosher salt
1 tsp. fresh grated Parmesan Reggiano

The plan:

• Make your oats as directed. Most make more than one serving but I always do 1/4 cups oats to 3/4 cups water for a single serving. 
• One your oats are done, transfer to a small bowl
• Add salt, Parmesan, and olive oil
• Enjoy!