I just posted a steel cut oatmeal recipe last week (with a delicious berry compote!) but this one is totally different. In fact, I may go so far as to say you won’t even recognize it as oatmeal at all, which in this case is a great thing. I think of oatmeal as the ultimate blank canvas for both sweet or savory dishes. I’m a big fan of savory in general and started experimenting with savory porridges last year with success. I was recently reminded of my love of savory porridge after a recent trip to Oatmeals in NYC with Quaker, to celebrate the start of #Oatober. The selection of oatmeals – and the topping bar – is pretty incredible!
This oatmeal is really a congee. Congee is a healing meal typically made with rice and is often enjoyed for breakfast or when you’re under the weather. It’s a major comfort food and super easy to digest. Because it’s so savory and can be made with tons of variations – you can top it with just about everything – leftovers make an easy lunch or dinner too. I love to make it with a cup of bone broth for an extra healing, mineral rich breakfast, and top it with savory add-ins like farmer’s market kimchi, crunchy radish, microgreens, and a sprinkling of furikake. A soft-boiled egg melts perfectly into the bowl.
I love how versatile my oats are for outfitting me for breakfast. There are endless ways to use oats and not just for breakfast and porridges! Quaker is showcasing a different recipe on their site every day for #Oatober so stop on by to get inspired!