My bff texted me a picture the other day. It said, “Introducing savory oatmeal!” and it was a photo of oatmeal with ham and cheese mixed in. She gushed over the flavor and as someone who much prefers savory over sweet, I found none of this surprising.
Truthfully, I’d never heard of savory oatmeal prior to her text (please tell me I’m not living under a rock)…but I mean, why not? We have savory everything else. Cheesy grits? Please and thank you! Topped with shrimp, now we’re in business!
The only way I’ve ever prepared steel cut oats on a semi-regular basis is in the crock pot. I’m a big fan of the texture and how insanely easy it is to throw in 1 cup of dry oats to 4 cups of liquid and to let it cook on low all night. The next morning, voila!
My personal favorite oatmeal combination is a pinch of brown sugar, fresh blueberries, unsweetened coconut, and walnuts. It’s my go-to and my toddler loves it, too. I make this same combination with steel cut oats (adding in the blueberries and walnuts in the morning). My preference is also to cook oats with unsweetened almond milk vs water – it adds so much flavor with very few additional calories or carbohydrates.
When I was busy Pinterest-ing (a verb, indeed!) one weekend, I was searching for recipes using steel cut oats and ran across several recipes for blender pancakes. What brilliance! All of these super-charged blenders of today have to be good for something other than smoothies, protein shakes, and green monsters, right? Indeed.
This blender pancake recipe used everything I regularly stock…and were ready in minutes. AND without dirtying a ton of dishes – perhaps the best part. Without any added sugar and naturally gluten-free (check your oats to be sure, however!), these doubled as breakfast and dinner on several occasions. I’m anxious to try out new combinations, swapping the apple for any fruit of preference. Right now, I’ve got a lot mangoes hanging around because they were 2 for $1 (jackpot!). Enjoy!
- 2½ cups unsweetened almond
- 2 cups uncooked steel cut oats
- 1 apple, quartered and core removed
- 2 eggs
- ½ tsp salt
- 2 Tbsp coconut oil
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1 pinch nutmeg
- 1 Tbsp baking powder
- In a blender, combine the almond milk, oats, and apple; blend for 3 minutes on high.
- Add the eggs, salt, coconut oil, vanilla, cinnamon, and nutmeg. Pulse for 20 seconds. Add baking powder and pulse just a few times.
- Scoop ¼ cup of batter onto a hot nonstick griddle or skillet. Cook 2-4 minutes or until bubbles appear over the surface of the pancake; flip and cook an additional 1-2 minutes. Repeat with remaining batter and serve hot.