Savoury Steel-Cut Oats with Ramps, Parmesan and Tamari
Jump start the day with a healthy bowl of comfort food that satiates all your salty cravings. Adapted from Seven Spoons by Tara O'Brady.
Course Breakfast & Brunch
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
Author Aimee - adapted from Seven Spoons by Tara O'Brady
2teaspoonsbutteror olive oil
2cupsfresh baby spinach leavesor to taste
3Tablespoonsfreshly grated Parmesan cheese
1-2teaspoonsTamari soy sauceor to taste
Freshly cracked black pepper
4-6fresh ramp greens and stemsroughly chopped
To make the oatmeal, in a heavy saucepan, melt the butter over medium heat. Add the oats and stir them around in the butter until they smell a bit nutty, 3 minutes or so. Carefully pour in the water (it will steam vehemently) and bring to a boil, stirring all the while.
When the oats start to bubble heavily at the edge, about 15 minutes or so, sprinkle in the salt. Keep stirring for 5 to 7 minutes more, until the oats are distinct but creamy and tender. (At this point you can serve up any plain oats for young eaters, because the savoury ingredients are going in next.)
Toss in the baby spinach and stir until it is wilted. Sprinkle in 2 tablespoons of Parmesan cheese and mix well.
Divide the oats among bowls. Top with a handful of ramps, fresh cracked pepper and a drizzle of Tamari. Finish with the remaining cheese and enjoy at once.
This recipe yields enough oats for four small bowls, and the savoury ingredients are all added at the end. My boys and maple syrup are inseparable, so I scoop out their plain portion first, and then doctor the rest up for Danny and I. If you're cooking for two or few, make a full recipe of oats, only set aside half at the end of Step 2. Keep them refrigerated for up to 4 days and reheat in a pot with a splash more water.