What better way to get in oats multiple times a day then topping them with some savoury deliciousness… I see them as an alternative to a creamy risotto base. Gluten free, high in fibre, protein and carbi-licious!
My new jam…savoury oats! Really just an excuse to eat oats multiple times a day. I just find them so satisfying, comforting, warming…a delicious! It’s another one of those things I didn’t realise how much I missed until I reintroduced them.
I was of course a little apprehensive considering in the past I would have suffered from stomach spasms immediately upon eating a bowl of oatmeal. I wholeheartedly believe having stuck to a semi ketogenic diet for the past year and half really helped my digestive system.
In terms of reintroducing carbohydrates overall I initially felt super sleepy, bloated and just quite sluggish. I persevered and held back a little bit. What has helped in the last few weeks has been to remain consistent. Keeping my carb intake constant on my training days as well as downing 1-2 tbsp of raw apple cider vinegar before high carb meals. Amanda in Recalibrated Bodies recommended I refrain from diluting it in my pints of water in the hope that it would improve digestion and my insulin sensitivity. It’s only been a week but I definitely feel the benefit and sorry if TMI but everything has been moving nice and steadily!
So back to these oats… the possiblities are endless and really it’s just down to your own personal preference. Of the two bowls the pesto, butternut squash and activated almond topped option was by far my favourite of the two. A nice bit of crunch, heaps of flavour and all round incredibly moreish.
I have plans to switch up the oat base itself this week so fingers crossed it’s a success! This creamy tomato risotto…watch this space.
I’ve also been back on a pumpkin oat kick…these are my go to before bed. I managed to find/randomnly stumbled upon two lone cans of pumpkin puree while out on the road last week and snatched them up!
What’s your favourite way to switch up your usual bowl of oatmeal?
Savoury Oats Two Ways
Prep Time: 5 minutes
Cook Time: 10 minutes
Keywords: breakfast entree snack gluten-free low-sodium paleo soy-free egg oats
Ingredients (Serves 1)
- 50g (1/2 cup) gluten-free rolled oats
- 1 cup (250ml) water or unsweetened almond milk
- 1/4 cup (60ml) egg whites
- 1/4 tsp Pink Himalayan Rock Salt
Topping Option 1
- 1 soft boiled egg
- 1-2 thin slices of ham
- Roast Asparagus Tips
- Smidgen of black pepper
Topping Option 2
Add oats, water and salt to a pot. Place over a medium heat and bring to the boil. Simmer for five minutes.
Add in egg whites and stir continuously, bring back to the boil and simmer for 3 minutes more; keep on stirring.
Top with savoury toppings of choice and garnish with a little black pepper if desired!