Savory Oatmeal with Roasted Tomatoes, Oyster Mushrooms + Parmesan
1/2 cup steel cut oats
6 oz cherry tomatoes
8 oz oyster mushrooms, torn or cut into large pieces
2 tbs olive oil, divided + additional for serving
small handful of parsley for serving
1 tbs (approx) freshly grated Parmesan cheese for serving
1 tsp garlic powder
salt and pepper
Preheat oven to 400°. Slice cherry tomatoes in half and toss with 1 tbs olive oil, garlic powder, and a generous amount of salt and pepper. Roast for approximately 20 minutes, flipping tomatoes halfway in between. After roasting, turn off oven and leave tomatoes to warm.
In a small saucepan over high heat, bring 1.5 cups water to a boil. Stir in oats and a pinch of salt. Bring back to a boil and reduce to low heat. Simmer with the lid halfway off for about 20 minutes, stirring every few minutes. After 20 minutes, oats will begin to thicken. Continue cooking until they reach desired softness.
In a small skillet over medium-high heat, heat 1 tbs olive oil. Add oyster mushrooms, salt and pepper. Sear mushrooms for about 2 minutes, flip and cook other side for additional 2 minutes. Remove from heat and set aside.
To serve, combine oatmeal and roasted tomatoes, mixing thoroughly. Scoop mixture into a large bowl and top with mushrooms, fresh parsley, a drizzle of olive oil, Parmesan cheese and black pepper.
For more of Jill’s recipes visit her blog a Better Happier St. Sebastian.
More healthy recipes from the BLDG 25 Blog.