Ann's Savory Kale & Mushroom Steel-Cut Oats

Name: Savory Kale & Mushroom Steel Cut Oats
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1
Ingredients: ½ cup steel cut oats; 2-2 ½ cups water (Ann uses 2 ½ for a more soupy consistency); 3 tablespoons nutritional yeast; ½ teaspoon turmeric; ½ cup sliced shiitake mushrooms; ¼ teaspoon powdered ginger; 1 teaspoon sriracha; 2 cups chopped kale or other leafy greens; 4 frozen artichoke hearts; ½ teaspoon black cumin seeds; 1 tablespoon chia Seeds; 1 tablespoon ground flax meal; ½ teaspoon amla powder; ½ teaspoon black sesame seeds; 1 pinch black pepper

September 19, 2023

Ann's Savory Kale & Mushroom Steel-Cut Oats

Ann Esselstyn has eaten the same breakfast every day for years: a big bowl of savory steel-cut oats loaded with greens and vegetables. For Ann, starting the morning this way takes the guesswork out of breakfast. Before the day really gets going, she knows she’s already eaten a hearty serving of whole grains, leafy greens, and vegetables.

While Ann is continuously tweaking her recipe, this kale and mushroom version is a look inside the simple daily routine she comes back to morning after morning.

Savory Kale & Mushroom Steel Cut Oats

Ann Esselstyn

Servings

1

Prep Time

5 minutes

Cook Time

20 minutes

Ingredients

½ cup steel cut oats
2-2 ½ cups water (Ann uses 2 ½ for a more soupy consistency)
3 tablespoons nutritional yeast
½ teaspoon turmeric
½ cup sliced shiitake mushrooms
¼ teaspoon powdered ginger
1 teaspoon sriracha
2 cups chopped kale or other leafy greens
4 frozen artichoke hearts
½ teaspoon black cumin seeds
1 tablespoon chia Seeds
1 tablespoon ground flax meal
½ teaspoon amla powder
½ teaspoon black sesame seeds
1 pinch black pepper

Directions

In small saucepan, combine the oats, broth or water, nutritional yeast, turmeric, ginger, mushrooms, sriracha sauce, kale and artichoke hearts.
Bring mixture to a boil, watching carefully and stirring to prevent burning.
When mixture comes to a boil, reduce the heat to maintain a simmer and cook, stirring occasionally, for 20 minutes, until the water has been absorbed and the oats are creamy.
Pour into bowl and top with black cumin, ground flax and chia seeds, amla, black sesame seeds, and black pepper. Enjoy!