Savory Oat Bowls
Oatmeal is almost always in stock at foodservice operations, but there’s no reason to limit it to breakfast. By switching out the typical sweet toppings for more savory ingredients, oatmeal can make an economical and versatile base for grain bowls. Use old-fashioned or steel-cut oats for a heartier dish.
Ingredients
1 cup water
1/2 cup uncooked old-fashioned oats
1/2 cup packed baby spinach leaves, long stems removed, coarsely chopped
1/2 cup chopped fresh tomato
Coarsely ground black pepper, to taste
1 tbsp. shredded mozzarella cheese
Steps
1. Per serving, in medium saucepan, bring water to a boil. Stir in oats. Cook uncovered over medium heat for 5 minutes, stirring occasionally.
2. Spoon cooked oats into a bowl. Stir in spinach; top with chopped tomato, black pepper and shredded cheese.