vegan, gluten free
I often crave a spicy breakfast—chorizo and egg tacos, skillet crisped sweet potatoes with liberally applied Cajun spices, leftover kung pao chicken—and I also believe that nothing can beat a bowl of steel-cut oatmeal in the morning, so I make this meal to satisfy both cravings at once.
You might think of hot cereal as a wintertime dish, a prelude to shoveling out the car or leaping over slush lakes in the crosswalks on your hike to work, but this savory version, with crisp scallions, bright cilantro, and vinegary heat from the chile paste, is invigorating all year round. If you'd like some (nonvegan) protein in your bowl, fry an egg (or shredded cooked chicken or firm tofu) in the oil leftover from frying the garlic and set it on top of the oatmeal.
Recipe information
Yield
Serves 2
Ingredients
Preparation
Step 1
In a heavy 1 1/2- to 2-quart (1.4- to 2-L) saucepan, combine the oats and 2 cups (480 ml) water. Bring to a boil, then lower the heat and simmer, stirring occasionally, until creamy and tender, about 25 minutes.
Step 2
Meanwhile, in a small sauté pan, heat the oil over medium high heat and add the garlic, tilting the pan so the oil is deeper at the edge and the garlic floats as it fries. Fry, stirring, until crisp and golden, about 1 minute. Remove the garlic to a paper towel to drain.
Step 3
Spoon the oatmeal into two small bowls. Drizzle with tamari and dollop with chile paste. Sprinkle the scallions, cilantro, and garlic chips over the top and serve.
