One thing that I love about Sundays is waking up and having the luxury of time to make a special breakfast. But, by the time I get around to getting in the kitchen it’s really more brunch time. Since neither of us in the house are big on a sweet breakfast we usually end up craving something savory for our first meal of the day. And on a cold, rainy February morning we also want something hot and filling. But the best part is relying on whatever just happens to be in the kitchen to put my meal together. This morning I decided to go for a savor brunch oatmeal. I know most people think of oatmeal as something reserved for dried fruit and brown sugar. But not in my house. We take chopped up chicken sausage, onions, bell peppers, spices and cook it down until glistening. Then add in your rolled or stone ground oats and cook in some low sodium chicken stock until everything is perfectly cooked. Add in a dash of cream and cheese and top with a fried egg. The best thing about this simple recipe is how endlessly versatile it is, today I used andouille sausage and there was a definite cajun kick. In the past I’ve used sweet fennel sausage and pesto for a more Italian kick. Korean sausage with scallions and sesame seeds was another combo I found delightful on a cold winter morning.
Start with some thinly sliced chicken sausage and sauté until you got those lovely crispy brown edges.
Add in your veggies of choice. I started with some diced red onions, moved onto orange bell peppers and finished it off with some minced garlic and frozen basil pureed basil leaves. I also added my dried spices and cooked everything down until it was nice and dry.
Now is the time to add your oatmeal! I like to toast the dried oats a little bit before adding in the chicken stock and letting them cook down. I use low sodium chicken stock because if I’m going to have salt in my food I’m adding it in myself. And then finish things off with a dollop of heavy cream. This is, of course, optional.
It doesn’t look hugely appetizing at this point but it smells amazing. Once you plate it and add your egg and other toppings no one will mind. I’ve listed the ingredients I used as well as the instructions down below. But this recipe is endlessly customizable so feel free to make it your own! Tell me how you fixed it in the comments!
- Small onion
- Medium bell pepper
- 2-3 minced garlic cloves
- 1 cube frozen basil leaves
- 2 finely sliced chicken sausage links
- Salt, pepper, garlic powder and dried spices to taste
- 1 cup rolled oats (can be subbed for steel cut oats)
- 1 3/4 cups chicken stock, plus extra for deglazing
- Eggs for frying (optional)
- Bacon (optional)
- Pesto (optional)
- Grape tomatoes (optional)
- Cook thinly sliced chicken sausage until edges are brown and crispy in a pan on medium high heat
- Add in diced onions until sweating
- Add in diced bell peppers until sweating
- Add in minced garlic and herbs (frozen, dried, fresh)
- Add in your spices; salt, pepper, garlic powder, cumin, oregano, chili powder
- Deglaze with chicken stock as needed
- Once everything is dry add in the rolled oats and toast slightly.
- Add in the chicken stock and reduce to low heat. Simmer for 10-15 minutes, stirring occasionally.
- For a creamier version you can add in a dollop of cream or some grated cheese.
- Plate in a large dinner bowl (I microwave my bowls so that the oatmeal stays hot while I fix my eggs)
- Fry eggs to taste and place on top of oatmeal bed.
- Place some sliced grape tomatoes along one edge and add pesto, pepper, and some grated cheese for an added aesthetic and taste.
- Use bacon as garnish. That’s right, I said garnish.