Food, recipe

Savory Overnight Crockpot Oatmeal

We are absolutely a savory over sweet breakfast family in the Gallinaik house. You may have read my post on Savory Brunch Oatmeal which is perfect for one or two people. But if you have to feed a crowd than it’s time to bust out that crockpot!

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This is so amazingly easy. I poured in oats, unsalted chicken stock and some butternut squash to give it some extra texture/flavor. Next I added in some leftover seasonings I had lying around the kitchen. I tossed in some italian seasoning as well as the usual salt, pepper and garlic.

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I shaved up the last of the gruyere cheese I had and added in some smoked sun dried tomatoes for color and flavor.

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All that was left to cover and let cook on low for five hours. My crockpot automatically switches to warm so we were all set for delicious aromas come the next morning. This is what I came down to, the butternut squash was fully cooked but not very well incorporated.

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After some brisk stirring I got it all smoothed out. It took a little elbow grease and I scraped down the slightly charred sides and stirred that in as well. I did add in some extra unsalted chicken stock to help loosen things up.

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We had a special treat for topping this time around. Lloyd’s best friend and best man, Steve, makes his own honey and sugar smoked bacon so he fried some up for us. As well as some home made sausage and fresh chicken eggs. In fact his family have a little farm where these amazing things are for sale. Check out Woodbury Farms if you ever get a chance.

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We laid out the breakfast meat next to the crockpot and let people help themselves. It was a great way to serve a large group breakfast with very little effort.

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All in all it was a yummy and simple way to break our fast. It’s very easy to make this sweet if that’s what you prefer. Sub the squash for apples/pears. And the spices I used for cinnamon and sugar. I would switch out the cheese for a little maple syrup as well. And definitely avoid the chicken stock, water and milk will do you just fine. Enjoy! And as usual, please tell me how you would make this your way!

Ingredients (serves 8):

  1. 2. cups of rolled oats
  2. 1 box of unsalted or low sodium chicken stock
  3. 2 cups of cubed butternut squash
  4. 8 oz sun-dried tomatoes
  5. 1 Tbsp Italian seasoning
  6. Salt, pepper and garlic powder to taste
  7. Eggs and breakfast meats as wanted

Recipe:

  1. Add all ingredients to a crockpot and give it a good stir. Don’t be afraid to taste for salt. Crockpots are notorious for producing under salted meals so don’t be worried if it tastes a little salty.
  2. Set on low and let cook for five hours. If your crockpot switches to warm that’s great. Otherwise plan to get up 20 minutes early to turn it back on ad let it heat up before serving.
  3. Serve with eggs, breakfast meats. Feel free to top with chopped cherry tomatoes, avocado or anything else for garnish.

 

Food

Savory Brunch Oatmeal

fullsizeoutput_54afOne 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.IMG_0176.JPG

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!

Ingredients

  1. Small onion
  2. Medium bell pepper
  3. 2-3 minced garlic cloves
  4. 1 cube frozen basil leaves
  5. 2 finely sliced chicken sausage links
  6. Salt, pepper, garlic powder and dried spices to taste
  7. 1 cup rolled oats (can be subbed for steel cut oats)
  8. 1 3/4 cups chicken stock, plus extra for deglazing
  9. Eggs for frying (optional)
  10. Bacon (optional)
  11. Pesto (optional)
  12. Grape tomatoes (optional)

Recipe

  1. Cook thinly sliced chicken sausage until edges are brown and crispy in a pan on medium high heat
  2. Add in diced onions until sweating
  3. Add in diced bell peppers until sweating
  4. Add in minced garlic and herbs (frozen, dried, fresh)
  5. Add in your spices; salt, pepper, garlic powder, cumin, oregano, chili powder
  6. Deglaze with chicken stock as needed
  7. Once everything is dry add in the rolled oats and toast slightly.
  8. Add in the chicken stock and reduce to low heat. Simmer for 10-15 minutes, stirring occasionally.
  9. For a creamier version you can add in a dollop of cream or some grated cheese.
  10. Plate in a large dinner bowl (I microwave my bowls so that the oatmeal stays hot while I fix my eggs)
  11. Fry eggs to taste and place on top of oatmeal bed.
  12. Place some sliced grape tomatoes along one edge and add pesto, pepper, and some grated cheese for an added aesthetic and taste.
  13. Use bacon as garnish. That’s right, I said garnish.