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Savory Oatmeal with Gouda, Crispy Potatoes & Pesto

Yield
4 servings
Swap your usual sweet oatmeal bowl for SAVORY oatmeal! This one is perfect for weekend brunch: with roasted potatoes, herby pesto, toasted sunflower seeds, and our creamy Gouda cheese.

By: Sarah Menanix, Snixy Kitchen

Ingredients

  • 1 1/2 pounds small new potatoes, cut into 1/2-inch wedges
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons salt, divided
  • 4 medium cloves garlic, still in the skins
  • 2 teaspoons olive oil
  • 2 medium shallots, minced
  • 1 1/3 cups steel cut oats (not quick cooking)
  • 2/3 cup old fashioned rolled oats
  • 5 1/3 cups water, plus more as needed
  • 2/3 cup shredded Roth Gouda or Organic Gouda cheese, plus more for shaving
  • 1/4 teaspoon each, salt and pepper, plus more to taste
  • 4 eggs
  • 1/4 cup pesto (store-bought or homemade)
  • 2 tablespoons toasted sunflower seeds

Method

  1. Preheat oven to 450 degrees F.
  2. Place potatoes in a large pot covered by an inch of cold water. Add 1/2 teaspoon salt, and bring to a boil over medium heat. Boil 4 minutes, then drain.
  3. Toss potatoes and garlic cloves in 2 tablespoons olive oil and remaining teaspoon salt. Spread on a parchment-lined baking sheet in an even layer, and roast 10 minutes. Remove garlic cloves with tongs and toss potatoes. Roast potatoes for another 10 minutes or until tender and golden brown.
  4. Heat olive oil in a large skillet over medium heat. Add shallot and cook, stirring occasionally, until it is fragrant and begins to soften, 3 to 4 minutes.
  5. Add oats and water, and stir to combine. Bring to a boil, then reduce heat to a simmer. Continue cooking, stirring occasionally, until the oats have thickened to your liking, about 15 to 20 minutes. Add more water, as needed, if the oats thicken too much.
  6. Fold in the cheese until melted and creamy. Season to taste with salt and pepper.
  7. Meanwhile, make the soft-boiled eggs. In the same pot as the potatoes, bring 3 to 4 inches of water to boil. Prepare an ice bath to have on hand. When the water boils, reduce heat to a simmer. Add eggs and simmer for 6 minutes. Transfer eggs to the ice bath to cool before peeling and slicing.
  8. Divide oatmeal among four bowls. Top with crispy potatoes, a spoonful of pesto, a sprinkle of toasted sunflower seeds, soft-boiled eggs, and a few shavings of Gouda.