Gluten-Free Savoury Oatmeal with Onions and Mushrooms

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Rethink the way you make oatmeal, and do it the Crystal way! This gluten-free recipe is a great way to get oats onto your dinner schedule. Complete with onions and mushrooms, you’re going to love this fragrant and filling addition to your dinner table. Switch things up and satisfy your stomach, every night.

Prep Time: 15 minutes
Cook Time: 17 to 20 minutes
Yield: 2 servings

Ingredients

For the Topping:

  • 42 g / 3 tbsp Crystal margarine, divided
  • 1 g / 1/4 tsp chili flakes
  • 152 g / 1 small / 1 cup onion, sliced thin into half rounds
  • 10 ml / 2 tsp apple cider vinegar
  • 150 g / 2 cups sliced cremini mushrooms
  • 2 cloves / 2 tsp garlic, minced
  • 7 g / 2 tsp rosemary leaves, roughly chopped
  • 3 g / 2 tsp thyme leaves, roughly chopped
  • 2 g / 1/4 tsp salt

For the Savoury Oatmeal:

  • 4300 ml / 2 1/4 cups vegetable stock, unsalted
  • 43 g / 1/2 tsp salt
  • 41 g / 1/4 tsp black pepper
  • 4100 g / 1 cup gluten-free large flake oats
  • 437 g / 1/3 cup toasted walnut pieces

Directions

For the Topping:

    1. Heat a large skillet over medium-high heat. Add 2 tablespoons (28 grams) of Crystal margarine. Once melted and bubbly, add in the chili flakes and the sliced onions. Sautée onions until translucent; about 3 minutes. Stir in the apple cider vinegar. After about a minute, transfer caramelized onions into a bowl.

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    1. In the same skillet, add the remaining Crystal margarine and the sliced mushrooms. Spreading the mushroom in a single layer. Allow mushrooms to cook for about 2 minutes before disturbing.
    2. Sautée the mushrooms for another 2 to 3 minutes.

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    1. Add in the minced garlic, rosemary, thyme and salt. Sautée for about one minute, or until garlic and herbs are fragrant. Make sure not to burn. Turn off heat.

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For the Savoury Oatmeal:

    1. Place vegetable stock, salt and pepper into a medium-sized saucepan. Place over high heat and bring to a boil.

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  1. Stir in the oats. Lower heat to medium-low and simmer; 6 to 8 minutes, stirring occasionally to prevent burning.
  2. Transfer cooked oatmeal into dishes. Top with the onion and mushroom mixture. Sprinkle dish with toasted walnuts. Serve immediately.

Chef’s Notes

  • If you plan to use steel-cut oats, use an additional cup (240 millilitres) of vegetable stock in the recipe and increase cooking time to 25 to 30 minutes.
  • For a creamier oatmeal, add the oats into the pot with cold vegetable stock, salt and pepper.

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