Savory Fajita Steel Cut Oats

I have long read about savory oats, but it took me a long time to try them.  I was going through all the grains stashed in the back of the pantry, deciding what needed to be used first.  The steel cut oats were on the top of the list, and thus I made savory fajita steel cut oats!

The steel cut oats have a creamy texture in comparison to making a grain bowl with rice or quinoa.  Think of it like a polenta bowl instead, but made with wholesome oats.

I added an egg for protein. You can cook it however you prefer, sunny side up, scrambled, poached, or soft boiled like I did.  Next I loaded my bowl with quick seared veggies, peppers and onions, so I named it a “fajita” bowl.  I added salsa and cheddar to round out the dish and viola!  Lunch is served.

Variations to the Savory Fajitoa Steel Cut Oats recipe:

1. Oats: Rolled oats, quinoa flakes, or rye flakes would all be delicous stand-ins for the the steel cut oats and take less time to cook.
2. Stir it together: For the sack of the pictures here, I left the cheese and salsa on the top, but the bowl is delicous if you stir the cheese and salsa into the oats as well.
3. Peppers and Onions: I used orange bell pepper and yellow onion, which are traditional in fajitas.  You could make a delicious bowl with other varieties as well.  You could even opt for other veggies like seared zucchini or mushrooms.
4. Meal Prep: The recipe is written for one serving, but you could prep a larger batch of oats and fajita veggies to have leftovers for quick meals later in the week.
5. Make this recipe for breakfast lunch or dinner!

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