Pressure Cooker Savory Oats

Steel Cut Oats Get A Savory Makeover

You’re gonna have to trust me on this one. When I mention this to some people, their initial reaction is “Eeeewwwww!” I guess a lifetime of only having oatmeal with fruit, syrup, brown sugar, apples, raisins and other sweet treats, has conditioned them into thinking that savory oatmeal is just wrong. But, according to this article it is catching on! As you can see, you can get pretty fancy with it, but I thought I would start out with a basic, simple recipe.

Of course, the idea that oats can only be used in sweet recipes doesn’t make sense. Other grains such as wheat, rice, corn and buckwheat (yes, I know that some of these aren’t technically grains, but are usually used as grains) are often eaten is savory dishes, so why not oats?

The oats turn out having a creamy texture very close to risotto. I’m talking steel cut oats here. Not the mushy stuff you put into your microwave for 30 seconds. This is the good stuff.

Since I started making this, my wife often requests it for weekend breakfasts. And in the pressure cooker it is so quick and easy that I always oblige.

I use McCann’s Steel Cut Oats, which are cut rather rough. The can says to cook 30 minutes, so in the pressure cooker I cook them for 10 minutes under pressure. Some oats, if cut a little finer might have a shorter cooking time. If yours have a shorter cooking time, Cook for 1/3 of the time listed.

First, chop up some bacon and cook it in a skillet until crisp. This step is first, because you are going to use a little bit of the fat for the oats. Transfer the bacon to a paper towel covered plate (I know, my picture doesn’t have a paper towel on the plate. I ran out just as I started making this. Some former Boy Scout I am. Be prepared occasionally, that’s my motto!). I tried  cooking the bacon in the pressure cooker pot, but I just couldn’t get the same crispness that I get in an iron skillet.

With the pressure cooker over medium heat, add 1 tablespoon of the bacon fat. Stirring constantly, add in the oats, being careful not to burn the oats. Toast for a couple minutes, until you smell a “toasty” aroma. It’s difficult to explain, but I think you will know when the oats are toasted.

Add three cups of water, 1 tablespoon butter and a pinch of salt.

Put the cover on the pressure cooker, turn the heat to high and bring up to high pressure. When pressure is reached, lower heat to maintain high pressure and set timer for 10 minutes (or 1/3 the time that your oats specify).

While the oats are cooking, you can grate the cheese.

When time is up, let the pressure release naturally.

Uncover and stir. Stir in most of the cheese, leaving a little to sprinkle on top.

Put into bowls, sprinkle bacon on top, then the rest of the cheese and red onions, if you like. I have done it both with and without onions.

Top each bowl with an egg. I like sunny side up, but poached would work well also.

It makes two generous size portions. It is also tasty with Tobasco or Sriracha sauce.

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