Happy Friday, pumpkins!
Yep, that’s right…today you are all my little squashies! I’ll let you guys decide on which variety you want to be and we’ll have a dress rehearsal for the pumpkin parade following this post, mmkay?
Wait, is that a bit STRANGE?
But that’s a GOOD thing around here, isn’t it? 😉
You can’t beat us, so you might as JOIN us!
Head on over to Laura’s blog for all the details in linking up with us weirdos every Friday…or if you haven’t quite hit non-conformist foodie status, you can at least check out the links, cover your mouth, shake your head, and then wonder…
Could it REALLY be as delicious as they say?
Oh yes…yes it CAN!
Now I have to say that I don’t think this recipe is strange in the LEAST, but I’ve been enjoying bowls of savory oats for over two years now. And well, I know there’s still a few of you out there who need convincing…
What if I topped it with a drippy egg?
Because really, that’s ALL the convincing I would need! 😉
Stop. Open your mind.
Oatmeal really is JUST another grain…and if you think about it, a biscuit with egg and cheese can be JUST as good as one covered with jam!
BBQ Pumpkin Oats
Prep Time: 2 minutes
Cook Time: 5-6 minutes
Keywords: microwave breakfast high fiber no sugar added low-sodium pumpkin puree fall winter
Ingredients (Serves 1)
- 1 large egg
- 1/2 cup whole rolled oats
- 1 cup water
- 1/4 cup pumpkin puree
- 1 1/2 tsp salt-free BBQ seasoning
- 1/8 tsp smoked paprika
- dash of liquid smoke (optional)
- 1 1/2 Tbsp nutritional yeast flakes
- chopped fresh parsley
- fresh ground pepper
1. Using your preferred method, poach or fry your egg and then set aside.
2. In a microwave-safe bowl, combine oats, water, pumpkin puree, and spices and stir well.
3. Cook on high for 2-3 minutes, stirring halfway through, until it reaches desired consistency.
4. Stir in nutritional yeast and top with poached egg, parsley, and fresh ground pepper.
5. Break the yolk, pause to admire the beauty, grab a spoon and enjoy!
Nutritional stats for one bowl WITH egg:
Now THAT is a thing of beauty!
And for under 3oo calories, it is SO incredibly (edible-y egg?) filling!
The combination of the pumpkin, the smokey flavor of barbecue, and the nutty cheesy taste of the nutritional yeast is amazing, but mixed with the yolky goodness of a perfectly poached egg?
I stopped. I closed my eyes. I let out a moan.
And that’s no japery! 😉
Have you ever tried savory oats before? If so, what are your favorite toppings/mix-ins?
I gotta have my egg, but I also love blending it up with spinach and topping it with salsa and avocado, mixed veggies, or maybe even some Broccoli ‘n Cheese Sauce! 😀
What’s your favorite type of squash?
Kabocha all the way!
lol you would put BBQ sauce in your oats. I have yet to try savory oats, but these will be the first savory oats that I try!
I made a weird beet oat concoction this week. It didn’t make Strange but Good because I need to tweak it some more, but it was close.
wow! my mouth dropped open when i read bbq oatmeal! crrrray-zay! i am going to have to try this.. because i am most definitely skeptical. nice job!
Oh yay!! A future weird foodie convert?? You HAVE to let me know what you think of them!!
Holy mother of yum. I should dedicate the entire Strange But Good concept to you. This is brilliant. I LOVE the nooch with the BBQ. And the smoke!!!
Did you eat it for breakfast? Brinner? This may happen for me tonight…
Haha, girl, you are too much! I should have known you would go crazy over this…actually, I DID think of you when I grabbed the liquid smoke at the last minute! 😉 And yes, this was totally BRINNER…breakfast ALWAYS tastes better after dark, ya know! 😀
Ohh, I’ve never done savory oats, but this looks like it would be tasty as a side dish, paired with chicken and some green veggies. A nice alternative to a sweet potato or brown rice. Yum!
Oh God, I am so glad I caught this. I am off in Spain for a shortrip since Wednesday and keep missing posts, which is totally fine when you are on hols (and at the beach with sun and sand, shopping, dining out, chilling on the terrasse…ya know :-)) – BUT – I get a bit hysterical when I get a glance at twitter and see what all I’ve been missing, especially your posts. But now I am here, phew 🙂 LOVE savory oats!! I did this pumpkin version beofore too, I added tomatoes and I topped it with guac-eggplant-hummus (recipe on the blog coming Tuesday). Mmmmmmm. Definitley put yours on my mealplan next week. After I returned from Paella and Tapas, haha 🙂
Well why don’t you just RUB IT IN, huh?!?! Many more comments like this and I may have to give ya the boot…or the flip flop slap! 😉 Aww, as jealous as I am, I hope you’re having a good time! Soak up some vitamin D for me would ya? Lord knows I’m not getting any around here…it’s been in the 30’s today (Fahrenheit) and they’re calling for a pretty bad storm…time to break out the DVD’s and the electric blanket! 😀
And hold up…guac-eggplant-hummus?? Is that ONE delicious creation or did you just mix up the three? Please don’t make me wait until Tuesday!!
Well, don’t worry Hunn, I will be back on the freezing icecube called Switzerland by tomorrow. So wait with the Fli-Flop Slap and give me a scarf!! haha. Ok. Here it comes. But just because it’s you Mrs Clooney. Eeeeeeh, Ms. Heather. 🙂
1 Avocado ripe and chopped
1 eggplant steamed till soft
a dash of coconut milk
currz (Did I mention that I HATE spanish kezboard??? The Y is not where it is supposed to be!! F*** SORRZ eeeeeh, SORRYYYY)
Well, obviously not currz, but curry.
I blend everything except spices. Mix in the spices at the end and call it done. ZUMM!!! ……. YUMMM!!!¿¿¿
I give up, have a fantastic weekend Love!
Hahahaha! You crack me up with the typos! I had no idea Spanish “kezboards” were different! Lol Thanks so much for the recipe love…AND for suffering through the agony of typing it out! Now I need to go buy an eggplant (damn, I was THISCLOSE to picking one up at the store yesterday!)
Those oats look fantastic!! I would probably eliminate the egg, but I love the combination of BBQ seasoning and nutritional yeast–salty, savory, and cheezy:) Plus, the addition of pumpkin makes it such a lovely color!
I love the flavors here – this is going to be one of your recipes that I attempt to veganize, because it sounds amazing!!! 🙂
Well, as a fellow lover of the nooch, I know you’re going to die when you make these! You gotta let me know how the Daiya works with it too!
Love, love, looooove savory oats – always have. I’ve usually gotta throw an egg in there, but I really love them with marinara sauce and hummus as well. Ohhhh and I can’t forget my sweet and savory oats! Those are something that I need to bring back into my life.
Haha, I was just thinking the same thing! I stumbled over the old post that I did where I tried them and I can’t believe I haven’t made them since…now THAT is definitely a #strangebutGOOD!
This looks TOTALLY bizarre, which is exactly why I want to try it!
I’ve made savoury oats before, but never savoury pumpkin oats (I like my sweet pumpkin oats way too much!). I usually top them with sauteed spinach, avocado, tomato, egg, and nutritional yeast.
And kabocha is DEFINITELY my favourite squash too. Except I haven’t been able to find one here in months and I’m going through serious withdrawal. 😛
I can’t say that I’ve tried pumpkin with bbq, but I know I like sweet potato with bbq – you’re probably onto something here.
I have never had savory oats before… maybe you can help me out with that at Blend?? 😉
DEFINITELY! And since I know you can appreciate a sweet/savory breakfast, you should totally try oats with an egg and jam! It’s SO good!
I’ve never had savory oats before! This looks really good though. 🙂
Always interesting on these strange but good!!! Savory is a good thing too even though I love sweet! 🙂
YUM!!!! I saw Laura pin this yesterday and I got REALLY excited. You know the reason I fell in love with you so long ago was the BBQ peanut butter thing, and this is just rekindling my (actually never died, so the right word might just be “stoking the fire of”) adoration for you.
You’re trying to seduce me aren’t you? Really, it’s not necessary…I already plan to share my bed with you at Blend! 😉 But for the record, you had me with
hellodill pickle nut butter! I’m yours forever! 😉
I’ve tried savory oats and you’re right! I use it as “rice.” Taste just as good just a different texture 🙂
THANK YOU!!! I swear there are so many people missing out on this deliciousness…you just gotta open your mind, close your eyes, and your mouth! 😉
The majority of the time I prefer a savory breakfast so I am definitely going to try this one!
xo Emily @ Hungry Delights
Awesome!! You HAVE to let me know what you think! 😀
Have you ever had congee? It’s basically the Asian version of porridge, a staple dish in pretty much every Asian country, and it’s almost always savory. Usually it’s cooked up plain with chicken stock or water, but sometimes it has meats, seafoods, and veggies cooked right in. It’s served with a selection of savory toppings, pickles, and condiments. Congee tends to have a soupier consistency than western oatmeal, and in Asia they make it with all kinds of grains and legumes – white rice, black rice, millet, mung beans, cornmeal, etc – everything but oats, really, but oats make a fantastic creamy congee. Try a super basic oatmeal congee – cook the oats in 1.5-2x the usual volume of water with a splash of soy sauce and top with a sprinkling of green onions, a few drops of sesame oil, and some minced fresh ginger. So good!
Oh WOW! I’ve never heard of congee before, but your description sounds wonderful! I will DEFINITELY be trying that soon! Mmm, sesame oil and ginger….
Do you think this would work with buckwheatt groats? Do you know wha the conversion would be?
Hmm, I’m sure it would work well with any grain really, but since a serving of buckwheat groats is like, what, 1/4 cup? I’d try halving everything and going from there! Let me know if you give it a try!