Savory oats are the new way to enjoy oatmeal! Rich and cheesy oats topped with roasted veggies, a fried egg, and bacon, it’s the ultimate healthy comfort food in a bowl.
Yield:4 servings 1x
16 ounce bag cubed butternut squash
8 ounces Brussels sprouts, halved
1 tablespoon olive oil
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1 tablespoon butter
½ cup onion, coarsely chopped
2 cups Quaker Old Fashioned Oats
2 cups water
1/2 cup shredded Sharp Cheddar cheese
2 strips cooked turkey bacon, crumbled
Preheat oven to 400F. Line a large baking sheet with parchment.
In a large bowl, combine the butternut squash, Brussels sprouts, chopped onion, olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper, toss to combine and transfer to the baking sheet.
Bake for 20 to 22 minutes or until the veggies are tender and golden brown.
While the veggies roast, in a medium pot, melt the butter over medium heat. Add the oats and cook for 30 seconds to toast. Add the water and bring to a simmer. Turn the heat to low and allow to simmer for 8 to 10 minutes until the oats reach a thick consistency, adding more water in if necessary. Stir in shredded cheese, season with remaining salt and black pepper. Keep warm.
In a large greased non-stick pan, cook eggs sunny-side up or over easy.
Scoop oats into a bowl, top with veggies, an egg, and sprinkle with bacon crumbles.