Ingredients
- 1-1/2 pounds small new potatoes, cut into 1/2-inch wedges
- 1 tablespoon plus 1-1/2 teaspoons sea salt
- 8 cloves garlic, unpeeled
- 2 tablespoons extra-virgin olive oil
- 2 cups rolled oats
- 1 cup shredded Gruyère
- 1/4 cup basil pesto, preferably Seggiano
- Fleur de sel, to taste
- Freshly ground black pepper, to taste
Directions
- Preheat the oven to 425 F. Line a baking sheet with parchment paper and set aside.
- Place potatoes in a large stockpot and add enough cold water to cover by 1 inch. Add 1 tablespoon sea salt, and bring the water to a boil over medium heat. Boil for 4 minutes, then drain potatoes. In a medium bowl, toss potato wedges and garlic cloves in oil with remaining 1-1/2 teaspoons sea salt.
- Spread potatoes and garlic in a single layer on the prepared baking sheet. Roast in the preheated oven for 10 minutes, then remove garlic cloves. Once garlic is cool enough to handle, peel the cloves (just squeeze them and they should pop out of the skin) and set aside. Meanwhile, toss potatoes and roast until golden-brown, about 10 additional minutes.
- While potatoes are in the oven, bring 4 cups water to a boil in a large saucepan over high heat. Once water is boiling, stir in oats and lower the heat to medium-high. Cook for 5 minutes, stirring occasionally. Once oats are cooked, fold in cheese. Stir until cheese is melted and oats are creamy. Divide oatmeal among 4 bowls. Top each portion with potatoes, 1 tablespoon pesto, and 2 cloves roasted garlic. Season with fleur de sel and pepper.
Looking for new and creative oatmeal recipes? Try one from our list of sweet and savory oatmeal recipes, like this Pesto and Potato Oat Bowl.
What could be better than a warm bowl of oatmeal on a cool, crisp morning? Yet, while oatmeal serves as a healthy and hearty morning meal, oats aren’t just for breakfast. You can incorporate this versatile, beneficial grain into everything from fritters to savory sun-dried-tomato muffins.
Like all grains, oats are made of kernels with three parts: the bran layer, filled with fiber and vitamins; the germ, rich in healthy oils; and the starchy endosperm, containing more protein per serving than most whole-grain cereals. Oats are also rich in potassium, low in sodium, and contain several vitamins, including thiamin, riboflavin, niacin, vitamins B6 and E, and folate.
Types of Oats
All oats start as groats, the whole, unbroken kernels of the oat. Before being processed into different varieties, the groats are roasted at a low temperature.
Quick-Rolled Oats
Also referred to as “instant oats,” quick-rolled oats go through the most processing – they’re partially cooked with steam, and then flattened until thin – and as a result, they cook quite quickly. They have a mild flavor and retain less texture than other forms of oats. Similar to rolled oats, they’re steamed longer and rolled thinner.
Rolled Oats
Also called “old-fashioned oats,” rolled oats are oat groats that’ve been run through a roller, giving them their signature flat shape. Before being flattened, they’re steamed to create softness and pliability. Rolled oats cook much faster than unrolled oats and absorb more liquid. They’re commonly used in muesli, cookies, muffins, and other baked goods.
Scottish Oats
Scottish oats are whole groats that’ve been ground (preferably stone-ground) into a meal rather than being cut with a blade. Their texture is similar to that of steel-cut oats but finer, and their consistency makes for a creamy and nutty porridge.
Steel-Cut Oats
Also known as “Irish oats,” steel-cut oats are groats that’ve been cut into small pieces with a sharp metal blade. They take the longest time to cook and have a chewy texture, because the pieces retain their shape after cooking. In addition to porridge, steel-cut oats can be used to bind meatloaf or add texture to stuffing.
Savory Oatmeal Recipe: Pesto and Potato Oatmeal Bowls
I love this nourishing and savory bowl of oatmeal, studded with roasted garlic and topped with crispy potatoes and bright basil pesto. Serve it for breakfast, lunch, or dinner. If you’d like, top each portion with an egg cooked sunny-side up.
Fun Fact
Each fall, oatmeal fans from around the world gather in the small village of Carrbridge, Scotland. They trek to the Highlands with a lofty yet humble objective – to be named the World Porridge Making Champion and take home the Golden Spurtle trophy. The rules are strict. Each bowl of porridge is made with nothing more than oats, water, and salt. Competitors often bring their own water and select their salt with equal care.
No electricity is supplied, and contestants rely on their own cooking devices. The implements are spartan, too, consisting of just a pot and a spurtle. This wooden Scottish kitchen tool, dating from the 15th century, is used to stir porridge. The rod-like shape allows porridge to be stirred without forming lumps. Spoons are deemed to have a dragging effect.
A Healthy Dose of Oats
Try more sweet and savory oat recipes from The Art of Pantry Cooking: Meals for Family and Friends.
This excerpt is from The Art of Pantry Cooking: Meals for Family and Friends by Ronda Carman (Rizzoli New York).
Originally published as part of “A Healthy Dose of Oats” in the March/April 2023 issue of Grit and regularly vetted for accuracy.
