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Savory Oatmeal

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I’ve seen this newfangled idea of savory oats around on several blogs, but it was Faith’s gorgeous pictures that finally convinced me I had to try it.

If you’re like me, you’re thinking, “For all that is good and holy, why would you ruin the opportunity to have a SWEET breakfast?!  Oats are perfect for sweet-ification!”

It totally went against every sweet-tooth instinct I have to make them this way, but I have to tell you it was really a delicious breakfast and so much more filling and satisfying than my usual additions (most often a mashed banana with peanut butter and some honey, or sometimes applesauce with cinnamon and brown sugar).  Faith compared oats to grits, and that’s what made it click for me.  If you can eat shrimp and cheese grits (drool), why not bacon and eggs with your oatmeal?

See what I’m saying?  Same dealio, yo.  Except now I feel bad for tempting you with that that picture of the shrimp and grits without a recipe.  Guess I should finally get that one posted too…three years late. **UPDATE: you can find the recipe for Southern Shrimp ‘n Cheese Grits here.**

In the meantime, please enjoy some savory oats!  This will definitely stick to your ribs and keep you satisfied until lunchtime.

Savory Oatmeal

Printable recipe
Printable recipe with picture

1 tablespoon olive oil
4 slices turkey bacon, diced
1 small-medium onion, diced
1/2 cup rolled oats
1 cup water
1 pinch sea salt
1 pinch black pepper
2 oz sharp cheddar, diced or shredded
2 fried eggs (for topping)

Heat the oil in a small saucepan over medium heat; add the bacon and cook until crisp, about 2 to 3 minutes, stirring occasionally. Transfer the bacon to a small bowl and set aside. Add the onion to the oil, adding more oil if needed, and cook until softened and just starting to turn brown, about 3 minutes, stirring occasionally. Stir in the oats, water, salt, and pepper; bring to a boil then turn heat down to low and simmer until the oats are tender, about 5 minutes. Turn off heat and stir in the bacon and cheese. Transfer to a bowl and top with a fried egg and more black pepper.

Recipe source: slightly adapted from An Edible Mosaic


Carrot Cake Cookies

This is another recipe from my foodie Mama, Marina, and it won me second place in the “filled cookies” category at the state fair this year!  I also won first place with another cookie recipe of hers, but this is the recipe that everyone on Facebook demanded after seeing the picture, so I’m posting it first.  My only other first place ribbon was for Cinnamon Roll Sugar Cookies, in the “refrigerated cookies” category, which I have already posted the recipe for. I got eleven ribbons total and plan to share most of the recipes with you in future posts.

I don’t know what to say about these cookies that isn’t obvious just from looking at the picture.  They are delicious!!  Imagine classic carrot cake flavors combined with the buttery taste and soft, chewy texture of a cookie and there you have it.  Perfection!

Printable recipe
Printable recipe with picture

1 cup light brown sugar
1 cup sugar
1 cup unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon vanilla
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 cup old-fashioned rolled oats
1 ½ cups finely grated carrots
1 cup raisins
1 cup chopped walnuts
Cream Cheese Filling (recipe follows)
Powdered sugar for dusting (I skipped this)

Heat oven to 350°. Line two baking sheets with Parchment paper, and set aside. Cream butter and sugars until fluffy. Mix in eggs and vanilla until well combined. Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, raisins and walnuts. Chill dough in refrigerator for at least 30 minutes, or up to overnight. Drop dough onto parchment paper, leaving 2 inches between cookies. Bake until light brown, about 12 minutes. Cool cookies on cooling rack. Repeat with remaining dough. Once cooled completely, pipe or spread about 2 teaspoons of filling on half the cookies & sandwich together with a second cookie; dust with powdered sugar on both sides. Serve at room temperature. Store leftovers in an airtight container in the refrigerator.

Makes about 2 cups

1 (8 oz) package cream cheese, room temperature
½ cup unsalted butter, room temperature
1 cup powdered sugar
1 teaspoon pure vanilla extract
2 tablespoons crushed pineapple, well-drained and squeezed dry
1/3 cup finely chopped walnuts

Place the cream cheese in a medium mixing bowl. Beat the cream cheese until soft. Gradually add the butter, and continue beating until smooth and well blended. Sift in the powdered sugar, and beat until smooth. Add vanilla, and stir to combine. By hand stir in the pineapple and walnuts.

Recipe source: Marina C.

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