[Welcome to recipe #1 of Oat Week – Mother’s Day Edition! This post is sponsored by my wonderful friends over at Bob’s Red Mill – we’re using their Gluten Free Extra-Thick Rolled Oats for this Toasty Truffle Oatmeal!]
Hello hello! Happy Monday!
We’re starting off the week with a big ol’ bowl of comfort. I hope you’re ready.
Mama Fooduzzi isn’t a huge sweets person.
While I’m over here eating my chocolate explosion oatmeal for breakfast, she’s over there eating her eggs and avocado. While my snacks commonly consist of sweet fruit or dates and peanut butter, she’ll munch on something salty. And while I need to finish my day with one (or, let’s be serious, two) sweet treats, she’s perfectly fine without.
How we’re related, I’ll never know.
She also doesn’t have favorites. Besides kids, obviously. ? But seriously. No favorite food, color, song, TV show…nothing.
But she does, however, love many things. And one of those things is truffle oil. The woman goes crazy over truffle fries, truffle popcorn, truffle butter. Everything and anything to do with truffle.
So, in the spirit of all-things Mother’s Day, I figured I’d take some things that she loves (savory breakfasts and truffle) and something that I love (oats, obv.) to create the Toasty Truffle Oatmeal you see before you today!
And friends, what a beautiful combination it is.
Mark isn’t a huge fan of truffle oil or oatmeal – I KNOW – but he loved this stuff. Like, loved it. I was totally shocked. But he went in for a second, third, and fourth bite!! I’d call that a win every dang day.
And this isn’t just a bomb of truffle oil. Oh no, we’re using it very sparingly – just enough to give you that perfectly truffley bite without totally overwhelming your tastebuds for the rest of the day. Because girl, truffle oil can be STRONG. But once it’s paired with the mushrooms, thyme, and garlic – (cue Stephanie Tanner) Woah Baby.
And the whole “toasty” part comes from the fact that we TOAST the OATS. Juuust enough to give them a golden color and bring out some of that nautral toasty oatty goodness!
And the best part? You don’t need to reserve this just for breakfast! If you love it, make it a side or main at dinnertime! If you have a bit of an imagination, this oatmeal could totally pretend to be a 15-minute risotto recipe! The Bob’s Red Mill Thick Rolled Oats we use are muy delicioso and give this oatmeal that perfect risotto-y chew.
This truffle oatmeal is perfect. Even for a sweets-freak like me.
Sound the alarms! Thanks to Mama Fooduzzi, I may just have converted to #teamsavory.
PrintToasty Truffle Oatmeal
- Cook Time: 10 mins
- Total Time: 10 mins
- Yield: 1 serving (easily doubled, tripled, etc.)
Ingredients
- 3 tsp. black truffle oil, divided*
- 4–5 medium baby bella mushrooms, sliced into 3–4 pieces each
- salt + pepper
- 1 tsp. olive oil (if needed)
- 1/2 cup Bob’s Red Mill Gluten Free Thick Rolled Oats
- 1 cup water
- 1/2 tsp. fresh thyme
- 1 garlic clove, peeled and left whole
Instructions
- Heat 2 tsp. truffle oil in a medium pot over medium heat. Add mushrooms, salt, and pepper, and sauté, stirring frequently, until the mushrooms are tender. Pour mushrooms onto a plate and set aside.
- If the bottom of the pot looks dry, add 1 tsp. olive oil, and then add the oats. Stir to coat the oats in the olive oil and allow to toast over medium heat (about 2-3 minutes).
- When the oats are golden and fragrant, add water, thyme, and the whole garlic clove. Season with a bit of salt and pepper. Allow to come to a boil, then reduce to medium-low heat and cook until the water has been absorbed, or until your desired doneness. Stir frequently during this time.
- When there’s about 1 minute left, add your mushrooms to the pot, and stir to warm through. Pour into a bowl, drizzle with an additional tsp. of truffle oil, and devour.
Notes
*All truffle oils taste different. You should definitely taste your truffle oil to determine how strong it is. Mine (the black truffle flavored extra-virgin olive oil from Trader Joe’s) isn’t very strong, so the amount written in the recipe was perfect. If yours is on the stronger side (aka. you couldn’t imagine using a whole Tbsp. of the stuff in this oatmeal), simply use 1-2 tsp. and cut the rest with regular olive oil.
A very special thank you goes to Bob’s Red Mill for sponsoring this post and for supplying me with some of their delicious products that I love for this recipe! All opinions are my own.
What a genius way to eat savory oatmeal!!! This looks delish!
Thanks, Rachel!! I was really tickled with how it turned out :)
I’m so intrigued by this!! Though I’m SUCH a sweets person, I have a feeling your mom and I could at least bond over truffle oil. I love it so much.
I’m a sweets person, too! But when truffle oil is added to the mix – watch out!
Oh girl. I hear you on the sweets thing, haha. I love the idea of savory oatmeal (though I’ve never actually tried it!!) and this one sounds AMAZING!!! Totally picking up some of that oil from TJ’s next time I’m there!!! Love the photos, too, girlie!
Thanks, Lucia! Definitely try it out if your TJ’s still has it!
I’ve only had truffle oil in french fries and omg THAT was amazing. I still can’t jump on the savory oats bandwagon but this recipe is too good to pass up!!! :)
RIGHT?! Truffle fries <3 I never thought I'd be a savory oat fan until I tried this recipe!
Actually, I’m a savoury-for-breakfast person and like to end the day with sweet oat bran. So your idea sounds quite intriguing. I’ve still to try truffle oil and now need to search for it again. Thank you also for explaining the difference between the various kinds a little as I remember searching for it after another blogger’s mention and being confused by flavoured vs. actual truffles as an ingredient. Knowing you enjoyed it with the flavoured kind makes me feel better about the few choices we have over here :).
YES! I think you’d love this for breakfast if you’re a savory breakfast person! I never understood how once could eat something savory for breakfast until now ;)
This looks AMAZING! I’ve definitely got to try it out ASAP!
I’ve never had truffle oil before but I’m super intrigued by it thanks to this recipe! I’ve also never had savory oats— so I guess I need to step out to my comfort zone and give this recipe a try :) So unique!
I think you’d love it, Liz! Let me know what you think if you give the oil or this recipe a try :)
I love the idea of toasting the oats!! I bet it really takes them to the next level. I agree that all the delicious sweet breakfast things are some of my favorite things in life (pancakes = my true love), but sometimes I do crave something savory. Like this bowl!!
Toasting the oats is a total and complete game-changer! SO good!
I have been dying to try savory oatmeal, and this recipe is exactly what I have been looking for. Truffle oil on anything is to die for, and with the texture of the oats I am sure it is all amazing!
Yay! I hope you give it a try then, Les! Let me know what you think if you do :)
Savoury Oatmeal? I’ve never ever tried to do it. But this looks really good and with those mushrooms and the truffle oil, this is definitely going on my must-try list for sure!
Thanks, Rebecca! I think you’d love it! It’s one of our new favorites :)
I love unique sounding recipes so I must try this one!
Thanks, Tracy! It’s pretty delicious (although I’m totally biased ;) )
I just tried this and loved it! I have oatmeal for breakfast almost every morning but this has opened my eyes to how good savory oatmeal can be for lunch/dinner. I added a bit of parmesan cheese as well and it made it even more risotto-esque :).
So happy you loved this, Olivia! Savory oatmeal is pretty wonderful – I definitely crave the sweet variety 9/10, but every once in a while, savory hits the spot :)
Had this for dinner yesterday. And OMG! It was great! Added 200 g of riced (grated) cauliflower too, and that was the perfect way to add in some more veggies :) And I had pretty big mushrooms, so lots of mushroom in there, but I love mushrooms so that was just a bonus ;) Another thing I changed was to use quick-cooking (6 minutes) steel cut oats instead of regular oats. I like the nuttier flavor and the extra texture they bring to the dish. To make it a complete meal I served it with pan fried chicken breasts (wanted some extra protein!) But really, the star of the show was the truffle oil. Bought it just for this recipe and I was not disappointed. Loved the stuff! Really took this dish from good to great!
Thanks for sharing yet another awesome recipe <3