Fall Table + Savory Oats © Terracotta House 2020

I first had savory oats this past February, when I was spending my time in London. I instantly became obsessed with the concept and dreamed about it ever since. The warm creamy oats, with savory roasted veg, poached or fried egg… it’s literally everything I crave out of a meal. When Nicole and I were discussing our favorite fall flavors and recipes we wanted to test out, I instantly knew that savory oats were one of them. So here it is, our fall take on a savory perfect brunch item.

Ingredients

1 cup Oats

1 ½ - 2 cups of your favorite milk (I used Oatley Oat milk)

1 cup Butternut Squash diced small

1 cup Baby Kale

½ cup Goats Cheese

3 sprigs Fresh Thyme

½ cup diced Sweet Onion

1 tbsp Olive Oil

S & P to taste

2 Eggs

Directions

In a medium pot bring 3 cups of water to a boil. Peel the Butternut Squash and small dice about 1 cup, dice the Sweet Onion, and remove the Thyme leaves from the stems. In a medium saute pan, add the Olive Oil and heat to medium heat. Add the Onions, Butternut Squash, and Thyme leaves stirring occasionally until the squash and onions are soft and lightly browned. Add the Baby Kale and stir for another minute, season with salt and pepper and set aside. In the pot of boiling water add the 2 eggs and cook for 6 min and remove immediately. Quickly shock with ice water. The soft-boiled egg can then be peeled and set aside. Place the medium pot with 2 cups of water on the stove again and let water simmer. Just before serving the oats gently drop the peeled soft-boiled eggs in the water with a slotted spoon and let heat for 1-2 minutes. In a medium pot heat 1 - 1 ½ cups of your desired milk until it begins to simmer. Add oats and salt and pepper to taste stirring to make sure the oats are completely covered. Let cook for 5-10 min depending on the oats you use. Once the oats have softened add ¼ cup of the goats cheese and stir until well combined. You can add more milk or water to make a more porridge like consistency. Place oats in a bowl and top with the Butternut Squash, Baby Kale, Onions, remaining Goats Cheese and Soft-Boiled Egg. This can be kept in the refrigerator for 2-3 days. Just add a bit of milk or water when reheating to have a creamy consistency again. Enjoy these Savory Oats for Breakfast, Brunch, Lunch, or even Dinner!