[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.Print
Toasty Truffle Oatmeal
- Cook Time: 10 mins
- Total Time: 10 mins
- Yield: 1 serving (easily doubled, tripled, etc.) 1x
- 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
- 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.
*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.
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