Savory Breakfast Bowl with Pumpkin and Cauliflower Rice

A delicious savory twist on regular oatmeal!!

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Have you ever tried savory oatmeal before? The first time I ever made it was this recipe for Savory Steel Cut Oats from the blog Simple Bites. [This recipe would be a crossover if you follow Trim Healthy Mama.]

I was blown away with how delicious it was!

Since then I have tried other savory oatmeal recipes that have had ingredients such as fried eggs, avocado, mushrooms and lemon infused yogurt. They have all been delicious!

Savory oatmeal??

If you think savory oatmeal sounds strange, don’t knock it until you try it! Just forget that oatmeal is usually sweet and think of it as a warm, hearty grain bowl. Which this recipe I’m sharing today totally is since it is a combo of buckwheat and oats.

Savory breakfast oatmeal and grain bowls open up a whole world of new breakfast options! You usually use some kind of stock for the liquid. If you make homemade bone broth this is a great way to use it.

You add in spices like thyme, rosemary, and garlic and once your grains are cooked you get to top them with all sorts of fun things! Eggs, avocado, sauteed mushrooms, wilted spinach or fresh arugula, kimchi or sauerkraut, toasted nuts, micro greens, cheeses….

The options are endless and so delicious!

You can sneak in veggies!

Another thing I love about savory breakfast bowls is that it is easy to add veggies to them. I love to include veggies whenever it is at all possible!

This recipe has not one, but TWO hidden veggies: pumpkin and cauliflower rice! You would honestly never guess that there is cauliflower rice in this dish. But just think of all the extra nutrients from these two veggies!

Pumpkin is extremely high in Vitamin A and antioxidants, and can help boost immunity! The amount of pumpkin I’ve eaten this fall, my immunity should be great, lol.

What fuel type is this recipe?

If you follow the Trim Healthy Mama plan, this recipe is an S Helper. This means it has a bit more carbs than is allowed in a regular S meal, but not enough to make it a full blown crossover.

I top this breakfast bowl with a brown butter walnut drizzle that is so delicious. But if you wanted to keep this recipe an extremely light E, you could omit this part and just top it with a sprinkle of parmesan and green onions. Also use less butter for sauteing the onions so you don’t go over the 5 gram fat limit.

I highly recommend the brown butter drizzle though, as there is something about pumpkin and brown butter and walnuts that just go together so well!

You can read more about the different THM meal types in this post.

Ingredients you will need:

For the bowl:

1/2 tablespoon butter

1/2 small onion, diced

1 teaspoon dried thyme

1/4 teaspoon ground sage

400 grams frozen riced cauliflower

2/3 cup pumpkin puree

1/2 cup buckwheat groats

1/4 cup old fashioned rolled oats

2 cups beef or chicken stock

1 tablespoon parmesan cheese [green can]

1/4 teaspoon sea salt, or to taste

Green onions for garnish

For the brown buttered nut drizzle:

2 tablespoons butter

1/3 cup chopped walnuts

3 pinches coarse sea salt

1/4 teaspoon red pepper flakes

Instructions:

1. Melt the 1/2 tablespoon of butter in a medium sized pot. Add in the diced onion and saute until tender.
2. Add the thyme and sage and stir to coat. Next, add in the cauliflower rice, pumpkin, buckwheat, oats and broth. Bring to a simmer, reduce heat to low, and simmer 7 minutes, stirring occasionally.
3. Remove from the heat and stir in the parmesan cheese and salt to taste. I like to leave it just a tiny bit under salted so I can add a pinch on top!
4. Melt the 2 tablespoons of butter in a small saucepan over medium heat. Simmer until turning a nutty brown color, swirling often. This will only take about a minute or less.
5. Remove from the heat and stir in the chopped nuts, salt and red pepper flakes.
6. Spoon the oatmeal into bowls. Top with the buttered buts, green onions, extra fresh or dry parmesan and a generous pinch of salt.

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