try Thermomix Oat Risotto for a savory oatmeal breakfast!

toothsome oat risotto with conversions for users of Thermomix TM5 in USA

As our Thermomixing friends in Australia head into the cooler days of autumn, I’m reminded of the warming treat that became my go-to breakfast during the past winter here in Canada.

We don’t often prescribe a specific “ingredient of choice” for recipes on this blog, but this savory oatmeal demmands it. It’s the texture of this Mediterranean-influenced oat risotto is what sets it apart, to make it the stand-out recipe that you’ll never tire of. And that texture is a direct result of the quality of  oats used: Quick Cook Steel Cut Oats from Bob’s Red Mill is my oat of choice for this savory oatmeal. No sponsorship here — I’m just seriously in love with the soft “chew” this ingredient imparts while bringing fragrant flavors together in a morning melting pot of yum. Sunflower seeds are as essential as the quick-cooking steel-cut oats; please don’t omit, or you won’t enjoy the full wonder of this recipe.

Savory Oatmeal breakfast recipe for Thermomix TM5

If you’ve been following this blog for a while you’ll know that my food style leans more to savory than sweet. So this recipe is heaven for me — at any time of day, but especially in the morning. Take advantage of the nine-minutes of carefree Thermomix “cooking time” for brushing teeth and making the bed :) And if you manage to have leftovers, consider packing some for lunch, or adding to fish, chicken, or sauteed mushrooms as a side dish for dinner. Whether you view this as “savory oatmeal” or “oat risotto”, I think you’ll love it as much as I do!

5.0 from 1 reviews
try Thermomix Oat Risotto for a savory oatmeal breakfast!
Savory Oat Risotto is hearty breakfast full of yummy textures and comforting flavor, Includes conversions for users of Thermomix TM5 in USA.
Cuisine: Thermomix
Recipe type: breakfast
  • 1 clove garlic, (large or small as you prefer)
  • 60 g (2 oz) torn kale, or spinach leaves
  • 500 g (16.4 oz) broth (chicken, veg,) or water
  • 2 sprigs herbs of choice (rosemary, oregano, basil)
  • 130 g (4.5 oz) steel cut oats, quick cooking
  • 30 g. (1 oz) pitted black olives (Kalamata), roughly chopped
  • 30 g (1 oz) sun-dried tomato pieces in oil, chopped
  • ½ lemon, juice and zest
  • 30 g (1 oz) raw sunflower seeds (substitute toasted if necessary) plus more for sprinkling on top
  • 30-50 g (1-2 oz) feta cheese, crumbled or in pieces
  1. Put garlic into mixing bowl and chop 6 sec/speed 6. Scrape down sides of bowl with your fave spatula. Add kale and chop3 sec/speed 4.
  2. Add the broth, herbs, oats and cook 9 min/100C (200F)/REVERSE/spoon speed.
  3. Add chopped olives, sundried tomatoes, feta cheese, lemon juice and zest, sunflower seeds and stir 4 sec/REVERSE/speed 4. Sprinkle with additional sunflower seeds to serve.
This recipe makes a hearty savory breakfast but leftovers can make a great lunch or side for dinner. (Super addition to steamed fish or chicken!)

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See 6 comments from people who cook with Thermomix:

  1. Stacey February 29, 2016 at 7:36 am #

    Looks like heaven – and I’m not an oats lover, either. I know my shopping list for today!

  2. Jen March 1, 2016 at 2:00 pm #

    I have never cooked steel cut oats before and can only get the ordinary ones, not quick cook. Do you have an idea of how much longer I would need to cook these and whether I would need more liquid?

  3. kitchenlifehacks April 3, 2016 at 6:01 am #

    Cool to start a light breakfast very healthy for people doing sport or just like healthy food.

  4. Maggi August 1, 2016 at 11:31 pm #

    Does kale go in with herbs or later with feta?

  5. ThermomixBlogger Helene August 2, 2016 at 9:39 am #

    Oh Maggi! So very sorry for the confusion… and THANK YOU for pointing out my omission. I’ve now updated the recipe and added the kale in the first step. Thanks so much for taking the time to ask this question, and happy mixing to you :)

  6. Maggi August 3, 2016 at 12:08 am #

    I aim to please ;-)
    Tried it [as a supper though] and it was LOVELY.
    Thanks for all the recipes – happy mixing right back at ya!