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For me oatmeal was something Mom always made. It was inexpensive, went a long way, was hearty and kept your belly full until lunch time. While the flavors combinations Mom made us changed one thing remained the same; she always used Quaker® Oats. It’s a brand she and my Grandma trusted and one that I do as well. Throughout the years just like the flavor varieties of Quaker® Oats offered I, too, ventured outside my standard milk/sugar/fresh fruit and started to delve into more heartier versions.
When the great folks at Quaker® Oats challenged me to come up with a hearty oatmeal I was super excited! I really wanted to push the limits here and go a totally savory, hearty route. Thus I came up with a Bring Your Best Bowl with Quaker® Oats: Savory Pot Roast and Eggs Hearty Oatmeal recipe. But first, have you entered in their contest yet to “Bring Your Best Bowl” contest yet? OMGosh you have to! Go to the national sweepstakes site to enter for a chance to inspire the next Quaker® Oatmeal flavor. AND not only on top of bragging rights, you could win $250,000!!! Plus top recipe entries will be created and sold in stores for a limited time in Fall 2016! Read here for full National Sweepstakes Rules. Contest Start Date – January 2016, Contest End Date – March 12, 2016 and they Announce Winner – November 2016. Good Luck!
So after I read the email I hopped into my car and went to my local Walmart. Seriously the Super Center I go to truly is a one stop shop for me. Shopping at Walmart is perfect for a sweepstakes like this as you can literally walk into the store and get inspired by what’s on the shelves, freezers and displays. For me, having made some pot roast the night prior I wanted to make my own play on ‘steak and eggs’. Into the store I went and thanks to the huge aisle makers (on both ends of the aisle – SERIOUSLY love this!) I was able to go straight to my aisle and grab my oats.
A few more stops at the fresh veggies and dairy aisle to pick up eggs and out the door I was.
As soon as I got home my stomach was grumbling big time as I could not stop thinking about this recipe. Did you ever get this image of how something, some flavor combination is going to taste even though you’ve never had it? See for me, I do that often. It’s one of those where I can see the end results, the bits/pieces/parts of what goes in to making it and just somehow “know” it’s going to taste awesome. That’s what this recipe was for me. I mean most of us in our life has had steak and eggs so why not use pot roast? Truly you could use leftover steak as well. Quaker® Oats lends itself to being the perfect base to one amazing recipe.
Now for me since I already had pot roast cooked, I also had the onions caramelized and the mushrooms sautéed however if you don’t check out the notes section of the recipe on how to make these. Quick-cooked caramelized onions are something I always have in my fridge as they are perfect on so many dishes. They take on such a sweet (and savory) flavor when cooked like this.
Next into the pan instead of using milk or water I went with beef broth as I wanted the oats to have a more richer, more savory taste. Okay FYI.. I cannot believe I have never cooked oats in broth before! OMG.. TO DIE FOR! I mean WOW! However if you don’t have it on hand you could use water, I wouldn’t use milk – not with the roast beef and gravy. But trust me if you have broth (or even stock if you want a rich/decadent flavor) use that!
As you can see in the picture above with the oats, you want it to where the broth is almost all absorbed but not quite. Remember you’re adding gravy and the yolk from the egg so you’ll have that additional creamy liquid to add. If you like your oats a bit looser then by all means leave a little more liquid in it. Remember with Quaker® Oats, it’s totally customizable!
While the oats were cooking away onto a hot non-stick skillet went the eggs. Now if you see my white are perfectly set while the yolks are bright and runny. And you’ll also notice the egg wasn’t flipped. How’d I do that?! Magic! LOL Honestly it’s really simple and a trick I figured out not too long ago. For me the trick is to start off with a medium hot skillet and as soon as the whites of the egg no longer spread out on the pan, immediately reduce the heat to low and let the eggs cook low and slow. By doing this the whites will set and allow the yolks to remain runny – just perfect if you ask me!
Once the eggs were done the last thing to do was to create my bowl and dive in. For me I always get a little bit excited, almost like it’s Christmas morning when I go to unwrap my first present, piercing the yolk. Seeing that bright yellow yolk just ooze out and coat your dish is a thing of beauty for me. A thing of delicious beauty… LOL
So come on and Bring your Best Bowl with Quaker® Oats and come up with something truly amazing!Print
- 1 cup Quaker Old Fashioned Oats
- 1 3/4 cup beef broth
- 1/2 teaspoon salt
- 1/4 cup caramelized onions, warmed
- 1/4–1/2 cup sauteed crimini mushrooms
- 1 cup cooked pot roast or shredded beef, warmed
- 1/4 cup beef gravy, warmed
- 2 XL eggs
- In medium sauce pan add the beef broth and bring to a boil.
- Once the broth is boiling add in the oats and 1/2 teaspoon of salt. Stir occasionally for 5-9 minutes or until the oats are softened. You should be able to pull the spatula through the oats and have it very slowly join back together. There should be some liquid left but not a lot.
- Place a medium non-stick pan over medium heat.
- When the pan is hot give it a light spray with cooking oil.
- Crack one egg in at a time using a heat-safe spatula to help form the egg into a circle or oval depending on your toast.
- Once the one egg is cooking away, crack the other egg trying not to touch the whites.
- Reduce the heat to medium low and allow the whites to cook until set. ~3-7 minutes for the whites to be set and the yolks to be running. Cook longer for solid yolks. By cooking them low and slow there’s no need to flip the eggs.
- Evenly divide the oats between two bowls. Place half of the sautéed onions and mushrooms over top of the oats.
- On top of that add the warmed pot roast to each bowl and drizzle with the warmed gravy.
- Top with the dippy egg.
- To eat gently pierce the egg yolk to make a creamy sauce.
To caramelize onion and mushrooms you’ll need:
1/2 teaspoon butter, unsalted
1/2 teaspoon olive oil
1/2 cup chopped onions
6 criminii mushrooms, sliced
Pinch of salt
1. In a medium skillet over medium heat add in the butter and olive oil.
2. Once the butter is melted add in the onions and mushrooms. Cook for 2 minutes gently stirring and add in the pinch of salt. Cook for 5-6 minutes or until the onions are soft and the mushrooms have browned.