Savory Oatmeal

This was a simple recipe designed to use up some of the leftover Burnpile Squash puree from yesterday's post:  http://sobremesastyle.blogspot.com/2016/02/burnpile-red-kuri-kanocha-and-poblano.html. 

I forgot to take pictures - sorry - so you will just have to imagine its beautiful, mac 'n' cheese texture.  I love savory breakfasts and the combination of cheese and chili peppers. This oatmeal has all those elements and is so delicious when you lift up your spoon and strings of cheese pull up from the bowl.   It's hearty and filling and makes a great camp breakfast.  I know I am usually harping about carbs but for some reason this oatmeal does not have a negative impact on my blood sugar, especially when combined with the cheesy protein. I could eat the whole pot myself, which would not be a good thing, so if you make this, be sure to have someone to share it with!

It's critical to use a nutty, crunchy oatmeal with as large of oat kernels as you can find. I prefer McCann's steel cut oats (not quick cooking) for this purpose.  The choice of cheese is up to you, but I had smoked Jarlsberg on hand so that's what I selected.  It went exceptionally well with the slightly smoky squash puree.

Savory Burnpile Squash and Poblano Oatmeal

Makes 2 servings

1/2 McCann's Irish steel cut oats
1/2 tsp kosher salt
2 cups water
1/2 cup leftover burnpile squash and poblano puree
1/2 cup grated smoked Jarlsberg cheese

Add the oatmeal, salt, and water to medium saucepan.  Bring the water to boil for 5 minutes then reduce heat to a simmer and continue to cook until the oatmeal is tender but still retains some crunch, and most of the water is absorbed, leaving the oatmeal with the consistency of thick yogurt.  Stir in the cheese and squash puree and continue to simmer until the puree is warmed and the cheese is melted.