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1 Tbsp Butter

2 medium Shallots, diced

2 cloves Garlic, chopped

1 tsp each: fresh Thyme, fresh Rosemary, fresh Sage, chopped

1 cup Steel Cut Oats (Regular or Gluten Free)

2 cups Vegetable Broth

Freshly ground Pepper to taste

Salt to taste


Heat butter in a pan over medium heat. Add shallots and garlic and sauté for 4-5 minutes, or until just translucent.

Next, add herbs and steel cut oats. Stir frequently and continue to cook for 3-5 minutes, allowing herbs to become fragrant and oats to toast slightly.

Add vegetable broth and bring to a boil. Cover and reduce heat to low; stirring regularly. The oats will continue to thicken; cook for at least 20 minutes to reduce the liquid, and longer if desired.

Add freshly ground pepper and salt to taste and serve.

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