Steel-cut oats--with melted brie and reduced-fat cream cheese--take center stage in this risotto-like breakfast dish. They're mixed with spinach and vegetables and topped with a sunny-side-up fried egg. This hearty breakfast will satisfy you for hours.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Coat a large nonstick saucepan with nonstick spray; heat over medium heat. Add red pepper and mushrooms. Cook for 5 minutes, stirring occasionally. Add green onions and cook 3 minutes, stirring occasionally. Remove vegetables from the pan and set aside.

  • Meanwhile, in a medium saucepan, bring water and salt to boiling; reduce heat to low and add the lid. Add oats to the saucepan used to cook the vegetables.

  • Carefully stir 1 cup of the simmering water into the oats. Cook, stirring frequently, over medium heat until liquid is absorbed. Stir another 1 cup of the water into the oats. Continue to cook, stirring frequently, until liquid is absorbed. Stir 1/2 cup of the water into oat mixture. Cook, stirring frequently, until water is absorbed. Stir in the remaining water. Cook and stir until oats are just tender.

  • Remove oat mixture from the heat. Add brie cheese and cream cheese. Stir until cheese is melted and mixture is well combined. Stir in spinach and reserved vegetable mixture.

  • Meanwhile, coat a large nonstick skillet with nonstick spray. Heat over medium heat. Break eggs into skillet, keeping eggs separate. Reduce heat to low; cook eggs for 3 to 4 minutes or until whites are completely set and yolks start to thicken.

  • Flip the eggs and cook 30 seconds more for over easy (or 1 minutes if you prefer over hard). To serve, spoon oat mixture into four shallow bowls. Top each serving with an egg, yolk side up. Sprinkle with basil and freshly ground black pepper.


Tip: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.

Nutrition Facts

183.2 calories; protein 11.7g 23% DV; carbohydrates 16g 5% DV; exchange other carbs 1; dietary fiber 2.7g 11% DV; sugars 1.7g; fat 8.1g 13% DV; saturated fat 2.9g 15% DV; cholesterol 192.4mg 64% DV; vitamin a iu 1609IU 32% DV; vitamin c 20.9mg 35% DV; folate 49.4mcg 12% DV; calcium 85.4mg 9% DV; iron 2.2mg 12% DV; magnesium 17.4mg 6% DV; potassium 196mg 6% DV; sodium 223.2mg 9% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This is my favorite breakfast! I save the leftovers and reheat for the next day and it still tastes yummy! I have made this several times now and I love how creamy the risotto gets. You forget that it is oats. Read More
Rating: 5 stars
Love this combo of veggies and steel cut oatmeal I sometimes add cauliflower rice and cut back on oatmeal for less carbs. Read More