Italian style savoury oatmeal with wild mushrooms, leeks and bacon

Name: Italian style savoury oatmeal with wild mushrooms, leeks and bacon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 Tbsp Avocado oil; 4 cups mixed mushrooms (throw in a mixture of what you have: shitake, reishi, chestnut, button, enoki, portobello, etc.); 3 slices organic bacon (chopped); 2 leeks finely chopped; 2 cloves garlic (minced); 1/2 tsp chili flakes; 2 cups oatmeal; 4 cups 1000ml of stock (chicken or veg - I usually use 1 cube of stock per 2 cups of water); 1 Tbsp olive oil; 1 clove minced raw garlic; 2 Tbsp parmesan cheese (grated); 2 Tbsp fresh thyme (finely chopped (1 tsp dry if you don't have fresh)); Sea salt and fresh cracked black pepper to taste

It’s Day 7, the final day of Oat Week at The Curious Giraffe!

It’s time for some savoury Italian oats to end Oat Week in style! Oats do such a great job in this recipe of providing a low GI starch as a base for some hearty autumnal Italian flavours. You won’t believe that this is oatmeal!

A new twist on a traditional risotto type Italian recipe using Oatmeal instead of rice. This dish is full of heart healthy oats, leeks, mushrooms, and garlic.

Italian style savoury oatmeal with wild mushrooms, leeks and bacon

It's time for some savoury Italian oats to end Oat Week in style! Oats do such a great job in this recipe of providing a low GI starch as a base for some hearty autumnal Italian flavours. You won't believe that this is oatmeal!

Course Breakfast

Cuisine Dairy Free, Gluten Free, Nutrient Rich, Refined Sugar Free

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4

Author Laura Livesey

Ingredients

First step

4 Tbsp Avocado oil
4 cups mixed mushrooms throw in a mixture of what you have: shitake, reishi, chestnut, button, enoki, portobello, etc.
3 slices organic bacon chopped
2 leeks finely chopped
2 cloves garlic minced
1/2 tsp chili flakes or more if you like it really spicy![/fusion_builder_column]

Second step

2 cups oatmeal
4 cups 1000ml of stock (chicken or veg - I usually use 1 cube of stock per 2 cups of water)

Third step

1 Tbsp olive oil
1 clove minced raw garlic
2 Tbsp parmesan cheese grated
2 Tbsp fresh thyme finely chopped (1 tsp dry if you don't have fresh)
Sea salt and fresh cracked black pepper to taste

Instructions

Heat half of the oil in a large pot. Fry the mushrooms until golden - about 5 mins. Take mushrooms out of pot and set aside. In the same pot, now place your bacon and fry until browned, add then add the remaining half of the oil, along with the leeks, garlic, and chili flakes and fry until soft.
Add the following to the pot, bring to a boil, and then simmer for 20-25 minutes until a thick consistency is reached
Take the pot off the heat, and then add