Name: Savory Oatmeal with Tex-Mex Flavors
Total time: 2 h 35 min
Ingredients: 3 cups water; 1 cup steel-cut oats; ¼ teaspoon table salt; 1 cup chicken broth; 2 teaspoons chili powder; 2 teaspoons vegetable oil; 1 cup frozen corn; 1 shallot , chopped fine; 3 ounces cotija cheese , crumbled (¾ cup), divided; 1 tablespoon chopped jarred jalapeño chile plus 1 teaspoon brine; ½ avocado , sliced thin; ¼ cup jarred salsa; ¼ cup fresh cilantro leaves

Why This Recipe Works

Breakfast oatmeal, but make it nachos. First, the oats: Most oatmeal fans agree that the steel-cut version of the grain offers the best flavor and texture, but many balk at the 40-minute cooking time. In this recipe, we decreased the cooking time to only 10 minutes by stirring steel-cut oats into boiling water the night before. This enabled the grains to hydrate and soften overnight. In the morning, we added chicken broth and chili powder and simmered the mixture for 4 to 6 minutes, until thick and creamy. Stirring in plenty of cotija gave the oatmeal a cheesy backbone, sautéed corn and shallots provided pops of sweet/savoriness, and pickled jalapeños supplied tangy heat. Topping with spicy salsa, cooling avocado, and grassy cilantro sealed the deal—this isn't your typical bowl of breakfast oats.

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Before You Begin

The oatmeal thickens as it cools; thin with boiling water for a looser consistency. For a heartier meal, top each serving with a fried or soft-cooked egg. For a vegetarian version, substitute vegetable broth or water for the chicken broth. It's not necessary to thaw the corn before cooking.

Instructions

Bring water to boil in large saucepan over high heat. Off heat, stir in oats and salt. Cover saucepan and let stand for at least 2 hours or up to 10 hours.

Stir broth and chili powder into oats and bring to boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally, until oats are softened but still retain some chew and mixture thickens and resembles warm pudding, 4 to 6 minutes.

While oats cook, heat oil in 10-inch nonstick skillet over medium-high heat until shimmering. Add corn and cook, stirring frequently, until starting to brown and pop, about 4 minutes. Reduce heat to low; add shallot; and cook, stirring constantly, until shallot is slightly softened, about 1 minute. Stir corn mixture, ½ cup cotija, jalapeños, and brine into oats. Let stand for 5 minutes. Season with salt and pepper to taste. Serve, topping each portion with avocado, salsa, cilantro, and remaining ¼ cup cotija.