Not everyone likes their first meal of the day to be sweet, so try offering this dish as a savory alternative for a weekend brunch— perfect for those who prefer their oatmeal with a hint of harissa rather than honey.
- 1 1/2 Cup Irish steel-cut oats
- 1 Teaspoon harissa
- 1/4 Cup plus 2 tablespoons extra-virgin olive oil
- 2 tomatoes, diced
- 2 scallions, sliced thinly
- 1/3 Cup finely chopped flat-leaf parsley
The night before, bring 2 ½ cups water to a boil in a saucepan. Then, pour in the oats immediately and simmer for 1 minute. Cover the saucepan, let cool, then place in the refrigerator overnight.
The following morning, pour 1 cup water into the oatmeal and warm over low heat, stirring occasionally with a spatula to loosen the oats. Serve slightly al dente to retain the unique texture of the oats.
Meanwhile, mix together the remaining ingredients in a small bowl to make the topping. Divide the warm oatmeal and topping among 4 bowls. Serve immediately.