Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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Comments (8)
I love savory oats for my morning oats! No turning back. And oat groats…oh, my! My favorite go-to grain. Easily subs for brown rice, but better.
Savory oats is my go to when I want something satisfying and fast. I usually cook up a batch of chewy whole groats in the Instant pot to use throughout the week, but steel cut and old fashioned oats are fine in a pinch. Right now I’m about to enjoy a bowl with spinach, grated zucchini, onion, and mushrooms, with a TBS each of flax, nutritional yeast, and some miso for added umami! Yum! I still get a lot of slack about my oatmeal that isn’t sweet, nobody seems to get that oats are just another grain!
Not just for breakfast. Great for cheering up a cold and dreary day too!
This was good, plus very easy to make as a beginner. I would personally add something more flavorful to this recipe, but it was overall okay.
I haven’t made it yet but it looks fantastic. Clearly needs more flavor so any no-salt seasoning blend or curry or dukkah will be a welcome addition. Or a nooch blend. I will report back!
Where can I locate nutrients i.e. sodium, protein for your recipes?
there’s an app called cronometer. Enter ingredients, it will give you the nutrients for each and in total.
YUM! I’m such a fan of savory oats—they’re not just for breakfast!