Steel-cut oats cooked in oatmilk become creamy and rich, then tossed with garlic, herbs, and a knob of butter for a warming weeknight dinner. It's both soup and porridge, lean and satisfying.

Serves 2. 40 minutes, 8 at the stove.

About 450 calories a serving, 16 g protein, 40 g carbohydrate, 26 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Mince 3 cloves garlic and dice 1 medium onion. Heat 1 tablespoon butter in a heavy pot over medium heat, add the onion and garlic with 1 teaspoon dried thyme, and cook until soft, about 4 minutes.4 min
2. Pour in 1 cup steel-cut oats and stir constantly until they smell toasted, about 2 minutes.2 min
3. Add 3 cups oatmilk and 2 cups vegetable broth. Stir, bring to a simmer over medium-high heat, then reduce heat to low and cook uncovered, stirring often, until the oats are tender and creamy, about 30 minutes. Add 1 teaspoon salt near the end.30 min
4. Taste and season with pepper. Stir in 1 tablespoon butter to finish.

Note Swap the thyme for dried sage or oregano. Leftovers keep three days covered in the fridge and reheat gently with a splash of water or broth. Serve in wide bowls with a grind of pepper, or with a poached egg on top to stretch it.