Savory Oatmeal with Homemade Sriracha

Chef: Mia Hackney Vitamix Sous Chef

Ingredients

Homemade Sriracha

• 454g red jalapeños (or Fresno chillies), stems removed
• 5 garlic cloves (20g)
• 50g light brown sugar (or maple syrup)
• 1 tbsp sea salt
• 90ml distilled white vinegar

Savoury Oatmeal

• 1 tbsp olive oil
• 40g shallot, finely chopped
• 130g steel-cut oats
• 2 garlic cloves, grated
• 600ml vegetable stock (or water)
• 1 tbsp soy sauce (optional)
• ½ tsp sea salt (optional)
• ¼ tsp ground black pepper
• 2 tbsp homemade sriracha

Directions

Homemade Sriracha

1. Place the chillies, garlic, sugar and sea salt into the Vitamix container and secure the lid.
2. Select Variable 6 and pulse 5–10 times until finely chopped.
3. Transfer to a clean jar, seal and leave to ferment in a dark place at room temperature for 2–7 days, stirring daily once fermentation begins.
4. Return the fermented mixture to the Vitamix with the vinegar.
5. Blend on the highest speed for 1–2 minutes until completely smooth.
6. Strain through a fine sieve into a saucepan.
7. Bring to the boil, then simmer for about 5 minutes until thickened.
8. Cool completely before storing in an airtight container in the refrigerator.

Savoury Oatmeal

1. Heat the olive oil in a saucepan over medium heat.
2. Add the shallot and cook for 2–3 minutes until softened.
3. Stir in the oats and garlic.
4. Add the vegetable stock, soy sauce and sea salt. Bring to the boil.
5. Reduce to a simmer and cook for 15–20 minutes, stirring occasionally, until thick and creamy.
6. Season with black pepper and adjust seasoning to taste.
7. Divide between bowls and top with 2 tbsp of homemade sriracha.
8. Add your favourite toppings and serve immediately.

Recipe Notes

• Top with sautéed spinach, mushrooms, avocado, soft-boiled eggs, pork belly, spring onions or microgreens.
• Finish with a drizzle of toasted sesame oil for extra flavour.
• The homemade sriracha will keep refrigerated in an airtight container for up to 6 months.
• Longer fermentation produces a tangier, more complex hot sauce.