Simple Savory Oatmeal (Egg Oatmeal)

Simple Savory Oatmeal (Egg Oatmeal)

How to make savory oatmeal; the perfect recipe for anyone wanting a new way to enjoy their morning oatmeal. This egg oatmeal uses a simple veggie stock, onion, and garlic flavor base for creamy, savory oats, topped with a pan-fried egg and kale – or your toppings of choice. This healthy savory breakfast is vegetarian, dairy-free, gluten-free, and packed with flavor and satisfaction!

Course Breakfast, Brunch, Main

Cuisine American

Diet Gluten Free, Vegetarian

Freezer friendly 1 Month

Shelf life 2-3 Days

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings

Calories 375kcal

Author Samira

Ingredients

1 cup rolled oats or quick-cook steel-cut oats (check the package for cooking times)
1 cup vegetable stock
2 eggs
1 mini onion or shallot
1 small garlic clove
1 cup kale or spinach
2 tablespoon olive oil separated
1/2 tablespoon chili sauce or sauce of your choice
1/4 teaspoon Black pepper
Microgreens optional
Cheese optional, to sprinkle over top or stir into

US Customary - Metric

Instructions

Step 1: Sauté the garlic and onion

Finely chop the onion and garlic.
Heat up the oil in a medium-large saucepan and, once hot, add the onion and garlic to sauté lightly for a couple of minutes until they begin to turn translucent.

Step 2: Add the stock and oats

Add the vegetable stock and rolled oats and stir well. Then place a lid over the pot and leave to cook over medium-low heat for 3-4 minutes or until tender.
If you find the oats aren't creamy enough for you, then add a splash of extra stock or milk towards the end of the cooking process and mix in.

Step 3: Prepare the toppings

In a small frying pan, add a little oil and the kale and sauté for just a minute or two until slightly softened/wilted. Then add the egg with a pinch of black pepper and cover the pan, cooking until the egg and yolk are cooked to your preferred level.

Step 4: Assemble the egg oatmeal

It's time to assemble your savory oatmeal bowl. First, add the oats, then your kale, egg, microgreens, and sauce. Top it off with a little cheese if preferred, and enjoy immediately!

Notes

Using other grains: Although it's possible to make porridge with various grains, including rice and quinoa, I've only tested this savory porridge recipe with oatmeal. However, let me know in the comments if you'd like me to prioritize sharing alternative options too. You could also make a similar dish with cornmeal (polenta). However, that to me isn't 'porridge,' then.
The Seasonings/Sauce: The seasonings and sauce you use can completely change the vibe of your meal and transport you around the world: Mexican, Chinese, Korean, Italian, etc. So feel free to experiment.
Cooking the eggs into your oatmeal: There is an option to cook the eggs into the oatmeal rather than using it as a topping. To do so, you'd slowly add the whisked egg into the oatmeal/stock mixture as it cooks, stirring between each addition until it's all added, and continue to stir until the oatmeal is cooked and fluffy.
Adjust the liquid ratio: When enjoying sweet oatmeal, I tend to have mine very creamy and liquidy. I do almost the opposite with savory and tend to make it drier, with more chew. If you'd like it to be creamier, add a little extra stock, and feel free to add in a little cream/milk towards the end of the cooking process.
For vegan savory oats: Omit the egg and use the toppings of your choice instead. I recommend some kind of 'saucy' ingredient like sauteed tomatoes (until the juices run) to make a little 'sauce' where the egg yolk will no longer be. You could also spoon over 1-2 tablespoon of dairy-free cream to the top of the oatmeal to add extra richness.

Nutrition