Ingredients
- Rolled Oats: The base of our dish, providing a creamy and hearty texture. Opt for rolled oats for the best balance of texture and cooking time. Avoid instant oats as they can become mushy.
- Water or Vegetable Broth: Liquid for cooking the oats. Vegetable broth adds an extra layer of savory flavor, but water works just as well.
- Egg: The star protein topping! Choose your favorite cooking style – fried, poached, or scrambled – for a perfect creamy yolk or fluffy texture.
- Olive Oil: Used for sautéing vegetables and adding richness. You can substitute with other healthy oils like avocado or coconut oil.
- Onion: Adds a foundational savory flavor. Yellow or white onions work best for their mildness when cooked.
- Garlic: Enhances the savory notes and provides a pungent aroma. Fresh garlic is recommended, but garlic powder can be used in a pinch.
- Spinach: A nutritious leafy green that wilts beautifully into the hot oatmeal, adding vitamins and a subtle earthy flavor. Kale or other greens can also be used.
- Cherry Tomatoes: Provide a burst of sweetness and acidity, adding a bright counterpoint to the savory oats. Halved or quartered, they cook down slightly to release their juices.
- Soy Sauce or Tamari: Adds umami and saltiness, deepening the savory profile. Tamari is a gluten-free alternative to soy sauce.
- Sesame Oil: A drizzle at the end adds a nutty aroma and flavor complexity. A little goes a long way.
- Salt and Black Pepper: Essential seasonings to enhance all the flavors and bring everything together. Adjust to your taste.
- Optional Toppings: These are suggestions to elevate your savory oatmeal further (see “How to Serve” section for more ideas):
- Fresh Herbs: Parsley, cilantro, chives, or scallions for freshness and aroma.
- Red Pepper Flakes: For a touch of heat.
- Sesame Seeds: For added texture and nutty flavor.
- Avocado: For creaminess and healthy fats.
- Sriracha or Hot Sauce: For an extra spicy kick.
- Shredded Cheese: Parmesan, cheddar, or feta for cheesy goodness.
- Sauteed Mushrooms: For an earthy and umami-rich addition.
- Roasted Vegetables: Broccoli, bell peppers, or zucchini for heartier textures and flavors.
Instructions
- Prepare the Vegetables: Start by finely dicing the onion and mincing the garlic. If using cherry tomatoes, halve or quarter them. Wash the spinach thoroughly.
- Sauté Aromatics: Heat olive oil in a saucepan or pot over medium heat. Add the diced onion and sauté for 3-5 minutes until softened and translucent. Add the minced garlic and sauté for another minute until fragrant, being careful not to burn it.
- Add Tomatoes and Spinach: Introduce the halved or quartered cherry tomatoes to the pan and cook for 2-3 minutes, allowing them to soften slightly and release some of their juices. Add the spinach to the pan in handfuls, stirring until it wilts down. This might take a few minutes as spinach reduces significantly in volume.
- Incorporate Oats and Liquid: Pour in the rolled oats to the vegetable mixture and stir to combine. Add water or vegetable broth to the pot. The general ratio for rolled oats is usually 2:1 liquid to oats, but for a creamier consistency, you can slightly increase the liquid. For example, for 1 cup of rolled oats, use 2 ½ cups of liquid. Stir well to ensure the oats are evenly distributed in the liquid.
- Simmer and Cook Oats: Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let the oatmeal cook for approximately 15-20 minutes, or according to the package directions for your specific rolled oats. Stir occasionally to prevent sticking and ensure even cooking. The oatmeal is ready when it has absorbed most of the liquid and has a creamy, porridge-like consistency.
- Season the Oatmeal: Once the oatmeal is cooked, remove it from the heat. Stir in soy sauce or tamari and season with salt and black pepper to taste. Start with a smaller amount of soy sauce and salt, then adjust as needed. Remember that the toppings you add later might also contribute to the overall saltiness.
- Cook the Egg (Optional): While the oatmeal is cooking, prepare your egg. You can fry an egg in a separate pan with a little olive oil or butter for a crispy edge and runny yolk. Alternatively, poach an egg for a delicate and soft texture, or scramble an egg for a fluffy topping. The choice of egg style is entirely up to your preference. For a fried egg, heat a non-stick pan over medium heat, add oil, and crack the egg into the pan. Cook until the whites are set and the yolk is still runny, or cook longer if you prefer a firmer yolk. For a poached egg, gently simmer water with a splash of vinegar, create a whirlpool in the water, and carefully crack the egg into the center. Cook for 3-4 minutes for a runny yolk. For scrambled eggs, whisk eggs with a splash of milk or water, and cook in a buttered pan over low heat, stirring constantly until softly set.
- Assemble and Serve: Ladle the savory oatmeal into bowls. Top each serving with your cooked egg. Drizzle a touch of sesame oil over the oatmeal and egg. Garnish with your choice of fresh herbs, red pepper flakes, sesame seeds, or any other desired toppings. Serve immediately and enjoy the comforting and flavorful savory oatmeal with egg!
Nutrition
- Serving Size: one normal portion
- Calories: 400
- Protein: 20g