Morning oatmeal is kind of my ‘thing’ in the colder months, from strawberry baked oatmeal (with a hidden cheesecake center!) to berry oatmeal, baked blueberry oatmeal bars, and healthy overnight oats. I love starting my day with oats in one form or another. This time I’m taking things back to the basics with a simple oatmeal recipe. And, this time it’s savory oatmeal with an egg! This egg oatmeal is flavorful, comforting, and packed with nutrients – the perfect way to start the day or for a quick lunch! Not only is oatmeal genuinely versatile, with tons of topping options, but this egg and oatmeal breakfast takes just under 10 minutes to prepare. For something as filling and wholesome as this savory oatmeal, I’ll take that as a major win! I love to serve my savory oatmeal recipes with an egg. The fried egg with the creamy yolk is perfect for cutting open and allowing the yolk to ooze over the oats as an additional sauce. Plus, this savory oats recipe feels decadent while remaining healthy.
The Savory Oatmeal Ingredients
Rolled oats: I tend to always use rolled oats for my oatmeal recipes due to their quick cooking time. However, if you have access to ‘quick-cook’ steel-cut oats, they will also take just a few minutes AND are even less processed. Stock: I use homemade vegetable stock. If you eat meat, then feel free to use chicken stock instead. You could also use a stock cube/bouillon cube with water. You could also use plain water and some of your favorite spices and/or tomato paste (and other simple extra flavorings) instead, but I really think the stock helps to pack in flavor. Aromatics: I used a simple base of onion and garlic. Feel free to use shallots instead of the onion. You could also add a little ginger to infuse the savory oatmeal with extra flavor. Oil: I used olive oil, but any neutral cooking oil will be fine (Optional) Butter: Just a little salted butter mixed in towards the end of the cooking process can help to really elevate the flavors and make this dish super creamy. However, it’s 100% optional.
The Toppings
Kale: spinach would also work. I use this as a topping. However, to pack in even more nutrition to the meal, you can increase the amount you use and cook it in with the oatmeal to further wilt. Egg: egg and oatmeal are a surprisingly excellent pairing. The classic choice is to make a fried egg to top your savory oatmeal. However, a poached egg would also work very well. Black pepper: because the savory oatmeal has salt in the stock, I tend to avoid adding extra and just reply on a little black pepper. However, I know some people love a pinch of salt on fried eggs. Chili sauce: I love the pop of heat from the chili sauce. However, feel free to use the sauce of your choice to finish off the dish. Another simple ‘sauce’ element would be something like a flavorful pesto. You could also add a pinch of red pepper flakes for extra heat or a drizzle of homemade chili oil! Microgreens: technically optional as we’ve used kale too. However, if I have some in the house, it’s an easy way to add extra greens and nutrients to your breakfast. (Optional) Cheese: I don’t usually start my day with cheese. However, cheese does make everything better, so feel free to add a sprinkle if preferred! Sprinkle with a bit of cheddar, parmesan, or cheese of your choice. Feel free to sprinkle with a little nutritional yeast or add your favorite melting vegan cheese for a dairy-free option.
Other Optional Toppings
Sauteed tomato: Egg and tomato always go well together in my book. A few sauteed cherry tomatoes (or one larger tomato) would make for a delicious addition to this savory porridge. Other sauteed veg: specifically, vegetables that you can sauté in just a few minutes while the oats are cooking. Bell peppers, sugar snap peas, zucchini, sauteed mushrooms, shredded carrot, broccoli, corn, etc. Raw veg: you could also add some raw veggies like avocado slices, green onions/chives (to garnish), sun-dried tomatoes and/or cucumber, etc. Extra protein: you can easily add a little thinly sliced and marinated tofu ‘bacon’ to this dish for extra protein. If you plan on eating it for lunch, then any marinated tofu cubes could work well or another meat alternative of your choice. Of course, if you eat meat and fish, then smoked salmon, meats like chorizo, etc., would also work. Nuts/Seeds: will help to pack in extra nutrients and add crunch. I like to sprinkle over this omega-seed blend! You could also use a sprinkling of everything bagel seasoning instead.
How to Make Egg Oatmeal
Step 1: Sauté the garlic and onion
First, finely chop the onion and garlic. Then, 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!
How to store
I prefer to make my oatmeal fresh on the day I want to enjoy it. However, any of these savory oatmeal leftovers (not topped!) can be stored in an airtight container in the refrigerator for several days (2-3 for the best flavor). Reheat the oats on the stovetop or in a microwave with a splash of extra water or milk to bring them back to a creamier consistency.
Recipe 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 Tbsp of dairy-free cream to the top of the oatmeal to add extra richness.
Other Oatmeal Recipes
Chocolate Baked Oatmeal (TikTok Blended Oatmeal)Healthy Banana Oatmeal (GF, Refined sugar-free, Vegan)Strawberry Baked Oatmeal (Hidden Cheesecake Center)Blueberry Baked Oatmeal (Vegan, GF, Refined Sugar-Free)Chocolate Peanut Butter Baked Oatmeal (Oven or Air Fryer)How To Make Granola Butter (Oatmeal Butter)Healthy Oatmeal Spinach Pancakes (GF)Oatmeal Chocolate Chip Cookie Cups
If you try this simple savory oatmeal recipe, I’d love to hear your thoughts/questions below. Also, I’d really appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
