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Savory oatmeal recipes

Easy Savory Oatmeal


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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 large or 4 small servings 1x

Description

Savory oatmeal is an ideal savory breakfast idea! It’s wholesome, delicious and easy to make, topped with a fried egg and veggies. See vegan savory oatmeal ideas in the section above (scroll up).


Ingredients

Scale
  • 1 1/2 tablespoons salted butter, divided
  • 2 cups Old Fashioned rolled oats (do not use instant oats or steel cut oats)*
  • Kosher salt and fresh ground black pepper
  • 1 1/2 cups water
  • 1 bunch Tuscan kale (or 8 cups chopped spinach or chard, or baby greens)*
  • 1 garlic clove
  • 1 tablespoon olive oil
  • 1 cup sliced cherry tomatoes
  • 1 tablespoon balsamic vinegar
  • 1 avocado. chopped (optional)
  • 2 eggs**
  • For the garnish: Thinly sliced green onion, Parmesan cheese (optional)

Instructions

  1. Make the oatmeal: Melt 1 tablespoon butter in a saucepan over medium heat. Add the oats and toast for about 2 to 3 minutes, stirring often, until fragrant. Add 1/4 teaspoon kosher salt. Remove the pan from the heat and carefully pour in the water, adding the lid immediately since the water will spit. Give the pan a swirl. Allow to sit for 7 minutes.
  2. Saute the kale: Meanwhile, wash and dry the kale leaves, then destem and roughly chop the kale. Smash and peel the garlic clove. Add the olive oil to a large nonstick or cast iron skillet and heat over medium-high heat. Add the smashed garlic and kale and cook for 3 minutes, stirring frequently until wilted and bright green. Remove from the heat and add 2 pinches kosher salt and several grinds of fresh ground pepper. Discard the garlic cloves and set aside.
  3. Prep the veggies: Slice the cherry tomatoes. Add 1 tablespoon balsamic vinegar and 1 pinch kosher salt. If using, chop the avocado and slice the green onions
  4. Cook the eggs: In a large cast iron or non-stick skillet, melt the remaining 1/2 tablespoon butter over medium low heat until starting to foam. Add the eggs and sprinkle with 1 pinch of kosher salt and a few grinds black pepper. Cook for 2 to 3 minutes, until the whites are firm (do not flip). If you prefer over easy, medium, or hard, flip the egg and cook an additional 20 seconds, 1 minute, or 2 minutes, respectively. 
  5. Serve: Place the oatmeal in bowls. Top with the sautéed kale, eggs, tomatoes, eggs, and avocado (if using). Garnish with thinly sliced green onions and a sprinkle of Parmesan cheese (optional).

Notes

*We recommend Tuscan kale, a variety of kale that is dark green with flat leaves and a mild flavor. Curly kale is spicier and more bitter. But you can use it if that’s all you can find! 

**You can stretch this recipe to feed 4 easily! Just make 4 eggs. The oatmeal quantity makes 4 cups cooked, enough for 4 small servings or 2 large.  

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Oats
  • Diet: Vegetarian