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Savory Oatmeal with Egg.
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5 from 80 votes

Savory Oatmeal Recipe

This savory oatmeal recipe features Parmesan oatmeal as its base and is topped with sautéed vegetables and a fried egg.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Brunch
Cuisine: American
Servings: 1 serving
Author: Yumna Jawad

Equipment

Ingredients

Savory Oatmeal

Toppings

  • 1 tablespoon olive oil divided
  • 1 small shallot thinly sliced
  • 4 ounces mushrooms halved
  • 4 ounces baby spinach
  • 1 large eggs
  • Chives for serving

Instructions

Cook the Oatmeal

  • Microwave Instructions: Place all the ingredients into a medium microwave safe bowl and stir together. Heat in the microwave on high until the oatmeal is puffed and softened, about 2 minutes. Immediately stir in the parmesan cheese.
  • Stovetop Instructions: In a small saucepan, bring the water to a boil. Reduce the heat to low and pour in the oats. Cook, stirring occasionally, until the oats are soft and have absorbed most of the liquid, about 5 minutes. Remove from the heat, cover and let stand for 2-3 minutes. Stir in the parmesan cheese.

Cook the Vegetables

  • In a medium skillet, heat half tablespoon olive oil and add the shallots and cook until they start to soften, about 2 minutes. Add the mushrooms and continue cooking until browned, about 5 more minutes. Add the spinach and stir with the shallots with mushrooms until wilted, about 1 more minute. Spoon the vegetables over the cooked oats and set aside to keep warm.
  • In the same skillet, heat the remaining olive oil and fry the egg until the whites are set. Serve over the oatmeal and sprinkle with chives, if desired.

Video

Notes

  1. Boil your water before adding your oats. If you add your water and oats at the same time, you may end up with overcooked and mushy oats.
  2. Cook your vegetables first. For the best texture, I like to sautée my vegetables before making my oatmeal, so I can add them to the dish right away (before the oatmeal stiffens).
  3. Don't over-stir! If you're making your oatmeal on the stovetop, try not to over stir your oats. Too much stirring will lead to gluey oatmeal!
Storage: Let your leftovers cool completely before adding them to an airtight container. They should keep well in the fridge for 4 to 5 days! When you're ready to eat, add a splash of water or milk and simmer your veggies and oatmeal over medium-heat until warmed through, stirring occasionally. You'll just want to cook up a fresh egg for serving!
Make Ahead Tips: The oatmeal can be mad 4 to 5 days ahead of time.
Substitutes: You can swap the veggies for any you have to hand.

Nutrition

Calories: 449kcal | Carbohydrates: 40g | Protein: 22g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 170mg | Sodium: 335mg | Potassium: 1284mg | Fiber: 9g | Sugar: 5g | Vitamin A: 10949IU | Vitamin C: 36mg | Calcium: 276mg | Iron: 6mg

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