Savory Oatmeal with Eggs

Obsessed with Savory Oatmeal with Eggs! This 10-minute meal is a total game-changer – creamy oats, garlicky greens, and a runny yolk on top.

We all love breakfast oatmeal or overnight oats, but have you tried Savory Oatmeal with Eggs yet?

This 10-minute meal is a total game-changer! We’re loading up our creamy oats with sautéed veggies and a perfectly jammy egg on top. This is a cozy and nutritious meal that works for breakfast, lunch, or dinner.

It’s basically a risotto, but made with oats and cooked in just 10 minutes.

Add a sprinkle of chili flakes, some fresh herbs, maybe a little vegan cheese if you’re feeling fancy.

Why savory oatmeal makes a great meal:

• Fast & filling: Ready in 10–15 minutes, packed with fiber + protein
• Budget-friendly: Rolled oats are super affordable and versatile, and you can top them with different vegetables. Don’t like sautéed greens? Try mushrooms, grilled asparagus, or even kimchi!
• Balanced: Carbs, protein, and healthy fats in one bowl
• Customizable: Make it vegetarian, vegan, spicy, cheesy,…  anything goes!
• Great any time of day: Perfect for breakfast, lunch, or a cozy dinner

Would you try it?

Savory Oatmeal with Eggs Ingredients

Here’s all you need to make this cozy and tasty meal:

• Vegetable oil for sautéing; olive or sesame oil adds extra flavor.
• Shallot: gives a mild, sweet base; you can substitute with red or yellow onion.
• Rolled oats: This is the heart of the dish. Go for old-fashioned oats, not instant.
• Vegetable stock adds richness and depth to the oats.
• Greens: you can use Swiss chard, spinach, or pak choi, but also other vegetables, like mushrooms or cabbage.
• Garlic
• Avocado adds healthy fats and creaminess
• Spring onion for a fresh, sharp finish.
• Eggs for protein and richness. Go for fried or poached for the best results. Not a fan of eggs? Try tofu or tempeh.
• Salt & pepper

Why do we use eggs in this recipe?

Eggs are a versatile ingredient that brings a lot to the table, especially in dishes like savory oats. They add high-quality protein, making the dish more satisfying and balanced, while keeping it vegetarian (and dairy-free). A runny yolk also acts like a sauce – it blends into the oats and adds a creamy texture.

Always choose eggs that are “Free-Range” or “Pasture-Raised” and buy local when possible. These hens have access to the outdoors and typically produce better-tasting eggs with brighter yolks (and are happier hens, too).

If you are vegan or simply not a fan of eggs:

To make this dish 100% plant-based, the main change is replacing the fried eggs with a delicious vegan alternative that still gives you that satisfying richness and texture. Try a tofu scramble or sautéed mushrooms (like cremini or shiitake mushrooms).

How to make Savory Oatmeal with Eggs

Making this recipe is super simple! 

Start the oats:

In a medium saucepan, heat 1 tablespoon of oil over medium heat. Add the diced shallot and sauté for 2–3 minutes, or until translucent and fragrant – don’t rush this step, it adds a sweet, mellow base.

Stir in the rolled oats and toast them for about 30 seconds. This enhances their nutty flavor and gives the dish extra depth.

Simmer the oats:

Pour in the vegetable stock and stir to combine. Bring to a gentle simmer and let cook for 10–12 minutes, stirring frequently to prevent sticking.

Add the water gradually as needed, depending on your preferred consistency – creamy like risotto or a bit looser. The oats should be soft but still retain some texture.

Sauté the greens:

While the oats are simmering, heat a large pan over medium heat and drizzle in a little oil. Add the minced garlic and fry for just 30 seconds until fragrant – be careful not to burn it.

Add your chopped greens (like spinach, Swiss chard, or pak choi) and sauté for 2–4 minutes, stirring often, until wilted and tender.

Season with salt and pepper, then remove from the pan and set aside.

Cook the eggs:

In the same pan, add more oil if needed. Crack the eggs and fry them sunny-side up, keeping the yolks runny if you like that rich, saucy finish. For firmer yolks, cover the pan briefly with a lid.
Season with a pinch of salt and pepper while cooking.

Assemble your bowl:

Spoon the creamy oatmeal into bowls. Top with the sautéed greens and a fried egg on each. Add sliced avocado and a sprinkle of chopped spring onion.

Serving ideas

Here are some fun and tasty serving ideas for your savory oatmeal – perfect for mixing things up depending on the season, your mood, or what’s in your fridge:

Add more veggies:

• Sautéed mushrooms, cherry tomatoes, zucchini, or bell peppers
• Roasted sweet potato or broccoli for extra texture and color
• Pickled red onions or kimchi for a tangy kick

Top with extras:

• Add a sprinkle of grated vegan cheese or crumbled vegan feta
• A spoonful of pesto, tapenade, or harissa for bold flavor
• Sprinkle with sesame seeds, chili flakes, or dukkah

Get creamy:

• Add sliced avocado or a drizzle of tahini
• A dollop of plain dairy-free yogurt for tang and creaminess
• Finish with a soft-boiled or poached egg instead of fried for a runny yolk “sauce”

Serve with sides:

• Toasted sourdough or garlic bread on the side
• Fresh salad with lemon vinaigrette to brighten it up
• A mug of miso soup for a cozy, nourishing combo

A fresh finish:

• Top with chopped herbs: parsley, chives, dill, or basil
• Squeeze of lemon or lime for freshness
• Drizzle of olive oil or chili crisp for extra flair

Storage tips

Here’s how to make your oatmeal last longer and make it part of your weekly meal prep!

For the oats (base)

• Cool completely before storing.
• Store in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stove or in the microwave with a splash of water or broth to loosen the texture.

For the sautéed greens

• Store separately from the oats if possible. Keep in an airtight container in the fridge for up to 3 days.
• Reheat quickly in a pan or microwave.

For the eggs

• Fried or poached eggs are best made fresh.
• If you must prep ahead, cook the eggs slightly underdone and store them in a sealed container for up to 2 days.
• Reheat briefly in a pan with a lid or in the microwave (yolk may firm up).

Fresh toppings

• Fresh toppings like avocado, spring onion, and herbs are best sliced fresh just before serving.
• If prepping ahead, toss avocado with lemon juice and store in a tightly sealed container to prevent browning.

Freezing?

• The oat base freezes well for up to 2 months.
• Do not freeze eggs or avocado as the texture will change too much after thawing. Make this fresh just before serving.

 

Similar recipes:

Vegan Chickpea Omelette

Carrot Cake Overnight Oats

Perfect Vegan Tofu Scramble

Vegan Quinoa Breakfast Bowl

This recipe is sponsored by Hofer Slovenija| Naročnik oglasa: Hofer Slovenija