Savory Oatmeal Bowl

Complete with a fried egg, veggies, and a crumble of feta cheese, this savory oatmeal bowl is a hearty and healthy breakfast idea that is ready in under 10 minutes. Plus, it’s high in protein, packed full of fiber, and gluten-free.

If you’ve never tried savory oatmeal before, now is the time. At first glance, the idea of savory oatmeal may seem strange but oats are simply a grain and can, therefore, take on any flavor profile you like. Although they are more commonly paired with fruits and berries as a sweet dish, oats work very well as a savory dish too. The key to savory oatmeal is to cook the oats themselves in water or broth as opposed to milk to help them retain their savory profile. Once cooked, you can truly top them with an egg, meat, and/or vegetable combination you like, and can easily create a high-protein breakfast without much effort.

This particular savory oatmeal recipe calls for a fried egg, however, a poached egg would work just as well, and if you’re not a fan of kale, tomatoes or feta cheese feel free to swap them for any vegetable or toppings you like!

More Savory Breakfast Bowls:

• Italian Breakfast Bowls
• Green Quinoa Breakfast Bowl
• Tex-Mex Breakfast Bowls 

Savory Oatmeal Bowl

Author: Stephanie Kay

Complete with a fried egg and lots of veggies, this savory oatmeal bowl is a delicious and healthy breakfast that is high in protein, high in fibre, and quick and easy to prepare.

• Author: Stephanie Kay
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 1 serving 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Gluten-Free, Vegetarian

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Ingredients

Savory Oatmeal:

• 1/2 cup rolled oats
• 1 cup milk
• 1 egg, add more if needed
• 1 cup kale or spinach, roughly chopped
• 1/2 cup cherry tomatoes
• 1 pinch of crushed chilies (optional)
• 1 oz. crumbly cheese, feta or goat
• 1 teaspoon olive oil
• Salt
• Black Pepper

Optional Toppings:

• Hot sauce
• Green Onion, chopped
• Cilantro, chopped

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Instructions

1. In a small saucepan, combine oats, milk, and a pinch of sea salt, and bring to a boil. Reduce to a simmer and cook on low heat for 5-8 minutes, stirring frequently, until all of the liquid has been absorbed and the oats are tender.
2. In a large frying pan, heat olive oil on medium-high heat. On one side of the pan, crack the egg and allow it to fry and cook to your liking. On the other side of the pan, add kale, cherry tomatoes, crushed chilies (optional), and a pinch of salt and pepper and allow to cook along with the eggs until kale is tender and cherry tomatoes can easily be broken by the touch.
3. Once the oats are cooked, transfer them to a bowl and top them with the cooked kale, cherry tomatoes, and fried egg. Sprinkle with feta cheese, salt, pepper, and additional toppings of your liking to serve.

Nutrition

• Serving Size: 1 serving
• Calories: 513
• Sugar: 16 grams
• Fat: 21 grams
• Carbohydrates: 49 grams
• Fiber: 6 grams
• Protein: 26 grams