Savory Oatmeal Recipe

Rolled oats: The base of the dish, providing a hearty and nutritious foundation.

Water or broth: Used to cook the oats, adding either a neutral or savory flavor.

Salt: Enhances the overall taste of the dish.

Olive oil: Used for sautéing the garlic, adding a rich flavor.

Garlic: Adds a fragrant and savory element to the oatmeal.

Spinach: Provides a fresh, nutritious boost and vibrant color.

Soy sauce: Adds a savory, umami flavor to the dish.

Egg: A protein-rich topping that completes the meal.

To enhance the flavor of your savory oatmeal, consider toasting the rolled oats in the olive oil for a couple of minutes before adding the water or broth. This will give the oats a nutty, rich taste. Additionally, when sautéing the garlic, be careful not to let it brown too much as it can turn bitter. For an extra layer of flavor, you can also add a splash of soy sauce to the fried or poached egg before serving.

• rolled oats - Substitute with quinoa: Quinoa provides a similar texture and is also high in protein and fiber.

• water - Substitute with milk: Milk adds a creamier texture and additional nutrients.

• broth - Substitute with vegetable stock: Vegetable stock enhances the flavor without adding meat-based ingredients.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can reduce the need for additional salt.

• olive oil - Substitute with coconut oil: Coconut oil provides a different flavor profile and is a good source of healthy fats.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to garlic.

• spinach - Substitute with kale: Kale is a hearty green that holds up well in cooking and is rich in nutrients.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste.

• egg - Substitute with tofu: Tofu can be scrambled or fried to mimic the texture of eggs and is a good source of plant-based protein.

• Allow the savory oatmeal to cool completely before storing. This helps prevent condensation, which can make the oatmeal soggy.
• Transfer the cooled oatmeal into an airtight container. For best results, use a container that fits the amount of oatmeal snugly to minimize air exposure.
• Store the container in the refrigerator. The oatmeal will keep well for up to 3-4 days.
• If you plan to freeze the oatmeal, portion it into individual servings. This makes it easier to reheat only what you need.
• Use freezer-safe containers or heavy-duty freezer bags for storing the portions. Label each container or bag with the date to keep track of freshness.
• When ready to reheat, thaw the oatmeal in the refrigerator overnight if frozen. Alternatively, you can use the microwave to defrost it.
• Reheat the oatmeal on the stovetop or in the microwave. Add a splash of water or broth to restore the creamy consistency.
• Stir the oatmeal occasionally while reheating to ensure even warming. If using the microwave, heat in short intervals and stir in between.
• Top with a freshly fried or poached egg just before serving to maintain the best texture and flavor.

• Stovetop Method:

  1. Transfer the leftover oatmeal to a small saucepan.
  2. Add a splash of water or broth to loosen it up.
  3. Heat over medium-low, stirring occasionally, until warmed through.
  4. If desired, add a bit more soy sauce or olive oil for extra flavor.

• Microwave Method:

  1. Place the leftover oatmeal in a microwave-safe bowl.
  2. Add a small amount of water or broth to prevent drying out.
  3. Cover with a microwave-safe lid or plate.
  4. Heat on medium power for 1-2 minutes, stirring halfway through.
  5. Check the temperature and heat in additional 30-second intervals if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover oatmeal in an oven-safe dish.
  3. Add a bit of water or broth to maintain moisture.
  4. Cover with aluminum foil.
  5. Bake for about 10-15 minutes, or until heated through.

• Re-fry Method:

  1. Heat a small amount of olive oil in a non-stick skillet over medium heat.
  2. Add the leftover oatmeal and spread it out evenly.
  3. Cook, stirring occasionally, until it’s heated through and slightly crispy on the edges.
  4. Optionally, you can add more spinach or a freshly fried egg on top for added freshness.

• Saucepan: Used to heat olive oil and cook the oatmeal mixture.

• Wooden spoon: Ideal for stirring the oatmeal and preventing it from sticking to the bottom of the saucepan.

• Knife: Necessary for mincing the garlic and chopping the spinach.

• Cutting board: Provides a safe surface for chopping the spinach and mincing the garlic.

• Measuring cups: Used to measure the rolled oats and water or broth accurately.

• Measuring spoons: Essential for measuring the olive oil, soy sauce, and salt.

• Frying pan: Used to fry or poach the egg to top the oatmeal.

• Spatula: Helps in flipping the fried egg or removing the poached egg from the pan.

• Serving bowls: Used to serve the savory oatmeal once it's ready.

• Ladle: Useful for transferring the cooked oatmeal from the saucepan to the serving bowls.

Prep ingredients ahead: Mince the garlic and chop the spinach the night before to save time in the morning.

Use quick-cooking oats: Substitute rolled oats with quick-cooking oats to reduce cooking time.

Batch cook: Make a larger batch of oatmeal and store portions in the fridge for a quick reheat.

Pre-cook the egg: Fry or poach the egg in advance and reheat it just before serving.

Use a microwave: Cook the oatmeal in the microwave instead of the stovetop to cut down on time.