Savory Oatmeal Recipe

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

Water: Used to cook the oats to the perfect consistency.

Salt: Enhances the overall flavor of the oatmeal.

Olive oil: Adds a rich, smooth texture and helps cook the garlic and spinach.

Garlic: Provides a fragrant and savory depth to the dish.

Spinach: Adds a fresh, green element and boosts the nutritional value.

Soy sauce: Infuses the oatmeal with a savory, umami flavor.

Egg: A fried egg on top adds protein and a delicious richness.

To enhance the flavor of your savory oatmeal, consider toasting the rolled oats in a dry pan over medium heat for a few minutes before adding them to the boiling water. This will bring out a nutty aroma and add depth to the dish.

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

• water - Substitute with vegetable broth: Vegetable broth adds more flavor to the dish compared to plain water.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor, enhancing the overall taste.

• olive oil - Substitute with coconut oil: Coconut oil can provide a slightly different but pleasant flavor and is also a healthy fat.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish well.

• spinach - Substitute with kale: Kale has a similar texture and nutritional profile, making it a good alternative.

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

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

• Allow the savory oatmeal to cool completely before storing. This prevents 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 you have to minimize air exposure.

• Store the container in the refrigerator. The savory oatmeal will stay fresh 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 resealable plastic bags for freezing. Make sure to remove as much air as possible from the bags before sealing.

• Label the containers or bags with the date. This helps you keep track of how long the oatmeal has been stored.

• When ready to eat, thaw the frozen oatmeal in the refrigerator overnight. This ensures even thawing and maintains the texture.

• Reheat the oatmeal on the stovetop or in the microwave. If using the stovetop, add a splash of water or broth to prevent sticking and to restore the creamy texture.

• For microwave reheating, place the oatmeal in a microwave-safe bowl, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until heated through.

• Top with a freshly fried egg and any additional toppings like avocado, sriracha, or green onions to enhance the flavor and texture.

• Stovetop Method:

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

• Microwave Method:

  1. Transfer the savory oatmeal to a microwave-safe bowl.
  2. Add a tablespoon of water or broth to keep it moist.
  3. Cover the bowl with a microwave-safe lid or plate.
  4. Microwave 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 savory oatmeal evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for about 15-20 minutes, or until heated through.
  5. Stir halfway through to ensure even heating.

• Frying Pan Method:

  1. Heat a non-stick frying pan over medium heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Add the savory oatmeal and spread it out evenly.
  4. Stir occasionally, breaking up any clumps, until warmed through.
  5. For a crispy texture, let it sit undisturbed for a few minutes before stirring.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the savory oatmeal in the top pot.
  3. Stir occasionally until the oatmeal is heated through.
  4. This method is gentle and helps prevent the oatmeal from drying out.

• Saucepan: Used to bring water to a boil and cook the oats.

• Pan: Used to heat olive oil and cook the garlic and spinach.

• Stirring spoon: Used to stir the oats while they cook and to mix the spinach and garlic into the oats.

• Knife: Used to mince the garlic and chop the spinach.

• Cutting board: Used as a surface to mince the garlic and chop the spinach.

• Measuring cup: Used to measure the rolled oats and water.

• Measuring spoon: Used to measure the olive oil and soy sauce.

• Frying pan: Used to fry the egg.

• Spatula: Used to flip and remove the fried egg from the pan.

• Bowls: Used to serve the savory oatmeal.

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.

One-pan method: Cook the spinach and garlic in the same pan as the oats to minimize cleanup.

Batch cook: Make a larger batch of savory oatmeal and store in the fridge for quick reheating throughout the week.

Microwave option: Use the microwave to cook the oats if you're in a hurry.