Savory Oatmeal Recipe

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

Water: Used to cook the oats to a creamy consistency.

Salt: Enhances the flavors of the dish.

Olive oil: Adds richness and is used to sauté the garlic and spinach.

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

Spinach: Adds a fresh, green element and is packed with nutrients.

Soy sauce: Brings a salty, umami flavor that complements the other ingredients.

Egg: Fried and placed on top, it adds protein and richness to the meal.

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 cooking them in water. This will bring out a nutty aroma and add depth to the dish. Additionally, when frying the egg, use a non-stick pan and cook it until the edges are crispy for added texture.

• 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 adds a savory umami flavor and can reduce the need for additional salt.

• olive oil - Substitute with coconut oil: Coconut oil provides a 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 is a hearty green that holds up well in cooking and provides a similar nutritional profile.

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

• egg - Substitute with tofu scramble: Tofu scramble provides a similar texture and is a great plant-based protein option.

• Allow the oatmeal to cool to room temperature before storing. This prevents condensation, which can make the oats soggy.
• Transfer the cooled oatmeal into an airtight container. This helps maintain freshness and prevents any unwanted odors from seeping in.
• Store the container in the refrigerator if you plan to consume the oatmeal within 3-4 days. This ensures the spinach and other ingredients remain fresh.
• For longer storage, portion the oatmeal into individual servings and place them in freezer-safe containers or resealable bags. This makes it easy to grab a single serving when needed.
• Label each container or bag with the date to keep track of how long it has been stored. Frozen oatmeal can last up to 3 months.
• When ready to eat, thaw the oatmeal in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor.
• Reheat the oatmeal on the stovetop or in the microwave. Add a splash of water or milk to loosen the consistency if it has thickened too much.
• Stir well while reheating to ensure even warming and to reincorporate any separated ingredients.
• Top with a freshly fried egg or any other desired toppings to enhance the flavor and texture of your reheated savory oatmeal.

• Stovetop Method:

  1. Transfer the savory 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, reheat the fried egg separately in a non-stick pan or add a fresh one on top.

• Microwave Method:

  1. Place the savory oatmeal in a microwave-safe bowl.
  2. Add a tablespoon of water or broth to prevent it from drying out.
  3. Cover the bowl with a microwave-safe lid or plate.
  4. Microwave on medium power for 1-2 minutes, stirring halfway through.
  5. Reheat the fried egg separately or prepare a new one if preferred.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the savory oatmeal in an oven-safe dish.
  3. Add a splash of water or broth and cover with foil.
  4. Bake for about 10-15 minutes, or until heated through.
  5. Reheat the fried egg separately or cook a fresh one to top it off.

• Double Boiler Method:

  1. Fill a pot with a couple of inches of water and bring to a simmer.
  2. Place the savory oatmeal in a heatproof bowl that fits snugly over the pot.
  3. Stir occasionally until the oatmeal is heated through.
  4. Reheat the fried egg separately or prepare a new one to serve on top.

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

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

• Stirring spoon: Used to stir the oats while they simmer and to mix the spinach with the oats.

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

• Cutting board: Surface for chopping spinach and mincing garlic.

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

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

• Spatula: Used to fry the egg and transfer it to the oatmeal.

• Serving bowl: Used to serve the final savory oatmeal dish.

Pre-cook the oats: Cook a larger batch of rolled oats in advance and store them in the fridge. Reheat portions as needed.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing fresh cloves.

Frozen spinach: Substitute fresh spinach with frozen chopped spinach to skip the washing and chopping steps.

One-pan method: Cook the garlic, spinach, and oats in the same pan to reduce cleanup time.

Quick-cooking oats: Opt for quick-cooking oats instead of rolled oats to cut down on cooking time.