So, I have started experimenting with savoury oats bowls as a quick and warming breakfast option, because in London there are just some mornings when all you want is hot porridge. I am not a huge oats consumer (there are sooo many things I like to have for breakfast I like to change it up!), but I couldn’t help but be sucked in by all of the weird and wonderful new savoury porridge creations I have seen around. Plus, oats are a very economical, cheap and readily available breakfast option for most people. Paired with some protein and some fresh fruit or veg, they can be a great way to start the day
Variations: I have gone with a classic egg on top of my bowl, but I also recommend:
- Vegan option: you can easily keep this recipe vegan-friendly by leaving out the egg. If you’d like to substitute in a new topping, I recommend some lightly sauteed mushrooms.
- Indulgent cheesy option: instead of the nutritional yeast, stir a small handful of grated cheese through the oats toward the end of the cooking process (cheddar or gruyere are both lovely in this recipe).
- Meaty option: hey it’s breakfast… there’s nothing wrong with some bacon on top, too! A little smoked salmon with a poached egg would also be super tasty.
Savoury Oat Porridge with Greens + An Egg
Have you tried a savoury oat porridge yet? It's such a delicious AND healthy way to start your day! This recipe is really easy and full of flavour!
- 1/2 cup gluten-free rolled oats
- 1/2 medium zucchini/courgette
- 1 handful baby spinach
- 1-2 tbsp neutral flavoured protein powder (optional)
- 1/2 cup unsweetened almond milk
- 1/4 tsp fine salt
- 1/4 tsp ground nutmeg
- 2 tsp nutritional yeast flakes
- 1 egg
- 2 tbsp mixed seeds for serving (sunflower, pumpkin, chia, sesame, hemp, etc.)
Grate the zucchini (or chop into very thin matchsticks or tiny dice, if you can't be bothered with the grater).
Pop the grated zucchini into a small saucepan together with the oats, protein powder and almond milk, plus half a cup of water. On the stove, bring to boil and then reduce the heat. Cook, stirring occasionally, for 7 to 10 minutes, until soft and creamy; add a little extra water or milk as you go if you need to thin it out further.
During the cooking, sprinkle in the salt, nutmeg and the nutritional yeast; taste test and add extra seasoning if desired. Towards the last minute of the cooking, add in the handful of spinach so it wilts into the oats.
While the oats are cooking, poach or fry the egg as you prefer to top your bowl off with.
Serve the warm oats in a bowl with the poached egg and mixed seeds sprinkled over the top.
*I like to add a tablespoon or two of an unflavoured protein powder to my oats bowl to boost the protein content and make this a more satisfying meal. This is entirely optional and the oats bowl is just as yummy without it, of course!
**I recommend using almond milk in this recipe because it has a neutral, nutty flavour that lends itself well to a savoury dish. Rice and/or coconut milks are naturally sweeter so they might not work as well. If you tolerate dairy, cows or goats milk would work well in this recipe also!