These Savory Oats transforms your usual oatmeal routine into something new and delicious! With a poached egg, avocado, and parmesan cheese, this savory bowl of oats will have fed, full, and happy in no time!
Since I can remember, oatmeal has been one of my favorite ways of waking up. It’s warm, carb-filled goodness coaxes me from bed, transforming me from a morning zombie to the kind of person who could go out into the world and kick some butt.
When I was little, my bowls of oatmeal came laced with “dinosaur eggs”, which would dissolve to reveal little baby sugar dinos. In college, oatmeal was just the cheapest, fastest way to fill myself up in the morning. But now, oatmeal is a blank canvas for culinary inspiration.
Now I have the knowledge that tells me maybe dinosaur eggs aren’t the healthiest addition to my bowl of oats. And now I have the time to think up an equally tasty oatmeal addition.
Usually my bowls of oats, like many other peoples’ bowls of oats, involves all things sweet. Fresh fruit, honey, brown sugar, granola…literally anything sweet and relatively healthy I happen to have in the pantry. But who says oats have to be sweet?
Why is the idea of eating sweet rice or sweet quinoa a bit weird, but eating sweet oatmeal totally normal?
Well I thought it’d be a good time to test the savory bounds of oatmeal, so today, we’re cooking up a bowl of Savory Oats!
These are really simple, because it’s breakfast time, and therefore we ain’t got all day to fuss around in the kitchen.
But we are going to cook this good stuff the ole’ fashion way on the stove. Microwaving really does some damage on the creamy texture of oatmeal, turning it into something rubbery and bleh.
There’s a great little video that explains the difference between microwaving and stovetop, for the real oatmeal fanatics out there. So we’re going throw the oats on the stove with water, then get to work on preparing everything else.
Slice up your avocado, because what savory oat breakfast would be complete without avocado? Chop up a bit of parsley, which will be our finishing touch. And get to poaching your egg.
Have you ever poached an egg? If so, great! If not, don’t worry! Jamie Oliver breaks it down real simple , but long story short, there are 3 ways you can do this.
- Bring water to a gentle simmer. Crack a very fresh egg (important!) into a small bowl and gently lower into the water. Cook for about 3 minutes.
- Bring water to a gentle simmer, and crack your egg into a small bowl. Use a spoon to create a whirlpool in the water, then gently lower the egg into the middle of the whirlpool and cook for about 3 minutes.
- Bring water to a gentle simmer. Line a small bowl with cling wrap and crack egg into it. Pull up the sides of the cling wrap and tie a knot so you have an egg in a little bag, then lower into the water and cook about 3 minutes.
The result of this poaching should be solid whites and a slightly runny yolk, and when combined with oats, avocado, and parmesan, the taste is heavenly!
- ½ cup rolled oats
- 1 cups water
- Pinch of salt
- 2 Tbsp (15 g) shaved parmesan cheese
- 1 fresh egg
- ½ avocado, pitted, peeled, and sliced
- 1 Tbsp chopped parsley
- Ground pepper to season
- Combine oats, water, and salt in a medium pot and bring to a simmer over medium/low heat. Cook for about 10 minutes, until water is all absorbed.
- Remove oatmeal from stove and stir in parmesan cheese. Cover to keep warm and set aside.
- Bring another pot of water to a gentle simmer. Crack your egg in a small bowl, then gently lower into the hot water. Poach for about 3 minutes, then remove with a slotted spoon*.
- Spoon oatmeal into a serving bowl. Top with poached egg, sliced avocado, chopped parsley, and pepper. Serve warm.