Savoury Oats
Savoury oats make a delicious and nourishing start to the day being rich in fibre, protein, and a host of vitamins and minerals. They’re great for breakfast providing a twist on the traditional sweet breakfast porridge.
In This Article
Savoury vs Sweet
Oat/porridge recipes so often tend to be sweet. It’s like we collectively decided that’s the only way oats can ever be eaten. However, savoury oats deserve a place at the breakfast (or snack!) table too.
This recipe was very much inspired by traditional Chinese congee, which is a type of savoury rice porridge. It incorporates many umami flavours associated with Asian cooking that results in a very warm, comforting, and earthy meal.
Ingredients For These Savoury Oats
Rolled/old fashioned oats are best for this recipe. They’re high in nutrients and have a great texture. They also cook relatively quickly so you don’t need to spend a heap of time at the stove.
- Rolled Oats – Rich in the gut loving fibre beta glucan, oats bring much nourishment to this dish.
- Chicken Stock – I’ve used homemade chicken stock here but any you like is fine. If the one you have is high in salt, just be cautious about adding too much tamari.
- Leek – Provides a deliciously sweet and soft onion flavour that works well with the oats.
- Mushrooms – Any will work fine, though oyster, king oyster, and wood ear mushrooms are an excellent choice. They’re a great combination with the other earthy ingredients here.
- Ginger – Adding warmth and spice, which contribute to the savoury taste.
- Tamari (or soy sauce) – Provides a very deep, rich umami flavour to the oats. You don’t need too much of this.
- Sesame Oil – This oil is rich in antioxidants and adds a nutty, earthy taste to the porridge when cooked.
- Egg – A soft poached or fried egg is a perfect match for savoury oats. It gives you a golden runny yolk that contributes extra flavour. You can definitely cook it through if preferred though.
While I haven’t used garlic it could definitely be added. My suggestion would be one very small clove, so it doesn’t overpower the other ingredients.
Check the FAQ below for some hints and tips on sesame oil. There are two kinds to choose from and it’s important to know you have the right one for cooking.
How To Make This Recipe
Instead of using the standard milk/water and sweetener, these savoury oats are cooked in chicken broth. Extra flavour is added by the seasonings, oil, and sauces along with the vegetables. Protein is added with the inclusion of eggs to ensure this is a filling and satisfying meal.
- Warm the oil in a medium-sized saucepan. Once heated, add in the leek, mushrooms, and ginger. Pan-fry until softened. About 5 – 7 minutes.
- Add in the oats and mix through, then pour in the chicken stock, and add the salt. Stir to combine and bring to a boil.
- Reduce heat to low and simmer the oats for 6 – 8 minutes or until most of the liquid has been absorbed and the oats are cooked.
- While the oats are simmering – cook the eggs to your liking.
- To assemble – spoon oats into two bowls, top with eggs, drizzle over the tamari and toasted sesame oil then sprinkle with sliced shallots / spring onions.
Again, if you’re not a fan of eggs they can be left out entirely. Or if you prefer them well done cooking them through is no issue either.
FAQ
Making oats with savoury ingredients is one of the best ways to improve their taste.
Yes. To do this replace the chicken stock with vegetable stock and the egg with pan-fried tempeh or edamame beans.
There are two kinds of sesame oil. Un-toasted and the toasted variety. Un-toasted sesame oil is made from raw, pressed sesame seeds and is best used for cooking. Toasted sesame oil is made from toasted, pressed sesame seeds and should not be heated. This oil has a rich, earthy yet delicate taste and a tiny bit goes a long way. It can take on a bitter taste when heated so use only for drizzling. Un-toasted sesame oil can be hard to come by in Australian supermarkets. It’s often found only in Asian grocery stores.
Watch How To Make This Recipe
Savoury Oats
Equipment
- 1 medium saucepan
- 1 small saucepan or frying pan (which you choose will depend on how you like your eggs cooked. Poached or fried).
Ingredients
- 1 cup oats
- 2 cups chicken stock
- 1 tsp grated fresh ginger (more or less to your tastes)
- 1 cup mushrooms thinly sliced (king oyster and wood ear are great)
- ½ small leek thinly sliced
- ½ Tbsp peanut oil for pan-frying
- ½ tsp salt (see note 1)
Topping ingredients
- 2 eggs (poached or pan-fried to your taste)
- 1 shallot / spring onion thinly sliced
- 1 Tbsp Tamari
- A drizzle of toasted sesame oil
Instructions
- Warm the peanut oil in a medium-sized saucepan. Once heated, add in the leek, mushrooms and ginger. Pan-fry until softened. About 5 – 6 minutes. If needed add small amounts of water or a dash more oil while cooking so the veg don't stick to the pot.
- Add in the oats and mix through, then pour in the chicken stock, and add the salt. Stir to combine and bring to a boil.
- Reduce heat to low and simmer the oats for 6 – 8 minutes or until most of the liquid has been absorbed and the oats are cooked.
- While the oats are simmering – cook the eggs to your liking. Poached or fried are perfect for this.
- When the oats are done, spoon into two bowls, top with eggs, drizzle over the tamari and toasted sesame oil then sprinkle with sliced shallots / spring onions (see note 2).
Notes
Nutrition
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