What’s basically like risotto, yet based on oats rather than Arborio rice? Savory oatmeal! And I’m a ginormous fan of it! In fact, I wrote an entire recipe slideshow on savory oatmeal for Livestrong.com.
Continuing on that creative and craveable culinary journey, I’ve got another one to share. This savory kale and crimini oatmeal with fried egg version is an entire meal-in-one that can help you break out of breakfast boredom. It’s got a Chinese-style twist and amazing taste. Hope you enjoy this big bowl of lovin’ as much as I do.
What’s basically like risotto, yet based on oats rather than Arborio rice? Savory oatmeal! This savory kale and crimini oatmeal with fried egg version is an entire meal-in-one that can help you break out of breakfast boredom. It’s got a Chinese-style twist and amazing taste. Hope you enjoy this big bowl of lovin’ as much as I do. Hint: Serve it for all-day breakfast. And try it for an on-the-go breakfast in a vacuum-insulated food container.
Yield:2 servings 1x
3cups low-sodium vegetable broth
4 scallions, green and white parts, thinly sliced, divided
2 teaspoons grated fresh gingerroot
1/4 teaspoon plus 1/8 teaspoon sea salt, divided
3/4cup steel-cut oats
1 tablespoon grapeseed or olive oil, divided
1 large shallot, finely chopped
8ounces sliced crimini mushrooms
2 large organic eggs
1 (5-ounce) package fresh baby kale or other baby greens
1 teaspoon black sesame seeds
Naturally-brewed tamari soy sauce, to taste
Bring the broth, three-quarters of the scallions, the ginger, and 1/4 teaspoon of the salt to a boil in a medium saucepan. Add the steel-cut oats and bring back to a boil. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until fully cooked, about 20 minutes.
Meanwhile, heat 1/2 tablespoon of the oil in a large cast iron or (PFOA-free) nonstick skillet over medium-high heat. Add the shallot and mushrooms and sauté until mushrooms are wilted and browned, about 8 minutes. Add remaining 1/8 teaspoon salt. Transfer to a bowl and set aside.
Heat the remaining 1/2 tablespoon oil in the skillet over medium-high heat. Add the eggs and fry until desired doneness.
Stir the kale and sautéed mushroom mixture into the oatmeal until the kale is wilted and mushrooms are heated through. Transfer to bowls, top with the eggs, sesame seeds, and remaining scallions. Serve with tamari to taste.
Don’t just stick with tradition. Break out of a breakfast rut by transforming a sweet dish to a savory delight. Or try swapping grain types in a recipe, such as using oats instead of rice. It can open up an entirely new genre of food.
When adding veggies, intentionally add more than you might normally—and choose those with various colors and/or textures. It’ll heighten culinary drama, enjoyment and, of course, nutritional richness.
When in doubt, top with an egg to transform a recipe into a breakfast-worthy meal—while boosting high-quality protein.
Tamari soy sauce … use it to add Asian taste intrigue rather than simply reaching for a salt shaker.
Black sesame seeds … use them often. Consider them a garnish with more!
Serving Size:2 cups oatmeal + 1 egg
Sugar:7g includes 0g added sugar
Looking for more plant-forward or plant-based breakfast recipes? Try my pulse-based chickpea eggs (see recipe HERE), seasonal butternut squash hash browns (see recipe HERE), or lebanese breakfast scramble with pita chips (see recipe HERE).