Simple Savory Oatmeal Recipes
SIMPLE SAVORY OATMEAL
Want something savory in the morning, but needs to be quick and simple? This is it. I'd compare it most readily to a deluxe cheese grits recipe, but this has no cheese--and grits (unless instant) are typically a bunch more work. This was an alternative for my 10-year-old who always wanted eggs and sausage for breakfast. Fruits and brown sugar in the oatmeal wasn't cutting it.
Provided by dorkbean
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Place water and oats in a microwave-safe bowl. Cook at 50% power, stirring half way through cooking, until oats are softened, 3 to 5 minutes. Stir in butter until melted. Stir in bacon bits and Creole seasoning until evenly distributed.
Nutrition Facts : Calories 217.6 calories, Carbohydrate 28 g, Cholesterol 15.8 mg, Fat 8.3 g, Fiber 4.2 g, Protein 8.5 g, SaturatedFat 3.5 g, Sodium 495.3 mg, Sugar 0.4 g
SAVORY OATMEAL AND SOFT-COOKED EGG
Try a savory approach to your morning oatmeal with the addition of a soft-cooked egg and shredded cheddar cheese.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- In a small saucepan, bring 1 cup water to a boil. Add oats and pinch of salt; stir, reduce heat, and simmer until tender, about 5 minutes. Meanwhile, heat a small nonstick pan over medium. Coat lightly with cooking spray. Add egg and cook until white is set and yolk is still runny, about 3 minutes. Season egg to taste with salt and pepper. Serve oatmeal in a bowl topped with cheese, egg, and scallion greens.
Nutrition Facts : Calories 300 g, Fat 12 g, Fiber 4 g, Protein 16 g
EASY SAVORY OATMEAL FOR ONE
Simple savory oatmeal to spice up your morning! Low or no dairy, and as healthy as you want to make it. Great source of fiber. Now you can have your cereal at any time of the day.
Provided by Jillbeast
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 11m
Yield 1
Number Of Ingredients 6
Steps:
- Mix water, oats, and a dash of salt together in a microwave-safe bowl. Microwave on 50% power until oatmeal is chewy and tender, about 5 minutes. Stir. Mix in butter, seasoning blend, salt, and pepper. Let stand for 1 minute before serving.
Nutrition Facts : Calories 189.9 calories, Carbohydrate 27.5 g, Cholesterol 10.8 mg, Fat 6.7 g, Fiber 4.1 g, Protein 5.4 g, SaturatedFat 3 g, Sodium 695.7 mg, Sugar 0.4 g
SAVORY MUSHROOM OATMEAL
The day started with a bowl of this out of the world mushroom oatmeal bowl which is next in my series of fabulous Oatmeal Recipes!
Provided by Richa Gupta
Yield 1
Number Of Ingredients 11
Steps:
- To cook the oats heat oil in a pan along with grated ginger. Sauce the ginger for 30 seconds, then add the oats. Stir the oats and add in the water, salt and pepper. Bring to a boil, then simmer for 3-4 minutes. The mixture should become thick like a porridge. Adjust the consistency by adding more water.
- To cook the mushrooms, heat oil in a nonstick pan. Add the mushrooms and cook on medium-high heat until the mushrooms are golden brown. Sprinkle with salt.
- To serve, top with cooked oats with the mushroom mixture, a poached egg, a dash of soy sauce and green onions.
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- In a medium bowl, lightly beat the eggs with a whisk. Add the parsley, garlic, salt, and pepper, and mix. Add the soaked oats and stir to combine.
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- Melt 1 tablespoon butter in a saucepan over medium heat. Add the oats and toast for about 2 to 3 minutes, stirring often, until fragrant. Add 1/4 teaspoon kosher salt. Remove the pan from the heat and carefully pour in the water, adding the lid immediately since the water will spit. Give the pan a swirl. Allow to sit for 7 minutes.
- Meanwhile, wash and dry the kale leaves, then destem and roughly chop the kale. Smash and peel the garlic clove. Add the olive oil to a large nonstick or cast iron skillet and heat over medium-high heat. Add the smashed garlic and kale and cook for 3 minutes, stirring frequently until wilted and bright green. Remove from the heat and add 2 pinches kosher salt and several grinds of fresh ground pepper. Discard the garlic cloves and set aside.
- Slice the cherry tomatoes. Add 1 tablespoon balsamic vinegar and 1 pinch kosher salt. If using, chop the avocado and slice the green onions.
- In a large cast iron or non-stick skillet, melt the remaining 1/2 tablespoon butter over medium low heat until starting to foam. Add the eggs and sprinkle with 1 pinch of kosher salt and a few grinds black pepper. Cook for 2 to 3 minutes, until the whites are firm (do not flip). If you prefer over easy, medium, or hard, flip the egg and cook an additional 20 seconds, 1 minute, or 2 minutes, respectively.
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- Heat oil in a pan on medium. Add ginger and sliced mushrooms. Saute until musrooms are browned. Add salt and pepper to taste.
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- Heat oil in a pot and add garlic. Cook for 15 seconds till fragrant and add oats, taco seasoning, paprika powder, lime juice, water and salt. Mix well and bring everything to a boil. Simmer for a few minutes till the oats are cooked and the mixture has thickened up. This should take 3-4 minutes. Add a little more water to reach consistency that you like.
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4.2/5 (23)Category BreakfastCuisine AmericanCalories 330 per serving
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