Creamy Savory Oatmeal Bowl
This savory take on oatmeal is a hearty breakfast that feels like a warm hug in a bowl.
recipesbynani.comIf you usually stick to sweet oats with fruit, you are in for such a treat. Savory oatmeal is my favorite way to start the day when I want something salty and filling. It is honestly just like eating a bowl of congee or creamy risotto but made with wholesome steel cut oats.
My best tip for this recipe is to keep a jar of your favorite chili crisp in the pantry. Adding that little bit of crunch and heat right at the end makes all the difference. It pairs perfectly with the creaminess of the avocado and the soft yolk of the egg.
🧺 Ingredients
- 1 cup steel cut oats
- 3 cups water or vegetable broth
- 1 cup sliced mushrooms
- 1 tablespoon olive oil
- 2 soft boiled eggs
- 1/2 avocado, sliced
- 1 tablespoon chili crisp
- 1 teaspoon furikake seasoning
- Salt and pepper to taste
👩🍳Instructions
- 1
Bring the water or broth to a boil in a medium pot and stir in the steel cut oats.
- 2
Turn the heat down to low, cover the pot, and simmer for about 20 to 25 minutes until the oats are creamy and tender.
- 3
While the oats cook, heat the olive oil in a small pan over medium heat and sauté the mushrooms until they are golden brown and soft.
- 4
Once the oats are ready, season them with a little salt and pepper to your liking.
- 5
Divide the cooked oats into two bowls.
- 6
Top each bowl with the sautéed mushrooms, half an avocado, and one soft boiled egg.
- 7
Finish each bowl with a spoonful of chili crisp and a sprinkle of furikake before serving.
💡 Tips
You can prep the oats and mushrooms ahead of time and keep them in the fridge for a quick morning meal. If you are serving this as a leftover, add a splash of water when reheating so the oats stay nice and creamy. These bowls stay fresh in an airtight container for up to three days.
Made this recipe? Let us know how it went.
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