Savory Oatmeal — Egg Greens Soy
Reimagine oatmeal with savory flavors! This warm, comforting bowl is topped with a soft egg, sautéed greens, and a touch of soy sauce for a satisfying and quick meal.
15 min active, one pan
Savory Oatmeal — Egg Greens Soy
Reimagine oatmeal with savory flavors! This warm, comforting bowl is topped with a soft egg, sautéed greens, and a touch of soy sauce for a satisfying and quick meal.
15 min active, one pan
Key move
Toast the sesame oil and garlic to bloom their flavors before adding the oats for a deeper, more complex taste.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- SaucepanSmall
- PanSmall
The Mise en Place
5 of 9Your prep station before cooking begins
The Protein (0/1)
The Aromatics (0/1)
The Spice Blend (0/1)
The Pantry (0/4)
Oatmeal is too thick.
Add a little more water while cooking.
Oatmeal is too thin.
Cook for a few more minutes to allow excess water to evaporate.
Chef's Notes
Toast oats for 1-2 mins before adding liquid for a nutty depth of flavor.
Stir in cooked greens at the very end to preserve their vibrant color and texture.
Top with a drizzle of chili oil or a sprinkle of toasted sesame seeds for extra flavor.
Cooked oatmeal can be stored in the fridge for up to 3 days. Reheat gently with a splash of water or broth.
The Method
HEAT
In a small saucepan, heat sesame oil (1 tsp) over medium heat.
Oil smoking point: Sesame oil has a low smoke point; if it begins to smoke, remove from heat immediately.
Sesame oil is shimmering and fragrant.
ADD
Add garlic (1 clove) and cook until fragrant, about 30 seconds.
Garlic bitterness: Over-browning garlic makes it bitter. Remove from heat immediately if it darkens past golden.
Garlic is fragrant and lightly golden, not browned.
STIR
Stir in oats and water (1 cup). Bring to a boil, then reduce heat and simmer for 5-7 minutes, or until oats are cooked and creamy.
Starch scorching: Oats can stick to the bottom of the pot quickly. Keep heat at a gentle simmer, not a rolling boil.
Oats are cooked through and have a creamy consistency.
COOK
While the oats are cooking, sauté spinach (2 cups) in a separate pan until wilted, about 2-3 minutes.
Soggy spinach: Overcooking spinach releases excess water, which will dilute your dish. Remove as soon as it wilts.
Spinach is wilted and tender.
FRY
Fry an egg (1 whole) to your liking (soft-boiled or fried).
Sticking pan: Ensure the pan is well-oiled before adding the egg to prevent the white from tearing.
Egg is cooked to desired doneness, with a runny yolk if preferred.
TRANSFER
Transfer oatmeal to a bowl. Top with sautéed spinach (2 cups), fried egg (1 whole), soy sauce (1 tsp), red pepper flakes (⅛ tsp) (optional), and sesame seeds (½ tsp).
Over-salting: Soy sauce is highly concentrated. Start with a few drops and taste before adding more.
Oatmeal is in the bowl, topped with all garnishes.
SERVE
Serve immediately and enjoy!
Temperature loss: Cold bowls will rapidly cool the oatmeal and set the egg yolk prematurely.
Dish is ready to be served.
Appears in collections
Keep browsing by the kind of recipe choice this supports, not just this single dish.
+1 more collection inside Recipes.
Browse all recipe paths →Master These Next
Egg Fried Rice — Wok Hei
Unlock the secrets of wok hei and transform humble ingredients into a symphony of smoky flavors and distinct textures. This is egg fried rice, elevated.
Okonomiyaki — Savory Pancake
Crispy edges, custardy center, and a burst of umami: this Osaka-style okonomiyaki is a flavor explosion in every bite. The secret? Nagaimo (mountain yam) for an unforgettable fluffy texture.
One-Pan Egg Fried Brown Rice
Leftover rice turned into real dinner: crisp grains, soft egg, and a bright finish that avoids grease.