Sometimes I get a kick out of looking back at old blog posts and reading about what was trendy in the food blogging world at the time. It’s been almost 7 years since I started Eat Spin Run Repeat, and back when it all began, pretty much every blogger I followed was eating overnight oats out of nut butter jars.
To be honest with you, I wasn’t really into it. Growing up I was raised on cereal (Froot Loops and Cinnamon Toast Crunch, if we’re being specific), Eggo waffles, eggs and toast, and hot oats were something I knew my Scottish grandpa ate but never appealed to me. I was riding the smoothie train hard in the early days of this blog (and still do), and creating new masterpieces in my blender seemed like more fun than making oatmeal.
These days, I have to admit that hot oatmeal has my heart. Obviously it’s been cold so warmer foods are appealing, and another reason I love oats so much is because they’re a perfect breakfast for replenishing glycogen stores after a workout. Sweet toppings like nut butter and fruit are pretty typical (hello pomegranate and pistachio, you beauties!), but the savoury combos in my breakfast rotation have been so killer lately that I decided to share.
Now, I don’t know about you, but a bowl of oatmeal with sweet toppings isn’t always my first pick if I’m really hungry because I’m pretty sensitive to sugar and find that my energy levels go all over the place if I eat sweet things early in the morning. However, the beauty of savoury oat bowls like this one is that you’ve got the quality slow-release carbs (oats), protein and fat (from the egg), greens for antioxidants, and even more protein in the shiitake mushrooms. I’ve also added a little fermented kimchee for probiotics your gut will adore, but that’s optional. (I make my own using this recipe, but also love Wildbrine Thai Kimchi when I haven’t had time to prepare a batch.)
One thing to note about oats – they’re not all gluten free. It’s true that oats are a gluten-free grain, but often they’re processed in factories with wheat and gluten-containing foods so it’s really important to check the label. I used Bob’s Red Mill gluten-free rolled oats for this recipe, but Only Oats and Love Grown Foods Super Oats are also brands I recommend and use.
Of course, if you’re vegan or don’t eat eggs, the egg in this recipe could easily be swapped with another source of protein such as scrambled tofu or beans, but as I mentioned earlier, you’ll still be getting some protein from the oats and mushrooms.
Soft Boiled Egg Savoury Oats
Prep Time: 5 mins
Cook Time: 10 mins
Ingredients (1 serving)
- 1 egg
- 40g Bob’s Red Mill gluten-free oats
- 1 1/4 cups water
- 1 packed cup baby kale or chopped lacinato kale, thick stems removed
- 1 tsp each low sodium tamari and rice vinegar
- 1 cup loosely packed shiitake mushrooms
- 1 tbsp thinly sliced scallions
- 2 tbsp kimchi (one of my faves is Wildbrine Thai kimchi)
- black and white sesame seeds, to garnish
Soft-boil the egg: Bring a pot of water to a boil. Reduce heat slightly and carefully place an egg into the pot. Boil for 7 minutes, then remove the egg and immediately place it in ice water to cool.
Cook the oats: In a small saucepan on the stove, combine the oats and water. Boil for 5 minutes, stirring occasionally to prevent sticking.
Sautee the veggies: Mist a frying pan with olive, coconut or avocado oil. Lightly sautee the mushrooms in 1 tsp each rice vinegar and low-sodium tamari for about 3 minutes. Remove the mushrooms from the pan and add the kale. Sautee until just wilted, adding a tablespoon of water if needed to prevent drying.
Pour the oats into a serving bowl, followed by the kale and mushrooms.
Very carefully take the shell off of the egg. (The yolk will be soft.) Place the egg on top of the vegetables and slice it in half.
Top with scallions, kimchi and sesame seeds, then serve with hot sauce if desired.
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So tell me… how do you like your oats? Sweet, savoury, a mixture of both? Or not at all?