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Savory Oatmeal

savory oatmeal
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5 from 1 review

Ingredients

For the oats:

  • 1 cup old fashioned oats [100g]
  • 1½ cups water [350g]
  • 1½ cups your milk of choice* [360g]
  • ¼ teaspoon salt

For the topping:

  • Neutral oil (e.g., avocado or canola)
  • 2 eggs**
  • Salt
  • 1 bunch scallions (or ½ of an onion), thinly sliced

Instructions

  1. Preheat a skillet over low to medium-low heat so it is ready when the oats are almost done.
  2. For the oats: Bring the oats, water, milk, and salt to a simmer in a small saucepan** over medium heat, stirring every minute or so. Once it comes to a simmer, reduce the heat to medium-low and continue to simmer for about 15 minutes, stirring occasionally, until the liquid thickens and the oatmeal softens. It will start out watery, and at a certain point it will noticeably thicken (e.g., the bubbles will get bigger), while still remaining pourable and creamy. Leave it uncovered the whole time, and be careful not to let it bubble over.
  3. For the topping: Drizzle some oil into the preheated skillet, use tongs to swipe a paper towel around. It should not smoke—if it smokes, the skillet is too hot. Drizzle a little more oil into the skillet, raise the heat to medium, crack in the eggs, and season with salt and pepper to taste. Cook for your desired amount of time (about 4 minutes for the whites to cook through). Remove the eggs to a plate, and immediately add the onions to the still-hot skillet. Season with salt and paper to taste and stir around for about 2 minutes. Remove from heat once they’ve wilted.
  4. Once the oatmeal is done, remove to 2 bowls. Top with the fried eggs, scallions, and a little more salt and pepper to taste.

Notes

* I recommend using whole milk or unsweetened soy milk, and I recommend against using oat milk or rice milk here. Almond milk sort of depends—creamier ones work better than waterier ones here.

** To veganize this, instead use half a brick of tofu, fried or roasted. This is my favorite recipe, which works perfectly here.

*** If you’re using a wide pan instead of a small saucepan, you may need to add a bit more water as it cooks (more water will evaporate from a wide pan).

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Find it online: https://cardamomandtea.com/472/savory-oatmeal-two-ways/