This salty oatmeal recipe is a perfect savory breakfast idea! It’s healthy, delicious and easy to make, topped with an egg and veggies.
Have you tried salty oatmeal? If not, it’s high time to start. The American breakfast is sugar-based (pancakes, waffles, even yogurt and granola). But you want more hearty breakfast ideas? This recipe is the starting point! This results in a pot of chewy, toasted oats that are irresistibly flavorful. Fill the bowl with a poached egg and kale sautéed in garlic, and the yolks make a creamy sauce that coats everything with goodness. It’s no secret that we’re obsessed with oatmeal here… and eating a healthy breakfast full of veggies just got easier.
The Salty Oatmeal Method: Toasted and Chewy!
This salted oatmeal recipe uses our standard oatmeal method: toasted and textured! It’s a method we learned a while ago and have been using ever since (see this vegan oatmeal). Rather than gooey, creamy, and gooey, you get chewy, toasted oats. Here is the basic method:
- Roast the rolled oats in the butter for a few minutes. You will do this before adding the water. It gives the beans a great aroma And floods your kitchen with an incredible scent.
- Add water (less than typical oatmeal). Less liquid leads to tougher oats.
- Turn off heat and let rest. No, this method does not require stirring! This will set the chewy texture and give you time to prepare the fillings.
Best Savory Oatmeal Toppings
You can just make a pot of oatmeal and stop there. In fact, how do I eat my daily delicious oatmeal? Oatmeal and Peanut Butter. (That’s it: no added sugar!) But for these salty oatmeal, we wanted to make a nice colorful bowl with some veggies. Here are our favorite toppings and some other topping ideas:
- Fried egg: The egg is indispensable in our heads! It makes a nice sauce to coat the bowl and adds protein. But do you want to prepare vegan oatmeal? Ignore it and see below for details.
- Sauteed Vegetables: Sauté veggies with garlic and you have an amazingly flavorful filling! Our favorite is Tuscan cabbage, but you can use spinach, chard, or even collards (but cook a little longer than directed until tender).
- Tomatoes: Toss them with a dash of balsamic vinegar to make them pop!
- Green Onion: The scallion adds a nice delicate onion flavor as a garnish, but is optional.
- Parmesan cheese: Another optional topping: but a few sprinkles of grated cheese take it on top.
More topping ideas!
Salty Oatmeal is a place to unleash your creativity and use whatever you have on hand in your fridge and pantry! Here are a few ideas that come to mind:
How to fry an egg for salty oatmeal
A skill you need for this delicious oatmeal: how to fry an egg perfectly! It’s not difficult, but requires a bit of finesse. We like them better here, so the yolk spreads and makes a delicious sauce. However, you can boil the yolk if you prefer! Here’s what you need to know:
- Use medium to low heat. It’s easy to overcook, so watch the heat! butter has the best taste; but you can sublimate olive oil if you wish. Heat butter over medium heat. Then add the eggs and sprinkle with a pinch of kosher salt and a few black peppercorns.
- Cook 2 to 3 minutes, until the whites are set but the yolks are runny. Don’t give them back!
- Or cook longer for a harder yolk. If you prefer light, medium, or hard, flip the egg and cook an additional 20 seconds, 1 minute, and 2 minutes, respectively.
This recipe makes 2 large or 4 small
Note on portion sizes! This delicious oatmeal recipe makes 4 cups cooked oatmeal. Depending on what you’re looking for, it can be either 2 large or 4 small portions.
- 1 cup of cooked oatmeal is the standard serving, but you might want a bigger breakfast. We usually like a little more than a cup. But this recipe has toppings, so it’s pretty filling.
- For 4 just boil 4 eggs! Then divide the vegetables into the portions.
Vegan variant
Looking for vegan savory oatmeal instead? The egg is optional. Here are some ideas for adding plant-based protein to salty oatmeal:
More hearty breakfast ideas
Need more hearty breakfast ideas? We’re here for you. Here are a few ideas we love:
This delicious oatmeal recipe is…
Vegetarian and gluten free. See the section above for information on vegan, plant-based, and dairy-free products.
The description
Salty oatmeal is a great idea for a hearty breakfast! It’s healthy, delicious and easy to make, topped with a fried egg and veggies. See vegan savory oatmeal ideas in the section above (scroll up).
- 1½ tablespoons salted butter, divided
- 2 cups Old-fashioned oatmeal (do not use instant oatmeal or rolled oats)*
- Kosher salt and freshly ground black pepper
- 1 ½ cups the water
- 1 Bunch of Tuscan cabbage (or 8 cups chopped spinach or chard or baby lettuce)*
- 1 clove of garlic
- 1 tbsp olive oil
- 1 cup sliced cherry tomatoes
- 1 tbsp balsamic vinegar
- 1 Lawyer. chopped (optional)
- 2 eggs**
- For the garnish: chopped spring onions, parmesan (optional)
- Prepare oatmeal: Melt 1 tablespoon butter in a saucepan over medium heat. Add oats and toast, stirring frequently, until fragrant, about 2-3 minutes. Add ¼ teaspoon kosher salt. Remove the pot from the heat and carefully pour the water in, putting the lid on immediately as the water will spurt out. Turn the pan. Leave for 7 minutes.
- Sauté the cabbage: Meanwhile, wash and dry the kale leaves, then stem and roughly chop the kale. Crush and peel the garlic clove. In a large nonstick or cast-iron skillet, add olive oil and heat over medium-high heat. Add crushed garlic and kale and cook, stirring frequently, until wilted and light green, 3 minutes. Remove from heat and add 2 pinches of kosher salt and several freshly ground peppercorns. Discard the garlic cloves and set aside.
- Prepare the vegetables: Slice the cherry tomatoes. Add 1 tablespoon of balsamic vinegar and 1 pinch of kosher salt. If using the avocado, chop it and slice the spring onions.
- Boil eggs: In a large cast-iron or non-stick skillet, melt the remaining ½ tablespoon butter over medium-low heat until foamy. Add the eggs and sprinkle with 1 pinch of kosher salt and some black peppercorns. Cook until egg whites are set (do not flip), 2 to 3 minutes. If you prefer light, medium, or hard, flip the egg and cook an additional 20 seconds, 1 minute, and 2 minutes, respectively.
- Surcharge: Place oatmeal in bowls. Garnish with sautéed kale, eggs, tomatoes, eggs, and avocado (if using). Garnish with chopped spring onions and a sprinkling of parmesan (optional).
Remarks
*We recommend Tuscan cabbage, a dark green variety of cabbage with flat leaves and a mild flavor. Kale is spicier and more bitter. But you can use it if that’s all you can find!
**You can stretch this recipe to easily feed 4! Just make 4 eggs. The amount of oatmeal makes 4 cups cooked, enough for 4 small servings or 2 large ones.
- Category: Breakfast
- Method: Cook
- Kitchen: Oats
- Diet: vegetarian
Keywords: Salty Oatmeal, Salty Oatmeal Recipes
