Savory Oatmeal with Egg, Tomato, and Spinach
Craving a savory and nourishing dish with a twist? This savory oatmeal is a delicious alternative to the classic sweet version. Packed with vegetables, infused with herbs, and topped with a soft-boiled egg, it’s the perfect comforting meal for breakfast, lunch, or a light dinner. Cozy, satisfying, and full of energy to power your day!
Ingredients (serves 2)
- 100 g Pecan & Hazelnut Organic Oats (KarmaKarma)
- 200 g chestnut mushrooms
- 200 g spinach
- 600 ml vegetable broth (1 stock cube)
- 200 g cauliflower rice
- 8–10 cherry tomatoes
- 1 shallot
- 2 eggs
- 1 tsp garlic powder
- 1 tsp rosemary
- 1 tsp thyme
- Pinch of pepper
- 1½ tbsp olive oil
Instructions
- Roast the tomatoes
Preheat the oven to 200°C (390°F). Lightly grease a baking dish with half a tablespoon of olive oil and add the tomatoes. Roast for 10–15 minutes until soft and slightly caramelized. - Cook the eggs
Boil the eggs for 6–7 minutes so the yolks remain soft. Cool under cold water, then peel. - Prepare the broth
Bring 600 ml of water to a boil and dissolve the stock cube. Set aside. - Cook the vegetables
Slice the mushrooms and sauté them in a pan with half a tablespoon of olive oil. Add the spinach and cook until wilted and the mushrooms are tender. - Build the base
Finely chop the shallot and sauté it in another pan. Add the cauliflower rice and cook briefly. - Cook the oatmeal
Mix the oats with garlic powder, rosemary, thyme, and pepper. Add to the pan with the shallot and cauliflower rice. Pour in the broth, stir well, and let it simmer gently until the liquid is absorbed and the mixture becomes creamy. - Serve
Divide the savory oatmeal between bowls. Top with the sautéed spinach and mushrooms, roasted tomatoes, and finish with a soft-boiled egg.
Chef’s Tips
- Add a sprinkle of grated Parmesan cheese for extra richness and flavor.
- Like it spicy? Top with chili flakes or a drizzle of sriracha.
- No cauliflower rice? Simply leave it out or replace it with extra vegetables.