Save A hearty, visually appealing breakfast twist on classic oatmeal, featuring creamy oats, sautéed spinach, and a silky poached egg. Nutritious, budget-friendly, and satisfying.
I first made savoury oatmeal on a chilly morning, looking for something comforting yet different from the usual sweet versions. The combination of creamy oats and vibrant spinach instantly became my go-to for busy weekdays.
Ingredients
- Rolled oats: 1 cup
- Water (or half water, half milk): 2 cups
- Salt: 1/2 teaspoon
- Freshly ground black pepper: 1/4 teaspoon
- Olive oil: 2 teaspoons
- Fresh spinach: 2 cups, washed and roughly chopped
- Garlic: 1 small clove, minced
- Eggs: 2 large
- White vinegar: 1 tablespoon (for poaching water)
- Grated Parmesan or nutritional yeast: 1 tablespoon, optional
- Freshly ground black pepper: to taste
- Red pepper flakes or chili oil: pinch, optional
Instructions
- Make the oatmeal base:
- Combine oats, water, salt, and pepper in a small saucepan. Bring to a boil over medium heat, then reduce to a simmer. Cook, stirring occasionally, until creamy, 6–8 minutes.
- Sauté spinach:
- Heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds until fragrant. Add spinach and stir until wilted, 1–2 minutes. Remove from heat.
- Poach the eggs:
- Fill a medium saucepan with water and vinegar. Bring to a gentle simmer. Crack eggs into cups, swirl water, slide eggs in gently, and poach for 3–4 minutes. Remove with a slotted spoon and drain briefly.
- Assemble and serve:
- Divide oatmeal between bowls. Top with spinach and a poached egg. Sprinkle with Parmesan or nutritional yeast, extra pepper, and chili flakes if desired. Serve immediately.
Save My family loves this quick breakfast on lazy Sundays, savoring each bite as the silky egg yolk melds into the creamy oats—it’s always a warm moment at our kitchen table.
Required Tools
Saucepan, skillet, slotted spoon, small bowls, measuring cups and spoons
Allergen Information
Contains eggs and milk (if using dairy milk or Parmesan). For dairy-free, use plant milk and nutritional yeast. Always check ingredient labels if you have allergies.
Nutritional Information (per serving)
Calories: 285, Total Fat: 10 g, Carbohydrates: 37 g, Protein: 14 g
Save This savoury oatmeal is both hearty and adaptable, perfect for mornings when you want something warm, filling, and colorful in just 25 minutes.
Recipe FAQs
- → What is the best way to poach the eggs?
Use gently simmering water with a splash of vinegar to help the whites set quickly. Crack eggs into a small cup, then slide gently into the water. Poach for 3–4 minutes for runny yolks.
- → Can I use alternative greens instead of spinach?
Yes, kale or Swiss chard can be sautéed the same way to provide a similar texture and flavor profile.
- → How can I make the oatmeal creamier?
Replace half or all the cooking water with milk or plant-based milk to add creaminess and richness to the oats.
- → Are there options for those avoiding dairy?
Omit Parmesan and use nutritional yeast as a dairy-free garnish. Also, choose plant-based milks when cooking the oats.
- → What flavors complement this dish well?
Garlic in the spinach adds aroma, while red pepper flakes or chili oil add a subtle heat. A sprinkle of fresh herbs or roasted seeds provides extra texture and nutrition.