Savory Breakfast Oats

Yield: 1 serving Total time: 5 minutes January 11, 2021

Mornings during the pandemic are a scramble to get everyone up, in front of laptops, and ready for a day of remote learning and work. I usually realize at some point mid-morning that I never ate anything, and I’m now starving.

Sugary breakfasts aren’t helpful, so lately I’ve been craving something more savory. This filling bowl of oatmeal is ready in minutes, keeps me going for hours, and is delicious, once you get used to the idea that oatmeal doesn’t have to be sweet.

I’ll use name-brand ingredients here, since the directions for preparing oatmeal are specific to the brand and style of oats, and because the saltiness of the dish depends on the type of broth and salt used. If you’re using different brands, follow the oatmeal’s package directions (adding the egg two minutes before the end), and season according to your own taste.

Ingredients

  • 1 cup Kitchen Basics Unsalted Chicken Stock
  • 1/2 cup Bob's Red Mill Extra Thick Rolled Oats
  • 1/2 tsp. dehydrated or fresh minced garlic
  • 1/2 tsp. Diamond Crystal Kosher Salt
  • 1 large egg, optional
  • Oyster sauce

Directions

In a soup bowl, combine chicken stock, oats, garlic, and salt. Microwave for 2 minutes. While it's cooking, crack an egg into a ramekin and whisk well.

Add the egg to the oats and stir until well combined; microwave for another 2 minutes until the thickness and doneness is to your liking.

Let stand for 2 minutes. If the oatmeal and egg is not yet done, continue to microwave in 30-second bursts until desired doneness. Drizzle with oyster sauce before serving.

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