I always find it fascinating how easy it is to associate certain foods with specific categories (in certain cultures). For example, I grew up having very specific foods for breakfast one of which was always sweet: oatmeal. However, over the years, I've come to appreciate oats for their warm, not-too-overpowering flavor and their ability to be a perfect bed for produce. So, I've paired my favorite preparation of greens with creamy steel cut oats for a savory oatmeal. This is the perfect breakfast or even dinner and comes together in the time it takes to cook the oats.
Savory Oatmeal with Garlicky Kale
This hearty breakfast is a perfect way to keep yourself fueled until lunch. Kale is my go-to for this savory oatmeal but chard and spinach are also nice!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 bowls 1x
- Category: Breakfast
Ingredients
- 1 cup steel cut oats
- 1 ½ cups vegetable broth
- 1 ½ cups water
- ¼ teaspoon salt (or to taste)
- 1 bunch kale (roughly 4 cups chopped and packed)
- 4 teaspoons olive oil (divided)
- 4 cloves garlic
- 2 large eggs (for frying)
- Red pepper flakes (for topping)
Instructions
- Combine vegetable broth and water in a pot. Bring to a simmer, add oats and salt, reduce heat, cover, and cook for roughly 15 minutes (add/subtract time for desired consistency of oats). Remove from heat and let sit for 5 minutes.
- Prepare the kale by removing the stems and cutting the leaves into ¼ inch strips. As the oats are finishing, heat 2 teaspoons of olive oil in a large, wide pot. Add in the garlic, cooking for roughly a minute. Add the chopped kale and stir to coat with the garlic. Add in ¼ cup of water, cover, and let kale cook for 5 minutes, stirring occasionally.
- Once done, remove kale from heat and transfer to a bowl. Add in the remaining 2 teaspoons of olive oil and fry the eggs to your liking.
- Assemble the bowls by dividing the oats into two bowls. Then top each bowl with garlicky kale and a fried egg.
Notes
Tips & Tricks: Feel free to play around with the amount of water/cook time for the oats. For example, I like a nice creamy oatmeal, so I tend to cook them for just a bit longer.
Stock up: get the pantry ingredients you will need: steel cut oats, vegetable broth
Nutrition: find more information
Nutrition
- Calories: 314
- Sugar: 3.8
- Sodium: 388.7
- Fat: 13.8
- Carbohydrates: 41.3
- Protein: 12.6
- Cholesterol: 27.9
Savory Oatmeal
variations
I treat oatmeal like I would a creamy polenta- a perfect base for endless combinations of vegetables and greens. You could easily roast a few vegetables and toss on top or one of my favorite- use leftover grilled vegetables.
Cheese: Occasionally, I like to make oatmeal like polenta or grits and stir in a sharp cheddar or other flavorful cheese.
Greens: In addition to kale, chard is another favorite green to use in savory oatmeal. It takes a little less time to wilt compared to the kale.
Vegan: While I feel like the egg completes this breakfast-type meal, you could easily use fried tofu or something similar in place of the eggs.
Explore Kale
Kale is such a versatile green. It's hearty enough that it can hold up to heat (both while growing and through the cooking process) yet just tender enough that it can work in a salad. Most of the time, I grow and use lacinato kale because I find the texture more preferable when cooking. But, I recommend trying a couple different varieties to see which you like best.
Kale Risotto with Farro
Turmeric Rice with Coconut Kale
Kale and Feta Galette
Barbara says
Love your cooking video. Will have to try the recipe to see what oatmeal cooked in vegetable broth tastes like. I must say that I find all of the advertising on your site obtrusive, annoying, and in most cases, the products are unappealing. It takes quality away from an otherwise wonderful site, and on the iPhone, makes your site jumbled and confusing.
Bethany @ Athletic Avocado says
I have yet to try savory oats, but these look amazing! You're right, oats aren't an overpowering flavor so they are like a blank canvas for any topping!
karen Crossan says
Would never have thought to put kale and oats together, intrigued to try now. thank you for sharing.
Heather says
That was delicious! I am absolutely adding to my arsenal of quick eats to turn to when I get home from work famished. Yum.
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Beth says
A nice easy dinner but a bit bland. I wasn't sure what to do with the garlic so I sliced it. Next time I'll chop it and add more seasoning to everything. I often make kale pesto because it's cheap (blanched kale, parm, walnuts, lemon juice, olive oil) and I think that would also work really nicely here.
Shakti Shukla says
Delish, healthy, pretty concept, with lots of room for improv. Thanks.
Molly says
Good inspiration. I added some fresh lemon juice to the kale, then also added a little bit of feta and za'atar on top of the eggs. Great first try cooking savory oats. Used more olive oil than called for -- the full T for the kale alone.
★★★★
Sarah says
I wasn't a fan of the stock in the oats. Next time will make oats with just water, black pepper and add some soy when finished to taste. Agree with the comments re adding lemon to the kale, along with plenty of fresh black pepper. I plan to also add some toasted seeds next time.
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