Savory Oatmeal with Garlicky Kale | @naturallyella

Savory Oatmeal with Garlicky Kale

  • Author: Erin Alderson
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 bowls 1x
  • Category: Breakfast


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!



  • 1 cup steel cut oats
  • 1 1/2 cups vegetable broth
  • 1 1/2 cups water
  • 1/4 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)


  1. 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.
  2. Prepare the kale by removing the stems and cutting the leaves into 1/4 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 1/4 cup of water, cover, and let kale cook for 5 minutes, stirring occasionally.
  3. 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.
  4. Assemble the bowls by dividing the oats into two bowls. Then top each bowl with garlicky kale and a fried egg.


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 oatsvegetable broth

Nutrition: find more information


  • Calories: 314
  • Sugar: 3.8
  • Sodium: 388.7
  • Fat: 13.8
  • Carbohydrates: 41.3
  • Protein: 12.6
  • Cholesterol: 27.9