Oatmeal for dinner? Sure, when it’s this rich and hearty Savory Oatmeal made with cheese, veggies, and a runny egg.
Breakfast for dinner is a big thing at my house. There’s something fun and unexpected about tucking into a stack of pancakes or a fried egg in the evening. But it doesn’t always keep us full through the night. So when I know my family is super-hungry, I cook up a big pot of savory oatmeal and top it with healthy complements like runny eggs, spinach, avocado, and hot sauce. Sometimes, when they need coaxing to the dinner table, I’ll toss some bacon in with the aromatics in this recipe, and the aroma always brings them running to the kitchen.
When you cut into the rich, velvety, delicious yolks of these eggs and they flow like a sauce over the oatmeal and other ingredients, the effect is simply sublime. At that moment, all the questions about “Really, Mom, oatmeal for dinner???” stop completely and they’re asking for seconds instead!
My kids say this breakfast/lunch/brunch/dinner dish gives them “superhuman” energy and they always ask for it before a big game or test at school. It keeps them from getting distracted by cravings for lunch or snacks and definitely staves off a rumbling tummy.
What I love about this recipe is that it’s easy, super-filling, and full of fiber. I also love that it’s quick to prepare, and lends itself well to variations. Try topping a bowl of savory oatmeal with sautéed spinach or mushrooms, or using a different kind of cheese (a strong cheese like blue cheese is one of my favorites). However you prepare it, savory oatmeal is an unexpected and delicious surprise that is so rich and creamy, you’ll wonder why you never thought of combining these ingredients before.
How to make perfect eggs
A perfectly fried egg or a soft-boiled egg is the ideal topping for this savory oatmeal recipe. When the yolk is runny, it will coat the other ingredients with its richness and serve as a sauce of sorts.
To make a fried egg, be sure to start with a pan heated over medium-high heat and use a generous layer of oil or butter in the pan. Crack the egg right into the pan and cook it just until the whites are completely set. If the yolk is too runny for your liking, you can flip the egg over for a moment, then transfer it to the bowl.
Soft-boiled eggs are another delicious option for this recipe, and you can make multiple eggs at once. To soft-boil an egg, simply lower eggs into very gently boiling water (water that’s just begun to bubble a bit), and cook for 4.5 minutes.
I always feel a little bit like a character from Downton Abbey when I eat soft-boiled eggs. They’re very popular in Britain, where they’re often served on fancy little egg stands called egg cups. The diner taps the shell to make a hole in it and dips out a bit of egg at a time.
How do I store leftovers?
Since this recipe only makes one serving, chances are you won’t have any leftovers. But, if you do end up with leftover oatmeal, it can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, microwave it, covered, for 1 minute. Give it a stir, then microwave for another 30 seconds until heated through.
Serving suggestions
Savory oatmeal is a delicious one-bowl meal on its own. But if you want to round out your meal, try pairing it with Citrus-Mint Fruit Salad or Apple-Walnut Salad. It would also complement Roasted Kabocha Squash, Kale Salad, or Pumpkin Muffins.
Savory Oatmeal
Ingredients
- 3/4 cup water
- 1/4 cup dry quick-cooking steel cut oats
- Salt and pepper to taste
- 2 tablespoons shredded white cheddar cheese
- 1 teaspoon coconut oil divided
- 1/4 cup diced red pepper
- 2 tablespoons finely chopped onions
- 1 large egg
- Chopped walnuts optional for garnish
- Sliced green onions optional for garnish
- Other optional toppings such as sautéed mushrooms and spinach
Instructions
- In a small pot, bring 3/4 cup of water to a boil. Stir in the oats and a pinch of salt. Reduce heat to low and cook for about 5 minutes, stirring occasionally, until the oats are soft and have absorbed most of the water.
- Remove the pot from heat and stir in the shredded cheddar cheese until melted and well combined. Season with salt and pepper to taste.
- While the oats are cooking, heat half a teaspoon of coconut oil in a small skillet over medium heat. Add the diced red pepper and chopped onions, sautéing until they are soft and slightly caramelized, about 3 minutes. Set aside.
- In the same skillet, add the remaining coconut oil and crack the egg into the skillet. Fry the egg to your desired doneness, seasoning with a pinch of salt and pepper.
- Spoon the cooked oatmeal into a bowl. Top with the sautéed vegetables and fried egg. Garnish with chopped walnuts and sliced green onions (optional) alongside any other toppings you desire.
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