Savory Oats
Lightly inspired by congee (a savory rice porridge), I came up with these savory and delicious oats. I know the idea sounds a little (very) strange if you are not used to it, but remember, oats are just another grain, like rice, so definitely give these a try.
To save myself some time in the mornings, I like to treat these like overnight oats, allowing the oats to absorb the bone broth and get super plump. This method saves a lot of cooking time in the morning, as the liquid absorbs quickly. These oats also serve as a super versatile base that can be completely customized with your choice of vegetables and protein.
Oats with veggies, eggs and chili crisp
Ingredients:
1/2 cup rolled oats
1 cup bone broth
1/2 cup mixed frozen veggies (I used peas, corn, green beans, carrots and shitake mushrooms)
1/2 cube chicken bouillon
1 tspn soy sauce
1/2 tspn sesame oil
2 eggs
salt to taste
1 tspn chili crisp (I like the Lao Gan Ma Spicy Chili Crisp)
Instructions:
Mix oats, bone broth, and chicken bouillon together in a mason jar or another container. Store in the fridge overnight.
Sauté vegetables over medium heat until browned while simultaneously cooking the oats in a saucepan. Cook until the oats have thickened and absorbed all the bone broth. Season with salt and pepper to taste. Once the mixture reaches the desired thickness, add soy sauce and sesame oil.
At the same time, fry two eggs to your preferred doneness. For a quicker option, you can simply break the eggs into a bowl and mix them into the oats to cook together.
Top the oats with the fried eggs, sautéed veggies, and chili crisp, then enjoy!
Though it may seem unconventional, these oats are incredibly comforting on a cold winter morning and are also filling and nutritious. Feel free to put your own spin on the dish by changing the toppings, using chicken instead of eggs, preparing the eggs differently, or incorporating seasonal vegetables.
The versatility of this recipe allows for countless combinations, but it’s great just as it is.
