Savory Breakfast Oatmeal
I’ve always been a savory over sweet person and that is certainly true when it comes to breakfast. The occasional pancake craving aside, my first meal of the day tends to lean towards things like a sprouted grain english muffin with hummus and fermented red cabbage. And I recently realized that maybe the reason I’ve never really been an oatmeal person is because I’ve only ever eaten it with fruit or maple syrup or honey. So recently I decided to try adding oatmeal into my breakfast rotation by making it savory. And now! Now, it’s my new go-to. There are so many ways to make your oatmeal deliciously savory. Here are a few ideas:
Cook your oatmeal (stovetop makes it easier to mix things in, but if you’re in a rush throw your oats and liquid of choice in the microwave).
Things I like to mix in:
Nutritional yeast or cheese (Grated Parmesan or sharp cheddar are excellent)
Something garlicky/oniony (I’ve been using Trader Joe’s everything bagel seasoning. You can also make some crispy garlic and shallots/onions (see below) and crush them up to mix in / top with.
Any other spices that sound delicious to you. Some of my favorites: za'atar, pimentón / smoked paprika,
Sauteed greens
Things I like to put on top:
A drizzle of toasted sesame oil or nice olive oil
Poached or soft boiled egg (for a perfect soft boiled egg, bring small pot of water to boil, gently place egg(s) in water and simmer for 7 minutes. Remove eggs and put in ice bath or run under cold water)
Avocado
Fresh herbs like chives or scallions
Have fun with it! Make it your own and find your savory oatmeal sweet spot.
To make garlic chips / crispy shallots:
Thinly slice garlic cloves/shallots—try to slice all about the same thickness so they cook evenly.
Heat a good amount of neutral oil (I like coconut or avocado) in a small saucepan over medium-high heat (don’t let it smoke). About 1/2 inch high in the pot.
You’ll know oil is ready by dropping in a slice of garlic / shallot and seeing it sizzle.
Working in small batches, drop garlic/shallots. Use spoon to separate them if necessary. They should slowly start to turn golden. It should take about 2-3 minutes. If they’re browning too quickly or your oil is smoking, turn down the heat a bit.
Once golden brown use a slotted spoon to remove garlic/shallots from the oil and place them on a plate covered with a paper towel (the towel will absorb excess grease).
If making garlic chips and crispy shallots you may want to change out the oil in between or at least remove any small bits that are left behind so you don’t wind up with burnt bits in your oil.
Pro tip: reserve your garlic/shallot oil! Use it to drizzle on top of your oatmeal or for a salad dressing for lunch.
