Can I use steel-cut oats?

Yes, you can. Soak steel-cut oats overnight in a bowl of water and to help soften them. Drain and cook in bone broth for about 5-6 minutes. You may need to add a splash of water as steel-cut oats absorb more liquid than rolled oats.

Can I freeze savory oatmeal?

Allow to cool completely and freeze in a freezer-safe container or freezer bags for up to 3 months. Thaw overnight in the fridge and reheat in a pot on the stovetop, adding water if needed to help loosen up the texture if it thickens too much.

Can I cook savory oatmeal in the microwave?

Yes. Combine the oats and chicken bone broth in a microwave-safe bowl. Microwave on high for 1.5-2 minutes, stirring once, until the liquid has been mostly absorbed and the oats are soft. Add the ice cube and pour in the liquid egg whites. Stir continuously until the egg whites have evenly combined and the oats are fluffy and creamy. Be sure not to pause while stirring as the egg whites may clump and scramble instead. Stir in the kimchi, soy sauce and gochujang until combined. Then stir in the sesame oil last. Top with or stir in the mozzarella cheese until melted. Then top with a fried egg (or your desired type of cooked egg), plus other toppings of choice just before eating.

Savory Oatmeal with Egg and Kimchi

Description

Upgrade your morning oats with a flavorful and savory Asian twist! This Savory Oatmeal with Egg and Kimchi is easy to make in under 20 minutes, high in protein, and customizable with your favorite toppings. It’s great for those who prefer a savory breakfast and can also be enjoyed for lunch or dinner!

Ingredients

Scale

Savory Oatmeal with Egg, Kimchi and Cheese:

½ cup / 40 grams Old Fashioned Rolled Oats (I used creamy style rolled oats)
1 cup 245ml Chicken Bone Broth
1-2 Ice Cubes
⅓ cup / 80 grams Liquid Egg Whites (from a carton, or from 3 whole eggs)
⅓ cup / 60 grams Kimchi – cut with kitchen shears into smaller pieces or knife-chopped
9 grams / ½ tablespoon Gochujang (Korean hot pepper paste)
1 teaspoon Low Sodium Light Soy Sauce
½ teaspoon Toasted Sesame Oil
2 tablespoons / 15 grams Shredded Mozzarella Cheese
½ teaspoon Peanut Oil (or your preferred cooking oil), for frying the egg
1 Egg
Salt and pepper, to taste

Optional Toppings:

Chili Crisp or Chili Crunch
Furikake (Japanese rice seasoning)
Spring Onion (Scallions/Green Onions) – chopped

Instructions

Cook the oats: Add the rolled oats and chicken bone broth to a medium sized saucepan or pot. Cook over medium heat until most of the liquid has been absorbed and the mixture is thick and creamy – about 2-3 minutes for creamy style rolled oats or 5-6 minutes if using regular rolled oats.
Add the ice cube: Switch off the heat and add an ice cube to the pot. Stir until mostly dissolved to cool the oats slightly.
Add the liquid egg whites: Pour in the liquid egg whites while mixing slowly. Keep mixing for 2-3 minutes over medium-low heat until the oats are thick and fluffy.
Stir in the kimchi, soy sauce and gochujang. Add the kimchi, gochujang, and low sodium soy sauce and mix until evenly combined.
Stir in the sesame oil: Switch off the heat and stir in sesame oil. Transfer to a bowl or plate and immediately scatter the shredded mozzarella cheese on top. It will melt from the heat of the freshly cooked oatmeal.
Fry the egg: Heat ½ teaspoon peanut oil in a nonstick fry pan. Crack the egg into the pan and season with salt and pepper to taste. Cook as per your preference – sunny side up, over easy, over medium, over hard, or scrambled. (Alternatively, you can make a hard-boiled egg, soft-boiled egg, or poached egg instead if desired.)
Serve: Top the savory kimchi oats with the cooked egg, and other optional toppings such as chili crisp or chili crunch, furikake, and spring onion. Serve immediately.

Equipment

Gochujang

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Creamy Style Rolled Oats

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Furikake

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Notes

Nutrition information is an estimate and will vary with substitutions. It is not inclusive of the optional toppings.
Check out the full article for ingredient notes/substitutions, storage information, tips on customizing this recipe, and more!

Nutrition

Serving Size: 1 serving
Calories: 462
Protein: 37.2g
Carbohydrates: 35.3g
Fat: 16.6g
Sugar: 8.3g
Sodium: 1469.6mg
Saturated Fat: 5g
Unsaturated Fat: 9.9g
Trans Fat: 0.1g
Fiber: 5.5g
Cholesterol: 208.3mg

The nutritional information provided is an estimate and can vary based on several factors. It should only be used as a general guideline.