These Savory Garlic Oats with mushroom and a masala fried egg is healthy and delicious way to switch up breakfast when you are bored of regular sweet oatmeal.
We eat a lot of oats in all forms, but lately I’ve been really tired of eating them sweet. So I started experimenting with a lot of savory oat recipes which are just as satisfying but healthier. Plus, you are totally omitting out the 2-3 teaspoons of sugar you might normally add to your oatmeal.
If you’re not really a savory oatmeal person, then I think this recipe is about to change that. Imagine warm, creamy oats with a lovely garlicky flavor, with mushrooms, a perfect runny egg, and topped with chilli oil. Sounds heavenly, right? These savory garlic oats are versatile and how! Make it a breakfast salad bowl with mixed greens or toss it up with some spices to quirk things up! Because who doesn’t want oats with a twist for breakfast?
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Ingredients for Savory Garlicky Oatmeal
Oats: I have used instant or quick oats for this recipe as they cook quickly, which makes them super convenient. You could also use rolled or steel-cut oats, just remember to adjust the cook time accordingly
Oil: Olive oil for it’s neutral flavor, but you could use peanut, canola, sunflower, vegetable, etc.
Garlic: Finely chopped for lots of flavor and aroma
Mushroom: Adds a lovely smokey flavor and sneaks in extra nutrition
Eggs: Half-fried until the yolk is cooked but still runny.
Chilli oil: For some heat. You can use red chilli powder instead
Water: To cook the oats
Seasoning: Salt and pepper for flavor
Frequently Asked Questions
Pressure cooking oats make them cook super fast. But you can boil the oats in water until it’s cooked through and reaches the desired consistency.
They can make a nutritious breakfast, especially when paired with protein and vegetables. Oats provide fibre and the egg and mushrooms add protein and other nutrients.
Richa’s Top Tips
- Pressure cook oats if possible. I would highly recommend pressure cooking the oats to help them cook fast and come to the perfect consistency. Believe me, it’s a game changer for rushed mornings.
- Adjust the amount of water if you like. For thicker oats, use a little less water. Add a splash more after cooking if you prefer them looser and creamier.
- Cook the egg just the way you like it. I love a sunny-side-up egg here so the runny yolk mixes into the creamy oats.
Storage Instructions
- Store leftover savoury oats in an airtight container in the refrigerator for up to 2 days. The oats will thicken as they sit, so add a splash of water or milk while reheating and stir well until creamy again.
- For the best texture, store the mushrooms and fried egg separately and add them fresh when serving. You can add chilli oil just before serving.
Customisation Ideas
- Add more vegetables. Toss in spinach, peas, corn, broccoli or finely chopped bell peppers along with the mushrooms for added flavor, texture, and nutrition.
- Make it cheesy. Stir some grated cheddar, mozzarella or parmesan into the hot oats for an extra creamy finish.
- Switch up the toppings. Try sautéed paneer, tofu, avocado or crispy chickpeas instead of mushrooms.
- Make it spicy. Add chopped green chillies, red chilli flakes or a spoonful of chilli crisp to the oats.
- Change the flavour profile: Add a little soy sauce and sesame oil to the oats and top with spring onions for an Asian-inspired version.
I tried to keep this savoury oatmeal recipe healthier by not adding any cheese. But believe me a dash of grated cheddar cheese really takes things to a whole new level!
If you make this oatmeal for breakfast, do send me your pictures over on my Instagram @my_foodstory.
Watch Savory Garlic Oats Recipe Video
Savory Garlic Oats with Masala Fried Egg
Equipment
Ingredients
- 1/2 cup rolled oats
- ½ teaspoon grated garlic
- ¾ teaspoon salt. divided
- 1 ½ cups water
- 2 teaspoons olive oil or any neutral cooking oil
- 200 gms mushrooms sliced
- 1 egg
Instructions
- Add rolled oats, garlic, ½ teaspoon of salt and 3 cups of water to a pressure cooker. Close the lid, bring to pressure and cook for 3 whistles. Let the pressure release naturally.
- While the oats are cooking, heat 2 teaspoons of oil in a pan, add sliced mushrooms and saute for 3-4 minutes till they turn golden brown. Take off the heat. Sprinkle ¼ teaspoon of salt, mix well and transfer to a plate or bowl.
- Heat the same pan, add 1 teaspoon of oil, and once the pan is very hot, crack one egg and cook till the white part is cooked but the yolk is runny.
- To serve, add 2-3 ladles of cooked oats from the pressure cooker to a bowl, top with half the fried mushrooms, place the fried egg on top, drizzle chilli oil on top and serve hot.
- Repeat the same for serving the rest of the oats.
Video
Notes
- Feel free to experiment with different herbs, cheeses and even toppings like sundried Tomatoes, Olives or Jalapenos.
- Adjust water to keep oats to your desired consistency.
- Feel free to swap the fried egg with soft boiled eggs or scrambled eggs. But we prefer the crispy, fried egg with a runny yolk.
Nutrition
This article was researched and written by Urvi Dalal.
The post Savory Garlic Oats with Egg and Mushroom appeared first on My Food Story.
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