CHEESY SAVORY OATS.

It was one of these days that it was raining and cold outside. While I was working from home being in a conference call over lunch time I started craving for something comforting, cheesy, and creamy. Since it was so busy that day finalizing projects I also wanted to cook something simple and quick.

I wish I had made this a thousand times already, the savory comfort dish to an ultimate food-gasm is this cheesy savory oat bowl!

CHEESY SAVORY OATS.
1/2 cup of oats (I like to use old fashioned oats from Smaakt)
1/2 cup of milk
1/2 cup of water
2 handful of fresh spinach leaves
1 tsp onion powder
1 tsp garlic powder
1 tsp of thyme
1 tsp of flaxseeds
1 or 2 tbsp grated parmesan cheese
1 tbsp of olive oil (or: I used Becel Olie Blend)
salt and black pepper

TOPPING.
1 egg
optional: chili flakes
optional: sprouts (also called micro-greens)

Warm up a drizzle of olive oil (approx. 1/2 tbsp) in a saucepan and saute your spinach until it starts shrinking. Season the spinach with salt, pepper, onion and garlic powder and stir. Add in the oats, milk and water and let it come to a boil.

Depending on the oats you are using cook as instructed on the package. On a low heat I cook my old fashioned oats for approximately 4-5 min. Stir occasionally.

Meanwhile the oats are cooking I continue with the topping. I pre-heat a medium sized sauté  pan over medium to hot heat and drizzle in the other half of the olive oil once the pan is hot. Then I carefully and slowly crack an egg open above the pan so it doesn’t run through the whole pan. You can also crack an egg open in a separate bowl first if you’re scared of egg shells to fall into the pan. I let the egg set a little and then lower to a medium heat because I like my fried eggs crispy and the egg yolk a little runny. You know the egg is crispy when the bottom and the edges turn brown, but be careful that you further lower the heat if it turns to dark, unless you like your eggs blackened.

Tip: if the egg is crispy and brown, but the egg-white doesn’t set and stays runny then use a lid of another pan and put it on top so the steam/warmth can’t escape and the top of your egg cooks quicker. Often I just turn off the heat while I finish my oats and once I’m ready to put the egg on top it’s fully set, except for the egg yolk.

When the oats are done cooking add in the thyme, flaxseeds and parmesan cheese and stir well. Serve in a bowl with the fried egg and you can top it off with some chili flakes (or what about a drizzle of sweet chili oil?) and micro-greens to your liking.

My new go to comfort-food-bowl!

Enjoy! xoSam

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