This savory oatmeal is a great way to switch up your breakfast routine. If you don't want to bother with frying up an egg in another pan, you can also crack the egg into the oatmeal when it is nearly done cooking.
Prep Time2 minutesmins
Cook Time8 minutesmins
Total Time10 minutesmins
Ingredients
1/4cupdry quick-cooking steel cut oats
3/4cupwater
salt and pepper
2tablespoonsshredded white cheddar cheese, add more if you like
1tspcoconut oil, divided
1/4cupdiced red pepper
2tablespoonsfinely chopped onions
1large egg
Optional Toppings
chopped walnuts
sliced green onions
za'atar
Instructions
Stovetop Method
Bring water to boil. Add oatmeal, reduce heat a little and let it cook for about 3 minutes, until all liquid is absorbed. Turn off heat and stir in cheese, a small pinch of salt, and pepper.
Microwave Method
Place oats and water in a microwave-safe bowl. Line microwave dish with paper towels to catch any spills. Microwave at a high setting (but not the highest, about 8/10 power setting) at one-minute intervals for a total of 3 minutes. (See note 1) If you want a softer texture, continue microwaving at 30-second intervals. Give the oats a little stir between intervals. When the oatmeal is done, stir in shredded cheese, a small pinch of salt, and pepper.
Cook Vegetables & Egg
Heat a nonstick pan with 1/2 teaspoon of coconut oil over medium-high heat. Add vegetables and cook for 2 to 3 minutes, until they soften. Spoon vegetables over cooked oats. Reduce heat to medium.
Add remaining 1/2 teaspoon of oil and fry egg. Cook until the whites are no longer translucent and serve over oatmeal.
Top with chopped walnuts, green onions, and za'atar, if you like.
Notes
Different brands of oatmeal may have different cooking times for the microwave method. Check the packaging for instructions
If you want an even lighter meal, use coconut oil spray instead of coconut oil.
If you have any leftover cooked vegetables from the day before, just warm them up and add them to your oatmeal.