Savoury cheese oatmeal with rocket and egg

If you’ve not tried savoury oatmeal, I urge you to open your mind and give it a go! It’s totally delish and is a great way to get more fibre in your diet – which is a plus for helpful gut bacteria, as fibre = fertiliser for a healthy gut.

This recipe was designed for the community at, as it’s a great way to fuel for an active day – or recover after a workout. That said, it makes a delicious healthy brekkie, lunch or fast dinner anytime, pan to plate in 10 minutes.

If you’re a low FODMAPPER, use the green part of the spring onion only, and swap the stock for water and a pinch of asafoetida powder, an Indian spice which gives a great onion flavour.

You can also add a grated courgette or fresh spinach to the mix to boost your veggie intake.

Total Time: 20 Minutes
Serves 1


  • 1 tsp of olive oil
  • 2 spring onions, finely chopped
  • 75g of steel-cut / chunky oats
  • 350ml of vegetable stock (use half a stock cube)
  • 30g of parmesan or cheddar cheese, grated
  • Handful of rocket
  • 1 egg
  • Black pepper


  1.  Heat the oil in a medium pan and cook the spring onions for two to three minutes until soft. If you are using asafoedita power instead of stock, add this in now too.
  2.  Add the oats to the pan with the stock (or water) and black pepper and bring to a simmer. Cook for five to six minutes until thickened and soft.
  3.  Stir in the cheese and stir until melted, keep on a low heat.
  4.  Heat a small non-stick frying and wipe with a little oil. Fry your egg until the white is set (you can cover the pan to help set the yolk).
  5.  Pour your oatmeal into a bowl, top with a handful of rocket and your poached egg. Add a little extra grated cheese if wished.

Nutrition Facts

Kcal 510                      Protein 23g                             Carbohydrate 48g                            Fat   23g

Photo 123RF



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