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 sportshoes.com, 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.
- 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
- 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.
- 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.
- Stir in the cheese and stir until melted, keep on a low heat.
- 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).
- Pour your oatmeal into a bowl, top with a handful of rocket and your poached egg. Add a little extra grated cheese if wished.
Kcal 510 Protein 23g Carbohydrate 48g Fat 23g