Savory Oatmeal Recipe

Rolled oats: The base of the dish, providing a hearty and nutritious foundation.

Water: Used to cook the oats to the perfect consistency.

Salt: Enhances the overall flavor of the dish.

Olive oil: Used to sauté the garlic and spinach, adding richness to the dish.

Garlic: Adds a fragrant and savory depth of flavor.

Spinach: Provides a boost of vitamins and a fresh, green element.

Soy sauce: Adds a savory umami flavor that complements the oats.

Sesame oil: Adds a nutty, aromatic finish to the dish.

Green onions: Used as a garnish to add a fresh, crisp element.

When sautéing the garlic in olive oil, make sure to keep the heat at medium to avoid burning it. Burnt garlic can impart a bitter taste to the dish. Once the garlic is fragrant, quickly add the spinach to the pan. This technique ensures the garlic infuses the oil with its flavor, which will then be absorbed by the spinach, enhancing the overall taste of the savory oatmeal.

• rolled oats - Substitute with quinoa: Quinoa provides a similar texture and is also high in protein and fiber.

• water - Substitute with vegetable broth: Vegetable broth adds more flavor to the dish compared to plain water.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can replace the need for additional salt.

• olive oil - Substitute with coconut oil: Coconut oil provides a different but pleasant flavor and is also a healthy fat.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish well.

• spinach - Substitute with kale: Kale is a hearty green that holds up well in cooking and provides a similar nutritional profile.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste.

• sesame oil - Substitute with peanut oil: Peanut oil has a nutty flavor that can complement the dish similarly to sesame oil.

• green onions - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a garnish.

• Allow the savory oatmeal to cool to room temperature before storing. This prevents condensation and keeps the texture intact.
• Transfer the cooled oatmeal into airtight containers. Use individual portions to make reheating easier and to maintain freshness.
• For short-term storage, place the containers in the refrigerator. The oatmeal will stay fresh for up to 3-4 days.
• If you plan to store the oatmeal for a longer period, consider freezing it. Use freezer-safe containers or resealable plastic bags. Flatten the bags to save space and for quicker thawing.
• Label the containers or bags with the date to keep track of storage time. Frozen savory oatmeal can last up to 2-3 months.
• When ready to eat, thaw the frozen oatmeal in the refrigerator overnight. For a quicker option, use the defrost setting on your microwave.
• Reheat the oatmeal on the stovetop or in the microwave. Add a splash of water or broth to restore the creamy consistency.
• Stir well while reheating to ensure even warming and to reincorporate any separated ingredients.
• Garnish with fresh green onions or additional spinach to enhance the flavor and presentation after reheating.

• Stovetop Method:

  1. Transfer the leftover oatmeal to a small saucepan.
  2. Add a splash of water or vegetable broth to loosen it up.
  3. Heat over medium-low, stirring occasionally, until warmed through.
  4. If it thickens too much, add a bit more liquid until you reach the desired consistency.

• Microwave Method:

  1. Place the leftover oatmeal in a microwave-safe bowl.
  2. Add a tablespoon of water or vegetable broth to prevent it from drying out.
  3. Cover the bowl with a microwave-safe lid or plate.
  4. Microwave on medium power for 1-2 minutes, stirring halfway through.
  5. Continue heating in 30-second intervals until hot, stirring each time.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover oatmeal evenly in an oven-safe dish.
  3. Add a bit of water or vegetable broth to keep it moist.
  4. Cover the dish with aluminum foil.
  5. Bake for about 15-20 minutes, or until heated through, stirring halfway if needed.

• Steamer Method:

  1. Place the leftover oatmeal in a heatproof bowl that fits into your steamer basket.
  2. Add a small amount of water or vegetable broth to the oatmeal.
  3. Steam over boiling water for about 5-10 minutes, or until hot, stirring occasionally.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the leftover oatmeal in the top pot.
  3. Stir occasionally, heating until the oatmeal is warmed through.
  4. Add a bit of water or vegetable broth if it becomes too thick.

• Saucepan: Used to bring water to a boil and cook the rolled oats.

• Small pan: Used to heat olive oil and sauté the garlic and spinach.

• Stirring spoon: Used to stir the oats while they cook and to mix the spinach mixture into the oats.

• Knife: Used to mince the garlic and chop the spinach and green onions.

• Cutting board: Used as a surface for chopping the garlic, spinach, and green onions.

• Measuring cups: Used to measure the rolled oats and water.

• Measuring spoons: Used to measure the olive oil, soy sauce, and sesame oil.

• Serving bowl: Used to serve the finished savory oatmeal.

Pre-chop ingredients: Chop garlic and spinach in advance and store them in the fridge to save time during cooking.

Use quick-cooking oats: Substitute rolled oats with quick-cooking oats to reduce the cooking time.

Batch cook: Prepare a larger batch of oatmeal and store portions in the fridge for quick reheating.

Pre-measure liquids: Measure out the water and soy sauce ahead of time to streamline the cooking process.

Use one-pot method: Cook the oats and spinach in the same pot to minimize cleanup and save time.