If you’ve only had oatmeal sweet, this savoury version is about to change your mornings. Creamy oats simmered in chicken stock take on a comforting, risotto-like texture, while soy sauce adds that deep umami goodness. Topped with a soft-boiled egg, spring onions and a drizzle of crispy chilli oil, this bowl is packed with flavour and comes together in just 10 minutes. It’s the perfect nourishing breakfast or light lunch when you want something quick, satisfying and a little bit spicy.
½ cup Instant Oats
1 tbsp soy sauce
Salt and pepper, to taste
1 ½ cups of chicken stock
1 finely sliced spring onions (scallions)
2 tsp Marion’s Kitchen Crispy Chilli Oil
1 soft boiled egg, halved
½ avocado, sliced
- Add the oats and chicken stock to a small saucepan over medium heat. Stir occasionally and bring to a gentle simmer. Cook for 3-5 minutes, or until the oats are soft and creamy.
- Stir through the soy sauce and season to taste with salt and pepper.
- Transfer to a serving bowl and top with the soft-boiled egg, avocado slices, spring onions and a generous drizzle of crispy chilli oil.
- Serve immediately and enjoy your spicy savoury oats moment.
