Savory Oats
Throughout the year my breakfast during the work week generally rotates between oatmeal or a smoothie. I’ve been on an oatmeal kick for a while now and in previous years have always been a sweet oats person. Growing up I added brown sugar and in the last few years, peanut butter and some type of fruit. Almost a year ago I saw a story by Diane Morrisey on Instagram of her savory oat breakfast and decided to give it a try. I am hooked! I’ve tried many versions but this recipe is one of my favorite savory variations.
Unlike most of my recipes, this is only 1 serving so multiply as needed. If you do not like oatmeal or its texture, this is not the recipe for you. It still has the oatmeal texture, just savory flavors instead of sweet.
Savory Oats
Serves 1
1 link Gilberts Sausage - Bourbon Apple, sliced (leave out for vegetarian or replace with beans)
3 slices roma tomato
2 thin slices red onion
1 tsp olive oil (divided)
1/2 cup Old Fashioned Oats
1/2 tsp minced garlic
1/2 cup packed spinach
3/4 cup broth
1/4 tsp salt
1 egg
Preheat Oven to 400 degrees
Line baking sheet with parchment paper or liner
Slice tomato, red onion, and Gilberts sausage (sausage can be sliced or diced depending on preference)
Layout onion, tomato, and sausage on prepared baking sheet, keeping onion and tomato on one side
Drizzle 1 /2 tsp olive oil over the tomato and red onion. Season with a dash of salt and pepper
Add to oven for 10-12 minutes. Wait until cooked and follow the remaining steps.
Chop spinach into small pieces.
Mix Old Fashion Oats, both, garlic, and salt in a microwave safe bowl.
Cook oats in microwave for 1 minute. Stir and cook addition 30 seconds.
Mix chopped spinach into oats.
Cook additional 30 seconds and set aside. (Oats should be cooked without liquid.)
Heat 1/2 tsp olive oil in small skillet over medium heat.
Crack egg in skillet and cook until the egg white are almost cooked, flip and cook for an additional minute. Set off heat.
Mix sausage and onion into the oats.
Top with tomato and over easy egg
