Savoury Kimchi Oatmeal With Avocado & Egg
This savoury kimchi oatmeal is a delicious vegetarian meal that can be enjoyed for breakfast, lunch, or dinner. It's easy, healthy, and ready in under 25-minutes!
- 1/2 cup rolled oats
- 1 Tbsp chia seeds
- 1 cup vegetable broth (+extra if needed)
- 1 large egg
- 1 Tbsp olive oil
- 1 serving vegetable of choice: broccolini, spinach, kale, etc.
- 2 Tbsp kimchi (use vegan kimchi if needed)
- 1/4-1/2 an avocado, sliced
- Black pepper, to taste
- Optional: pumpkin or hemp seeds to sprinkle on top
In a saucepan, combine rolled oats, chia seeds, and vegetable broth. Bring to a boil, then reduce to a simmer. Cook and stir for about 5-7 minutes, or until the liquid has absorbed. If you want thinner oats, add additional small amounts of broth until desired consistency is reached. At the same time, heat a skillet over medium with olive oil. Sauté veggies of choice (e.g. broccolini, spinach, kale, or zucchini) for ~7 minutes, until tender. While the oats and veggies cook, you'll also want to cook the egg. You may choose to prepare the egg however you want, but I highly recommend having a runny yolk (e.g. poached, fried, soft-boiled). I have an in-depth blog post all about how to poach an egg if you're in need of some tips!
Once all ingredients are done, serve the oatmeal in a bowl. Top with sautéed veggies, the cooked egg, avocado slices, kimchi, and black pepper. Stir everything together and enjoy immediately.
*This savoury kimchi oatmeal can be made ahead in large batches as part of your weekly meal prep! To do so, simply cook the oats and sauté vegetables as desired. Keep the ingredients separate until ready to serve. They'll keep for 3-4 days. Reheat the oats and veggies on the stove or in the microwave, before adding kimchi, avocado, and a runny egg.
*If you follow a gluten-free diet, be sure to choose certified gluten-free oats.