Savoury oats

What’s good about it?

• Oats absorb stock similar to how rice does, resulting in a risotto‑like texture. Use chicken stock for deeper falvour or water if no stock avail.

• Grated zucchini or daikon adds moisture and bulk without overpowering. You can use whatever veg you have on hand

• Eggs (poached, soft‑boiled, or fried) add richness and protein; runny yolk acts like a sauce.

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Ingredients (serves 1)

• ½ cup rolled oats (old‑fashioned type for best texture)

• 1 to 1¼ cups chicken stock (or water)

• ½ cup chopped zucchini or daikon (you can also grate)

• 1 egg (soft‑boiled, poached, or fried, or add towards the end)

• 1–2 spring onions, sliced or use scissors

• 1 tsp soy sauce or salt to taste; black pepper

• Optional: sesame oil, sriracha, chilli oil, fried shallots, sesame seeds, ginger or garlic

Method (10–12 minutes)

1. Heat stock: Bring 1–1¼ cups chicken stock to a gentle simmer in a small saucepan.

2. Add oats: Stir in ½ cup rolled oats and reduce to medium‑low. Simmer, stirring occasionally. Cook 3–5 minutes for quick oats or 6–8 minutes for rolled oats until creamy.

3. Cook the egg: with 3mins to go, make a well in the oats & crack an egg - cover with lid. If opting for another method, you can soft‑boil (6–7 min), poach, or fry a sunny‑side egg. A runny yolk mixes into the oats for creaminess.

4. Stir in veg: At the last 1–2 minutes of cooking, add zucchini or daikon so it softens but keeps some texture. Season with soy sauce or salt and pepper.

5. Assemble: Spoon oats into a bowl, top with the egg, spring onions, and optional condiments / seasoning. Finish with fried shallots or sesame seeds if using.

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Variations and substitutions

• Vegan: Use veg stock and omit the egg; add tofu or a spoonful of tahini for richness.

• Heartier: Add cheese, cooked chicken or shitake mushroom

• Spicy / Asian: Add sriracha, ginger and soy sauce; drizzle chili oil on top