Description
A savory bowl of oats combined with kimchi, avocado, and egg for a nutritious meal.
Ingredients
Scale
- 1/2 cup (40 g) rolled oats, old-fashioned
- 1 tablespoon (12 g) chia seeds
- 1 cup (240 ml) vegetable broth (+ extra 1/4 cup/60 ml if needed)
- 1 large egg, at room temperature
- 1 serving vegetable of choice (broccolini, spinach, kale, etc.)
- 2 tablespoons (30 g) kimchi, well fermented
- 1 tablespoon (15 ml) olive oil or toasted sesame oil (for sautéing vegetables)
- 1/4 to 1/2 avocado, sliced
- Black pepper, to taste
- Optional garnish: pumpkin seeds or hemp seeds
Instructions
- Step 1: Bring 1 cup (240 ml) of vegetable broth to a boil in a saucepan. Add 1/2 cup (40 g) rolled oats and 1 tablespoon (12 g) chia seeds. Reduce heat to a simmer and cook for 5-7 minutes, stirring occasionally, until the oats become creamy. If the oatmeal is too thick, gradually stir in an extra 1/4 cup (60 ml) vegetable broth to reach desired consistency.
- Step 2: While oats cook, heat 1 tablespoon (15 ml) olive oil or toasted sesame oil in a skillet over medium heat. Add 1 serving of your chosen vegetables and sauté for about 7 minutes, checking at 5 minutes to ensure vegetables become tender yet remain vibrant and slightly crisp without becoming mushy.
- Step 3: Cook 1 large egg to your preferred style. Poaching is recommended for a runny yolk that adds creaminess to the dish. For a firmer yolk, increase cooking time by 1-2 minutes. Alternatively, fry or soft boil the egg to your liking.
- Step 4: Spoon the cooked oats into a bowl. Layer with sautéed vegetables. Top with the cooked egg, sliced avocado, and 2 tablespoons (30 g) kimchi. Season with black pepper to taste. Optionally, garnish with pumpkin or hemp seeds. Mix together before eating to combine flavors and textures.
Notes
- Room Temperature: Store kimchi oatmeal in an airtight container at room temperature for up to 6 hours to maintain freshness and texture before refrigeration.
- Refrigeration: Place the oatmeal in an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop or microwave.
- Freezing: Transfer cooled oatmeal into a freezer-safe container or bag. Freeze up to 1 month. Thaw overnight in the refrigerator before reheating.
- Use old-fashioned rolled oats for a hearty texture that holds up well; instant oats may become too mushy.
- For bold flavor, select well-fermented kimchi with crunchy vegetables and vibrant color. Milder kimchi varieties are available if preferred.
- Room temperature eggs blend better with the oats and add richness for a creamy texture.
- Use good quality low-sodium soy sauce or tamari (for gluten-free) as an optional drizzle to deepen umami without overwhelming other flavors.
- Drizzle toasted sesame oil to enhance flavor with a warm, nutty aroma.
- Check vegetables after 5 minutes of sautéing to avoid overcooking; they should be tender but still vibrantly colored and slightly crisp.
- For extra creaminess, mash half of the avocado into the oats instead of slicing it on top.
- To add spice, stir in 1 teaspoon of chili paste directly into the oats while cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg