Savory Asian Oat Porridge
Quick and easy one-pot oat porridge that makes a great brunch/dinner idea.
The combination of soy sauce + rice vinegar + toasted sesame oil + chili oil + freshly chopped green onions give it a delicious spicy Asian flavor.
If you’re bored with the same old fruity oatmeal, you might want to give this a try. 🙂
Let’s go!
Savory Asian Oat Porridge
Quick, Easy, Vegan, Savory Asian Oat Porridge Recipe
Pin Recipe Servings -2
Calories -340kcal
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Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic, chopped
- 1 onion, sliced
- 1 cup instant oats
- 1/2 cup green beans, finely chopped
- 1/2 cup green peas, frozen
- Salt, to taste
- Pepper, to taste
- 4 cups water (or veggie stock)
- 3 tablespoons soy sauce (fermented, if possible)
- 1 tablespoon rice vinegar
- 1/2 cup green onion
- Toasted black sesame seeds
- Toasted white sesame seeds
- Toasted sesame oil
- Chili oil
Instructions
- Set a thick-bottom pan over medium heat. Add olive oil.
- Once it's hot, add garlic + onion. Stir-saute for 2-3 minutes, or until the onions are translucent.
- Add oats + beans + peas + salt + pepper + water + soy sauce + vinegar. Mix well and cook for about 8-10 minutes, or until the porridge starts to bubble and turns thick and creamy.
- Turn off the heat and transfer to serving bowls. Garnish with green onions + toasted sesame seeds + toasted sesame oil + chili oil. Serve hot.
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Nutrition
Calories: 340 kcal | Carbohydrates: 45 g | Protein: 12 g | Fat: 14 g | Saturated Fat: 2 g | Sodium: 1544 mg | Potassium: 514 mg | Fiber: 8 g | Sugar: 7 g | Vitamin A: 716 IU | Vitamin C: 28 mg | Calcium: 116 mg | Iron: 4 mg
If you liked this Savory Asian Oat Porridge, check out this delicious Savory Besan Pancake recipe we posted earlier.
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3 Responses
I love savoury breakfasts and this is one of my favourite recipes to make. Thanks a lot !!
Instead of instant oats, try traditional oats that have been soaked overnight – much more nutritious.
I used this as breakfast inspiration. I had no idea how delicious my steel cut oats would be using Asian inspired ingredients rather than sugary. Glad I found the recipe – hope to make in full some day!