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–+ servings

Savory Oats with Avocado & Kale

This is umami comfort in a bowl. With some serious congee vibes, this bowl of warm, savory goodness is whipped up in minutes, filled with satiating protein, carbs and fats and has a hint of heat that I can't get enough of. The flavors are definitely inspired by some of my favorite dishes (Nasi Goreng, Ramen, Congee to name a few) but the oats make it something all it's own. It's perfect for a rainy day or a cozy dinner.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1 serving

Equipment

Ingredients

  • 1/2 cup rolled oats, or quick oats
  • 3 cups water
  • 3 cups kale
  • 2 large eggs
  • 2 tbsp liquid aminos, or coconut aminos/soy sauce will also work!
  • 1 tsp sambal oelek, or sriracha
  • 1 stalk scallions, sliced
  • 1/4 large avocado, about 40 grams
  • 1/2 tbsp chili oil, I love using Trader Joe's chili onion crunch for this or Momofuku's (always sold out) chili oil!

Instructions 

  1. In a small pot, combine the oats and the water. Put it on high heat and let the water come to a boil.
  2. Let the oats boil for 15-30 seconds, then lower the heat so that the oats come to a simmer. Let the oats simmer for 3-4 minutes, there's so much water so they won't thicken like normal oats, but that's ok! We want that.
  3. Add in one egg to the simmering mixture and stir vigorously to break up the yolk. This will thicken up the oats and give an egg-drop-soup feeling to the mix!
  4. After you can see the egg start to cook, add in all three cups of kale to the pot (yes, all three!) and use a wooden spoon to push the kale down so that most of it is submerged. Cook for about 2 minutes, stirring occasionally. The kale will cook down and become fully combined with the oats.
  5. Add in 1 tbsp of liquid aminos and the sambal oelek. Add in half of your scallions and mix well. Pour the oats into a bowl and rinse the pot.
  6. Lightly grease the pot and then cook a sunnyside-up egg on medium heat (or if you are ok with dirtying another pan, you can use a nonstick pan to do this as well!)
  7. Top your oats with the sunnyside-up egg, the avocado, the rest of your scallions, liquid aminos and chili oil. Serve warm!