Savory oatmeal… say what? Savory Oatmeal With Green Chile may dispel your preconceived notions as to what your bowl of oatmeal ought to look and taste like! Yes, this savory oatmeal is simmered in broth, and enriched by flavorful Hatch green chile. Top it off with a runny egg (any style) and you have a nutritious and delicious vegetarian bowl of goodness to start your day…
Do not be too timid about your actions.~~ Ralph Waldo Emerson
👩🏻🍳 Tamara Talks – Recipe Inspiration
It is easy to fall into a rut when it comes to our diets. I submit that January 2017 is a great time to shake things up a bit. My husband and I actually prefer to start our days with a savory breakfast, and we have both found that the combination of protein and complex carbohydrates keeps us satisfied longer…
My blog has featured a couple of our favorites including Savory Waffles With Green Chile and Sausage Gravy and Green Chile Polenta With Runny Baked Egg. You may notice a common thread with these breakfast recipes? Yep. It’s Hatch green chile. Breakfast. Perfection.
Until recently, that classic bowl of oatmeal with a bit of brown sugar and milk was “off the table.” Then I began to think why not make a savory oatmeal? I love oatmeal, but most mornings, the thought of a sweet breakfast is unappealing. Thus, I decided to give it a whirl. 🙂
- broth or stock
- old fashioned or rolled oats – I use old fashioned (aka rolled) oats in this recipe. They have better texture than quick or instant oatmeal, but still cook quickly (5 minutes). You can use your preferred oatmeal, and refer to the package instructions for cooking time.
- Hatch green chile – You want roasted, peeled, seeded Hatch green chile that is chopped. You may be fortunate enough to have some in your freezer. You can find brands like Bueno chopped green chile in the freezer section of many markets, and canned green chile in the canned foods section.
- eggs – I almost always do runny basted eggs for this savory oatmeal recipe because I can easily do several at one time. If I have time, though, I want to make these Over Easy Eggs. Make your favorite!
- Start the oatmeal – Add the broth or stock and salt to a medium saucepan. When it comes to a boil, add the oats and chopped green chile. Stir to combine, and reduce heat to a simmer. Cover. Cook 5 minutes (or according to package instructions), stirring once or twice.
- Make the eggs – Prepare one egg per person according to your preferred method.
- Serve – To serve, add the green chile and oatmeal to a bowl, top with the egg, and garnish as desired. Enjoy!
Quick oats do not maintain their texture, and the result is somewhat mushy. I love the firm texture of steel cut oats, but they can require 30 minutes to an hour to cook. The nutritional value is the same for all varieties.
This recipe is flexible; use vegetable or chicken stock/broth as it adds flavor to the oatmeal. Obviously, if you’re vegetarian, choose the former! Check the package instructions for ratio of liquid to oats. Whatever you do, don’t forget the salt! Unseasoned oats taste flat.
About Hatch green chile – Hatch green chile is very widely available now. If you’re fortunate enough to have access to fresh Hatch green chile (as I did for 22 years in Las Cruces, New Mexico), then by all means, use fresh. You may find Hatch green chile in your grocer’s freezer section in tubs or plastic shrink wrap.
Another good alternative is “canned” Hatch green chile that comes in jars packed only in water. Green chile can be found in mild, medium, hot, extra hot… If all else fails, you should be able to find canned green chile of some sort (it may not be Hatch) in the Mexican food section in cans.
Remember, while oatmeal is naturally “gluten free,” if you have gluten sensitivity, be sure to check the package!
Prepare your egg the way you like it. I have done this with both basted and poached runny eggs. Delicious!
Garnishes – If you’d like to dress it up a bit, try adding avocado slices, chopped cilantro, and crumbled cotija cheese. Come on… what are you waiting for?
You can use your preferred oats – steel cut, old fashioned or rolled, instant or quick. I prefer old fashioned oats for this recipe. They hold their shape and cook in 5 minutes.
I make the recipe for 4 servings, and spoon half the oatmeal into individual ramekins for my husband to add an egg and “bake” it in our convection/microwave for his quick, early-morning breakfast on-the-go.
Does the sound of Green Chile Savory Oatmeal With An Egg prompt intrigue, mouth-watering, or repulsion? Haha 😆 Inquiring minds want to know! The start of a new year is a great time to add a bit of spice to your life in the form of a healthy and nutritious breakfast.
- Stoneware Bowls
- Quaker Old Fashioned Oats
- Hatch Green Chile (Tubs)
- Hatch Green Chile (Jars)
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Savory Oatmeal With Green Chile
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- 3 ½ cups broth or stock - vegetable or chicken (see notes)
- ½ tsp salt - or to taste
- 2 cups old fashioned or rolled oats
- ¼ cup chopped Hatch green chile - drained if necessary
- 4 eggs
- Add the broth or stock and salt to a medium saucepan. When it comes to a boil, add the oats and chopped green chile. Stir to combine, and reduce heat to a simmer. Cover.
- Cook 5 minutes (or according to package instructions), stirring once or twice.
- Prepare one egg per person according to your preferred method.
- To serve, add the green chile and oatmeal to a bowl, top with the egg, and garnish as desired.
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.