Name: Savory Oatmeal with Poached Eggs, Ginger & Sesame
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian-Inspired
Ingredients: 1 cup rolled oats; 2 cups water or broth; 1 tsp fresh ginger, grated; 1 tbsp soy sauce or tamari; 1 tsp sesame oil; 1 tsp rice vinegar; 2 large eggs; 1/4 tsp salt; 1/4 tsp black pepper; 2 green onions, sliced; 1 tsp sesame seeds; Optional toppings: chili oil, sautéed mushrooms

I make Savory Oatmeal with Poached Eggs, Ginger & Sesame when I want a comforting but nourishing meal that works just as well for breakfast as it does for lunch or dinner. It’s warm, satisfying, and full of savory depth that feels both cozy and energizing.

Why You’ll Love This Recipe

I love this recipe because it completely transforms oatmeal into something bold and savory. The creamy oats pair beautifully with the richness of the poached egg, while ginger and sesame add warmth and aroma. I also like how quick it is to make and how easily I can customize it with different toppings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

rolled oats
water or broth
fresh ginger, grated
soy sauce or tamari
sesame oil
rice vinegar
eggs
salt
black pepper
green onions, sliced
sesame seeds
optional toppings like chili oil or sautéed mushrooms

Directions

I start by bringing the water or broth to a gentle boil in a saucepan. I stir in the oats, grated ginger, and a pinch of salt, then lower the heat and simmer until the oats are creamy and tender.

While the oats cook, I bring a small pot of water to a gentle simmer and add a splash of vinegar. I crack the eggs into the water and poach them for about 3 minutes, until the whites are set and the yolks are still soft.

Once the oatmeal is ready, I stir in soy sauce and sesame oil. I spoon the oatmeal into bowls, top each one with a poached egg, and finish with green onions, sesame seeds, and black pepper.

Servings and Timing

I usually get 2 servings from this recipe.
Prep time: about 5 minutes
Cook time: about 10 minutes
Total time: about 15 minutes

Variations

I sometimes add sautéed spinach, mushrooms, or bok choy for extra vegetables. When I want more protein, I mix in tofu or leftover chicken. I also like adjusting the seasoning with miso paste or chili crisp for a stronger flavor.

Storage/Reheating

I store leftover oatmeal in an airtight container in the refrigerator for up to 2 days. When reheating, I add a splash of water or broth and warm it gently on the stove or in the microwave. I always poach fresh eggs just before serving.

FAQs

Can I make savory oatmeal ahead of time?

I prepare the oatmeal base ahead and reheat it, then add fresh toppings when serving.

What type of oats work best?

I prefer rolled oats for a creamy texture, but steel-cut oats also work with a longer cook time.

Can I make this recipe vegan?

I skip the eggs and add tofu or mushrooms, using vegetable broth instead of water.

Is this dish spicy?

I find it mild, but I add chili oil or hot sauce when I want heat.

Can I use powdered ginger instead of fresh?

I can use powdered ginger, but I like fresh ginger for a brighter flavor.

Conclusion

I keep Savory Oatmeal with Poached Eggs, Ginger & Sesame in my regular meal rotation because it’s fast, comforting, and surprisingly versatile. With simple ingredients and bold savory flavors, this dish proves that oatmeal can be much more than just sweet.