Savory Oatmeal with Curry, Greens, and Caramelized Onions

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Seasoned readers of this blog will probably not be surprised to learn that most of my photographs are taken standing on one leg while I use the other to block my children out of the frame.  This dish was so irresistibly good, however, that I failed entirely.The baby (should I start calling her something else now that she boxes me out to dig into a dish of curried oats and caramelized onions?) could not keep her (meaning my) spoon out of the bowl.  And I can’t say I blamed her at all.

We are oatmeal people in this house.  Most months of the year—the cold ones—J makes a pot of oatmeal every morning and we each adorn a bowl with fruit or milk or maple syrup and wake up slowly to its warmth.  But this year I feel a change coming on.  We’re going to be taking our oatmeal to the savory side.

This obsession-worthy (not to mention creamy, healthy, and vegan) dish is the brainchild of Tara Austen Weaver, writer behind the Tea and Cookies blog (and also this book, which I’m currently enjoying).  She’s also a fellow Seattleite and a new friend and full of good ideas about food, which you’ll understand more fully as soon as you make this dish.  I’ve adapted Tara’s recipe by adding greens (because what’s breakfast without greens?) and making the oatmeal a bit creamier.  If you prefer your oats with a bit more chew, click the link below and follow Tara’s proportions instead.  The recipe below makes a single serving, but you can scale it up a little or a lot.

Do you have a favorite savory oatmeal preparation?  Tell me, please.

Savory Oatmeal with Curry, Greens, and Caramelized Onions, based on this recipe from Tea and Cookies):  First get your veggies ready.  Hopefully you have a batch of caramelized onions in your fridge.  (If not, fake it now by thinly slicing an onion and cooking it over high heat with a pinch of salt until it is browned and sweet; remove from heat and set aside.)  Saute a bunch of sliced greens (today I used beet greens) with a few pinches of salt in a little olive oil over high heat until tender and crisp in spots; remove from heat and set aside.

In a small pot, combine 1 c. water, 1/3 c. oats, and 1/4 tsp. salt and bring to a boil.  Reduce heat to medium-low, add 1/2 tsp. Madras curry powder, and stir well.  Cook for 2-3 minutes, stirring occasionally, then add most of your sauteed greens and onions (about 3 Tbsp. caramelized onions) to the pot.  At this point you can also add a little handful of raisins or currants to further play up the sweetness of the dish—optional but recommended.  Continue stirring for about 2 more minutes, until the oats are tender and creamy.  Serve topped with remaining greens and caramelized onions.

Some of My Other Favorite Breakfasts:
Baked Eggs with Greens, Yogurt, and Spiced Butter
Whole Wheat Spice Bread with Brown Sugar, Orange Zest, and Walnuts
Pound of Greens Frittata
and, of course, Olive Oil Granola


25 thoughts on “Savory Oatmeal with Curry, Greens, and Caramelized Onions

  1. janet

    love the chubby little baby arm, and LOVE knowing I am not the only one eating savory oatmeal. MY kiddos look at me like I am as crazy as they have always suspected when I reach for the sriracha and sesame oil as they fiddle with maple syrup and cream!

  2. healthygirlandthecity

    for starters, that picture is adorable! secondly, that sounds awesome. i was recently thinking of ways to play around with my oatmeal and was debating maybe a little spinach and egg or something…but this is great! i will definitely be giving this a go – raisins and all :)

  3. Wild Cookery!

    Oatmeal being a grain, goes just as well savouy as it does sweet. Many folks don’t consider that because in our culture, it’s primarily a breakfast item. The Romans and Greeks used to roll oats up with meat all the time. In fact, it’s original use, and arguably best taste, is when it’s used in a savory manner. :)

  4. Michelle

    What a sweet little hand. Recipe sounds good, too, though I’m not much of a breakfast eater. (Don’t bitch at me about it. My husband already does.) I’ll have to make it for lunch one day.

  5. tinykitchenstories

    OMG, that made me laugh so hard! The image of you body-blocking your kids from the shot is hilarious! I only have to combat my memory, i.e. getting the photos in before I eat.

    And I don’t blame that cute chubby little hand–anything curried is gorgeous!

  6. Hannah

    Oh yeah, savory oatmeal is awesome! Love this version you share here, and I love the sweet little arm sneaking a bite even more. :) I eat oatmeal just about every morning, but my family is not that into it. I recently made some with spinach, Swiss cheese and a fried egg on top and that got them eating it. I guess they’re in the savory camp! Can’t wait to try yours.

  7. littleveg

    Yum! I love savory oats. Plus, I love the image of your child clambering for such delicious food! If you haven’t tried it, one of my favorite combinations is whole oats and pinto beans.

  8. Leah

    I love savory oatmeal! I think I attempted something similar once with curry powder but yours looks much more appealing than mine did – especially with that cute little baby arm getting in on the action. Love it!

  9. Little Sis

    The only thing better than a picture of savory oatmeal (which I’ve been thinking about lately too – shocker, we’re in synch) is a picture of savory oatmeal with a pudgy hand digging in. Lovely and thank you for reading my mind once again.

  10. growandresist

    Sounds so good! I make a leek and oatmeal soup that I adore (even if my partner thinks it sounds awful). Savory oatmeal is great!
    (And, at almost 5, I think I should stop calling my kiddo the Babylady…but I think it stuck!)

  11. Pingback: Savory Oatmeal with Black Pepper, Blue Cheese, and an Olive Oil Fried Egg « Emmy Cooks

  12. mrsmoy

    I finally got to make this recipe and loved it! I also tried topping it with some feta. Also tasted a bite with some chopped roasted cashews. Some many possibilities. :)

  13. Pingback: Breakfast Porridge-4 ways // sweetveg

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