Trust me – oatmeal isn’t just for breakfast! This savoury porridge is a deliciously different way to enjoy oats.

From pan to plate in under 15 minutes, it’s also ideal when you arrive home from a run starving and need something fast and nutritious to help you recover your energy levels.

Add a grated courgette or fresh spinach to the mix to boost your veggie intake.

Ingredients – serves 1

  • 1 tsp. olive oil
  • 2 spring onions, finely chopped
  • 75g steel cut oats
  • 350ml vegetable stock (use half a stock cube)
  • Black pepper
  • 30g parmesan or cheddar cheese, grated
  • Handful rocket
  • One egg

How to:

  1. Heat the oil in a medium pan and cook the spring onions for 2-3 minutes until soft.
  2. Add the oats to the pan with the stock and black pepper and bring to a simmer. Cook for 5-6 minutes until thickened and soft
  3. Stir in the cheese and stir until melted, keep on a low heat
  4. Heat a small non-stick frying and wipe with a little oil. Fry your egg until the white is set (you can cover the pan to help set the yolk)
  5. Pour your oatmeal into a bowl, top with a handful of rocket and your poached egg. Add a little extra grated cheese if wished.

Nutritional information:

Kcal 510

Protein 23g

Carbohydrate 48g

Fat 23g


Recipe courtesy of Laura Tilt for

Copyright: okkijan / 123RF Stock Photo