Savory Veggie Oatmeal Bowl with Soy and Butter

Why You’ll Love This Recipe

• Comforting and savory like a cozy risotto, but ready in about 20–25 minutes.
• Balanced bowl with whole grains, veggies, and protein-rich toppings.
• Pantry-friendly: oats, frozen peas, and broth do the heavy lifting.
• Flexible: go jammy egg for richness or crispy onions for crunch (or both).

Grocery List

• Produce: 1 medium carrot, 2 scallions (optional)
• Dairy: Unsalted butter
• Pantry: Old-fashioned rolled oats, low-sodium vegetable or chicken broth, soy sauce, frozen peas, crispy fried onions, black pepper, chili oil (optional), toasted sesame seeds (optional)

Full Ingredients

Oatmeal Base

• 1 cup old-fashioned rolled oats
• 2 1/2 cups low-sodium vegetable or chicken broth
• 1 medium carrot, finely grated (about 1 cup packed / 100 g)
• 1/2 cup frozen peas
• 1/8 teaspoon kosher salt (only if broth is very low-sodium; taste first)
• Freshly ground black pepper, to taste

Finishing & Flavor

• 1 tablespoon unsalted butter
• 1 to 1 1/2 tablespoons low-sodium soy sauce (start with 1 tablespoon; add more to taste)

Toppings (choose one or both)

• 2 large eggs, for jammy eggs
• 1/3 cup crispy fried onions

Optional Garnishes

• 2 scallions, thinly sliced
• 1 teaspoon toasted sesame seeds
• 1 to 2 teaspoons chili oil or chili crisp

Step-by-Step Instructions

Step 1: Prep your add-ins

Grate the carrot on the small holes of a box grater (you want fine shreds so they soften quickly). Measure the peas (no need to thaw). Slice the scallions if using. Set everything by the stove.

Step 2: Cook jammy eggs (optional)

Bring a medium pot of water to a strong simmer (about 200°F/93°C). Gently lower in 2 large eggs with a spoon. Cook for exactly 7 minutes at a gentle, steady simmer (small bubbles). Transfer to an ice bath for 5 minutes, then peel. This yields set whites with a custardy, jammy yolk.

Step 3: Start the oats in broth

In a 2–3 quart saucepan, bring 2 1/2 cups broth to a boil over medium-high heat. Stir in 1 cup rolled oats and the grated carrot. Reduce heat to maintain a gentle simmer (about 190–200°F/88–93°C). Cook, stirring frequently, for 6–7 minutes. The oats should begin to look creamy while still a touch loose.

Step 4: Add peas and simmer to creamy

Stir in 1/2 cup frozen peas. Continue to simmer 2–3 minutes, stirring often, until the peas are hot and the oats are creamy and spoonable. If the pot seems dry, add 2–3 tablespoons hot water or broth to keep it silky. Taste; add a pinch of kosher salt only if needed.

Step 5: Finish with soy and butter

Turn the heat to low (or remove the pot from the burner). Stir in 1 tablespoon butter and 1–1 1/2 tablespoons soy sauce until glossy and well combined. Grind in black pepper. The oats should look risotto-like and softly mounded; add a splash of broth if too thick.

Step 6: Bowl it up and top

Divide the savory oats between two warm bowls. Top each with either halved jammy egg or a generous handful of crispy fried onions (or both for ultimate pleasure). Garnish with sliced scallions, sesame seeds, and a few drops of chili oil if you like a little heat. Serve immediately while steamy and creamy.

Pro Tips

• Use old-fashioned rolled oats; instant oats turn mushy and steel-cut require much longer cooking.
• Keep the simmer gentle. Vigorous boiling can make oats gluey; gentle heat coaxes creaminess.
• Stir often. Agitation releases oat starch for a risotto-like texture without cream.
• Season with soy at the end. It keeps flavors bright and prevents over-salting while oats reduce.
• Make eggs ahead. Jammy eggs keep well peeled in the fridge up to 3 days for quick breakfasts.

Variations

• Miso-Butter Oats: Stir 1 tablespoon white miso into the hot oats with the butter (skip or reduce soy). Top with scallions and sesame.
• Mushroom Umami: Sauté 1 cup sliced mushrooms in 1 teaspoon oil until browned; fold into the finished oats. Add a splash of soy to taste.
• Peppery Parmesan: Stir in 1/4 cup finely grated Parmesan and 1/2 teaspoon coarsely ground black pepper at the end; swap soy for 1/4 teaspoon salt.

Storage & Make-Ahead

Refrigerate leftover oats in an airtight container for up to 4 days. They will thicken; reheat gently on the stovetop or in the microwave with 2–4 tablespoons water or broth per serving, stirring until creamy again. Keep jammy eggs refrigerated up to 3 days (peeled in a covered container). Add crispy fried onions and fresh garnishes only at serving so they stay crunchy. Oats can be frozen in single-serve containers for up to 2 months; thaw overnight in the fridge and reheat with a splash of broth.

Nutrition (per serving)

Approximate for one bowl with jammy egg (no crispy onions): 320 calories; 13 g protein; 36 g carbohydrates; 13 g fat; 7 g fiber; ~800 mg sodium (using low-sodium broth and 1 tablespoon soy sauce for the batch). Add 40–80 calories if using crispy fried onions, and sodium will vary with brand and added soy.