I’ve received a number of messages inquiring about my version of savory oatmeal after posting about it on an Instagram story. So much so that I decided to write about it and, yes, my dear reader, share the recipe too!
I was introduced to it years ago by food writer Mark Bittman, who had a regular cooking column in the New York Times called The Minimalist. While I love oatmeal, I wasn’t particularly fond of how it’s usually prepared. So the idea of a savory approach was pleasantly stimulating. But I felt his version, with all due respect to Mr. Bittman, lacked a bit of pizzazz. So, I took it upon myself to refine it to my tastes and make it my own.
To me, a savory oatmeal reminds me of a Filipino dish called Lugaw, a rice porridge akin to congee. Using oatmeal as a rice substitute is obviously a healthier option. Since we’re going that route, I might as well make a few more substitutes and make it partially vegetarian friendly. I say partially because Lugaw is traditionally infused with a heavy chicken flavor, with its meat thrown in. Vegetarian bouillon can take its place, but for this recipe I’m going to have to concede to using chicken ones, and adding an egg as an optional ingredient for those looking for a protein punch. But please, don’t take this as scripture. As the saying goes, “there are many ways to skin a cat.” In this case, there are many ways to make Lugaw, and I am basing its flavor profile on my family’s own, particularly my uncle, the premier expert at making this, especially on family gatherings. I usually prepare this savory treat for breakfast, especially during the cold and chilly months.
So, without further ado, here is the list of ingredients and instructions:
Serves 2
0.5 cups Trader Joe’s Steel Cut Oats (Quick Cook)
3.5 cups of water
4 cloves of garlic
A piece of fresh ginger
Half cube of chicken bouillon or vegan chicken bouillon
3 scallions – thinly sliced
2 eggs *optional
To taste
Sesame oil
Soy Sauce
A squeeze of thin lime wedge
Freshly ground Black Pepper
Prepare the aromatics by finely chopping the garlic and ginger. Then, put them in the pot along with the thinly sliced scallion whites, bouillon, and steel-cut oats. Add water and bring to a boil. Upon boiling, reduce to a very low simmer and let it sit, stirring occasionally, for 7 minutes. You can use this time to clean up your area and wash or soak utensils you no longer need. "Clean as you go" is my motto. I can't stress this enough, because there's nothing worse than enjoying your meal with a looming tower of mess waiting for you.
When the time is up, add freshly ground pepper and cook for an additional 3 minutes. If you are opting to have eggs (the number depends on how many people you are serving), I suggest you drop them in and let them cook or poach for an additional 4-5 minutes, stirring occasionally without breaking them. The oats should already have a mildly thicker texture by now. Add a little water if it becomes too thick.
Serve immediately in a bowl. If you have eggs, scoop them out last. Sprinkle the scallion greens for garnish, add the soy sauce, sesame oil, ground black pepper to taste, and squeeze the juice from the thin lime wedge.
Traditionally, Lugaw is also garnished with crispy pork rinds on top. You can substitute that with crispy (chili) garlic, Trader Joe's Champignon Mushroom snack, or Nori Komi Furikake Japanese Rice Seasoning.
Enjoy!