Could you have porridge oats for dinner or tea?
Have you ever considered porridge oats in a savoury meal for dinner or tea? Maybe you aren’t from up north like me and would say lunch or dinner! Either way, they are not normally meals you would associate with porridge, are they?
Why oats could be a main meal
Oats are a natural whole grain. They are full of so many nutrients and they’re naturally high in both fibre and protein which keep us feeling fuller for longer.
Given that oats are so good for us why wouldn’t we have them at any mealtime? Not dissimilar to brown rice, they are flavoured easily and have that nutty earthy wholeness about them.
We never say that rice can’t be eaten as a sweet dish in rice pudding and savoury in curries, etc, so why should oats be any different?
I must say that this concept has me intrigued. It isn’t something I have tried before or even considered. Now, however, thinking about it, I must say it sounds pretty tempting.
I can imagine making something a little like couscous with peppers, mushrooms, onions, tomatoes and such all served cold with cooked oats. I guess it would be a little like a risotto in texture and flavour.
Savoury Oats Recipes from White’s Oats
These tasty-sounding savoury porridge ideas from White’s oats will give you some ideas but of course, there are so many other things you could try. I know I fancy giving it a go for a savoury breakfast idea and then maybe moving along to trying a dinner recipe!
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SAVOURY BREAKFAST PORRIDGE
- Prep Time: 10 Min
- Cook Time: 15 Min
- Total Time: 25 minutes
- Yield: 1 Portion 1x
- Category: Breakfast
- Method: Easy
- Cuisine: British
- Diet: Low Fat
Description
A savoury breakfast porridge you will love
Ingredients
55g (2oz) White’s Organic Jumbo Oats.
350ml (12floz) Chicken Stock (or milk or water if preferred).
1tsp Olive Oil.
2 rashers oak smoked dry cured streaky bacon.
15g (1/2oz) butter.
2 Spring onions, trimmed and finely chopped.
55g (2oz) chestnut mushrooms, sliced.
2 Cherry Tomatoes, halved.
1 Medium egg
Salt and Freshly ground black pepper
Thyme leaves
Instructions
Place the oats and stock into a saucepan over a medium heat. Bring steadily to a simmer, stirring for 3-4 minutes until thick and creamy.
Heat the oil in a frying pan and fry the bacon until crisp and golden. Remove from the pan and keep warm.
Add the butter to the pan and stir in the spring onions, mushrooms, tomatoes (cut side down) and a few thyme leaves, if you choose.
Cook over a medium heat for 3-4 minutes until softened and beginning to colour. Season well with a pinch of salt and freshly ground black pepper.
Meanwhile, bring a pan of slightly salted water to the boil and stir well. Break an egg into the water and then remove from the heat. Cover and leave to stand for 2 minutes. Drain well.
Stir two-thirds of the mushroom mixture into the porridge and spoon into a warmed shallow bowl. Arrange the poached egg over the porridge and spoon the remaining mushroom mixture over. Add the crispy bacon and serve immediately.
Nutrition
- Serving Size: 1 bowl
- Calories: 679
- Sugar: 8.8 g
- Sodium: 1042.3 mg
- Fat: 33.3 g
- Saturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 56.7 g
- Protein: 30 g
Sesame Teriyaki Savoury Porridge
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Total Time: 20 minutes
- Yield: 1 Portion 1x
- Category: Main meal
- Method: Easy
- Cuisine: British
- Diet: Low Fat
Description
Delicious sesame teriyaki savoury porridge for 17 syns per portion or 10 syns per portion using healthy extra b choice.
Ingredients
55g (2oz) Tenderstem Broccoli
55g (2oz) White’s Organic Jumbo Oats
350ml (12floz) Vegetable stock (or milk or water if preferred)
1 tsp sesame oil
1/2 tsp minced garlic
1/2 tsp minced ginger
pinch crushed chillies (optional)
3 large pak choi leaves, roughly shredded
1 tbsp. soy sauce
1 tbsp. clear honey
1 tbsp sesame seeds for sprinkling
Instructions
Blanch the tenderstem broccoli in a pan of lightly salted boiling water for 2 minutes. Drain well, cover and set aside.
Place the oats and the vegetable stock into a saucepan over a medium heat. Bring steadily to a simmer, stirring for 3-4 minutes until thick and creamy.
Meanwhile, heat the oil in a small frying pan and fry the garlic, ginger and crushed chillies (if using) for 1 minute on a high heat. Add the pak choi, broccoli, soy sauce and honey and stir fry for 2 minutes. Stir half of the pan juices into the porridge and pour into a warmed shallow bowl. Spoon over the vegetables and drizzle with the remaining juices from the pan. Sprinkle with sesame seeds, season with salt and pepper if required, and serve immediately.
Nutrition
- Serving Size:
- Calories: 422
- Sugar: 22.5 g
- Sodium: 1294.5 mg
- Fat: 9.3 g
- Saturated Fat: 1.9 g
- Trans Fat: 0 g
- Carbohydrates: 67.5 g
- Protein: 11.8 g
How could you make savoury porridge?
How could you imagine making savoury porridge? Do you think a butternut squash risotto would work with oats instead of risotto rice? How about a breakfast porridge similar to the recipe above?
I love the idea of a Quorn sausage, mushroom and tomato porridge with a little brown sauce. How about you?
Are you someone who just can not imagine porridge as a savoury dish? Do let me know your thoughts in the comments below.
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