Savory Oatmeal with Greens & Egg

Ingredients:

• ½ cup old-fashioned rolled oats
• 1 cup low-sodium vegetable or chicken broth
• 1 cup baby spinach or chopped kale
• 1 large egg (poached, soft-fried, or soft-boiled)
• 1 garlic clove, minced
• 1 tsp olive oil
• 1 scallion, thinly sliced
• ¼ tsp black pepper
• Pinch of red pepper flakes
• Optional: ½ tsp white miso stirred in at the end for umami depth
• Optional: low-sodium everything bagel seasoning, to finish

Instructions:

1. Bring broth to a simmer in a small saucepan. Add oats and cook over medium heat for 5 minutes, stirring occasionally, until creamy and broth is absorbed. Stir in miso if using.
2. Meanwhile, heat olive oil in a small skillet over medium heat. Add garlic and cook 30 seconds. Add spinach or kale and toss until just wilted, about 2 minutes. Season with black pepper.
3. Cook the egg to your preference — poach for 3–4 minutes or fry in a non-stick pan for a runny yolk.
4. Transfer oatmeal to a bowl. Top with sautéed greens, then the egg.
5. Finish with scallion, red pepper flakes, and optional seasoning. Serve immediately.

Notes & Substitutions:

• Swap spinach for arugula, bok choy, or any quick-wilting green
• Use a hard-boiled egg if prepping ahead
• Add sliced avocado for healthy fat and additional creaminess
• Double the recipe and reheat the oatmeal base throughout the week — add fresh greens and egg each morning