Savory Oatmeal

Ring One
Savory Oatmeal
V

GF
Instructions
Laura Lippert
I made this up a handful or so years ago while
performing in a show in Stockholm. Or, at
least I thought I made it up until I Googled it
while putting this cookbook together and
realized that it’s a thing. Ha! Well, I had ve
glorious years of feeling gourmet. I digress,
Sweden has a great selection of oats, so I
decided to buy some. I wasn’t much of an
oatmeal eater as I prefer a big, savory
breakfast, and when we think oatmeal, it’s
sweet. Here I will give you the basics so you
can create your own avors, but I will also
give suggestions.
Yields: 1 Serving
• Cook 1/2 cup rolled oats to 1 cup broth, or according to the directions of whatever oats you have. Just use
broth or stock instead of water.
• Add herbs, spices, salt and pepper to the oats.
• Depending on what vegetables or meat you choose, you can cook them in a separate pan while the oats are
cooking.*
• When oats start to look like oatmeal, start frying your egg.
• When everything is done cooking, add the veggies and/or meat, stir it all up, serve into a bowl and add the
egg!
*If I am using spinach or any other greens, I cook them down in the same pot as the oatmeal once the oatmeal is
about done cooking. One less dish to wash.
Ingredients
1/2 cup Oats
Suggestions:
1 cup Broth or Stock
Vegetables, your choice
Meat, or not, your choice (optional)
Herbs and/or Spices
Salt and Pepper, to taste
fi
fl
1 Egg, fried (optional)
Veggie/Vegan Option
Veggie Broth
Kale
Turmeric
Fresh Garlic
Ingredients in Photo
Chicken Broth
Spinach
Chicken
Garlic
Pea Shoots
Leftovers!
I make this with leftover stew
and other kinds of leftovers.
Pesto is yummy in it. I don’t
recommend leftover spaghetti.
That sounds gross.
Have fun!

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