During my semster abroad in London, I fell in love with all these savory breakfast options at this one healthy café in Covent Garden called 26 Grains. You may have seen it in my other post on my fave veggie restaurants in London. But for those of you who haven’t, it is seriously the cutest place ever. It’s so small, the menu is simple, but every dish is so special. I’m probably their biggest fan although I get no compensation to write any of this FYI haha. They also swap out items pretty often on the menu to keep things interesting. I even splurged and bought their cookbook, which is inspired by the author’s year in Copenhagen! I hope I also get that same feeling when I’m there this semester 🙂
This is their take on a savory oats breakfast, but keep scrolling to see my creation 😉
I started to love eating grains after I stopped eating meat in May, because I always got a similar “full” feeling. Grains are really healthy and super easy to make. Eating so many savory oat-based dishes at 26 grains inspired me to start making my own dishes, since I am no longer studying in London. I figured, if I can’t come here anymore, I may as well try to recreate some on my own 🙂
Here is my version of a healthy, savory oat bowl. I’ll explain how I make it and some modifications you can make. It is currently one of my go-to meals because it’s just so delicious and customizable.
Recipe for one
Ingredients: steel cut oats, almond milk, onions, eggs, mushrooms, kale, garlic, & sriracha if desired
Alternative veggie options: spinach, green peas, bok choy
I promise, this dish is super simple to make. I added some options above because this meal is super customizable.
I start off by making the Organic Arrowhead Mills steel cut oats. For just one person, use 1/4 cup oats with 3/4 cup liquid. I tend to use 1/4 water and 1/2 almond milk, to make my oats a little more on the creamy side. You can just use water though. I pour the oats, water, and almond milk into a small pot until it boils, and then cook it on medium-low heat with the lid removed for around 30 minutes total.
Meanwhile, I’ll start sauteéing my veggies on a separate pan, which typically includes sliced mushrooms, onions, and some garlic. While the veggies are cooking, I’ll cut the stem out of my kale, roll it, and chop it up. After about 20 minutes of cooking the oats, I’ll add the onions + mushrooms into the oats to let the taste spread. Then, I’ll sauteé the kale in the pan I used before, by adding a little splash of water and covering it with a lid for a few minutes. I’m careful not to over-sauteé (is this even a word?!) the kale so it keeps its nutrients and doesn’t get soggy 🙂
At this point, it will be around 25 minutes after I initially started cooking the oats. Now, I’ll mix in the kale into the oats pot and let it sit for a few minutes while I fry an egg for some extra protein. I honestly could never give up eggs to become a vegan… they’re just too delicious. I don’t know how vegans can do it — egg is in like everything including PASTA?! A life without pasta, I don’t think so.
Anyways, I usually start to cook the egg sunny side up, but cut the yolks when it’s about done, and then flip it upside down. Yes it’s a little unique but that’s okay.
Then, I’ll place the egg on top and voila! You’re all done.
It’s really such an easy and filling meal to make 🙂 I hope you enjoy it as much as I do. Sometimes I prefer eating a savory dish instead of something sweet for breakfast because it keeps me fuller for longer and I feel more energized throughout the day.
This dish is very nutrient dense. The steel cut oats are actually less processed and a little bit healthier than traditional rolled oats. They are considered a “power food” since they are high in protein and fiber. After doing some research, I found how kale is packed with fiber, which aids digestion, in addition to being rich in magnesium, vitamins, and antioxidants. Kale is also good at controlling blood sugar levels so you don’t get that dizzy “crashing” feeling a few hours after you eat. Overall it’s a very healthful meal 🙂
I’m trying to post more recipes instead of all travel stuff, but we’ll see. I just got to Copenhagen for the semester so I’ll be busy but try to keep posting consistently. Let me know what you think 🙂