I know, it sounds crazy and borderline gross. But you have to trust me.
The idea of savory oats was first introduced to me by my beautiful friend Aisyah. For the 3 decades of my life, I had always thought that the only way to have oats would be the sweet kind, with a mix of some type of milk, and perhaps some fruit involved. And honestly, because I prefer savory breakfasts, I didn't often eat oats because of this reason.
Now, enter this recipe for a warm bowl or savory and slightly spicy oats, and I find myself wanting to have it again and again. It tastes like your usual congee, but of course, it's much much healthier, with enough fiber and goodness to keep you full until lunch.
The recipe uses Malaysian soup seasoning (Perencah Sup Adabi paste, to be exact), but feel free to swap them with some ready-to-go stock or other soup seasoning substitutes.
This recipe makes 2 servings.
What You Need:
1 cup ready-to-eat oats (I use Quaker Oats!)
1 clove garlic, minced
1 large shallot, chopped
1 teaspoon soup seasoning (or your choice of substitute)
Optional: Crunchy fried garlic for added texture
What You Do:
1. Heat 1 tbsp olive oil in a small pot. Add garlic and shallots.
2. When the garlic and shallots start to get translucent and fragrant, add the seasoning.
3. Add the oats and 1 cup of water. Bring to boil.
4. If it looks too thick, add a little splash of water.
5. Remove from heat, garnish with the crispy garlic and some cracked black pepper.
6. Great with a side glass of refreshing fresh juice.