Yep, we’re still obsessing over savoury oats. We’ve upped our game with this version by adding eggs and paprika-coconut (breakfast game-changer). Tuck in!

SERVES 2 // COOKING TIME 20 min

INGREDIENTS
2 cups oats
2 eggs
½ cup coconut flakes
½ tsp olive oil
½ tsp smoked paprika
20 g micro-rocket

METHOD
1. Blend the oats until fine, then cook.
2. Boil the eggs for 6 minutes, then peel and halve.
3. Toast the coconut in a dry pan. Drizzle with olive oil, sprinkle with paprika and toss to mix.
4. Dish up the oats in bowls. Top with toasted coconut, eggs and micro-rocket.

The post Savoury oats with eggs and paprika-coconut appeared first on MyKitchen.

Yes, this is a real thing, and something we are obsessed with lately. Savoury oats are a great way to get a nutrient-packed brekkie, and they also make an amazing weekend breakfast for dinner meal. Try them out and let us know what you think.

SERVES 2 // COOKING TIME 20 mins

INGREDIENTS
1 tbsp coconut oil
150g oats
3 sprigs thyme
Salt and black pepper
½ tsp chilli flakes
½ cup chopped mushrooms, sautéed
1 cup chopped kale, plus extra to serve
2 eggs, poached
Olive oil, to drizzle

METHOD
1. Place the coconut oil and oats in a saucepan over high heat. Evenly toast the oats for 5 minutes. Remove from the heat and add 1 cup of boiling water to the pan.
2. Turn the heat down and place the oats back on the heat, bring to a low simmer. Add the thyme, a pinch of salt, pepper and chilli flakes. Cook this for another 5 minutes or so, until it reaches your desired consistency.
3. Stir the mushrooms and kale through the hot oats and leave to cook for a further 2 minutes.
4. Serve with poached egg, extra kale and a drizzle of oil.

The post Savoury oats appeared first on MyKitchen.