The savoury oat porridge is an original and nutritious alternative to the classic sweet porridge, perfect for those who love savory breakfasts or are looking for a healthy, complete and filling meal. This version with spinach, ricotta, eggs and avocado brings together flavor and wellbeing in a single creamy and satisfying bowl.
I admit: I also thought porridge was only sweet… then I tried the savoury version and never went back 😄
This savoury oat porridge with spinach, ricotta, eggs and avocado has become one of my favorite comfort foods: warm, creamy and incredibly satisfying.
Cooked oats become soft and enveloping, creating the ideal base to welcome ingredients rich in nutritional properties. The spinach adds fiber and micronutrients, the ricotta gives creaminess and lightness, while the eggs make the dish more protein-rich and balanced. The avocado, finally, completes the savory porridge with healthy fats and an irresistible texture.
This savory porridge is ideal as a healthy breakfast, nutritious brunch or even as a light lunch, and is perfect for those who follow an active lifestyle or simply want to eat well without sacrificing taste. A simple, versatile recipe that is perfect to customize with spices or fresh herbs, good both hot and cold.
Additionally, in the recipe I also explain how to make the porridge with your favorite kitchen robot, Monsieur Cuisine or Bimby (Thermomix).
- Difficulty: Very easy
- Cost: Very inexpensive
- Portions: 1 Person
- Cooking methods: Stovetop, Cooking with a kitchen robot
- Cuisine: Italian
Ingredients
- 1 cup rolled oats
- 2 tbsp extra virgin olive oil
- 1 shallot
- 1 cube frozen spinach (1 cube)
- 1 1/4 cup vegetable broth (or water with 1/2 bouillon cube, crumbled)
- 3 tbsp ricotta (or cream cheese)
- 1 hard-boiled egg
- 1/4 avocado (ripe)
- 1/2 green onion
- to taste sesame seeds
- to taste salt, freshly ground black pepper
Steps
1 – In a saucepan add the olive oil with the shallot sliced thinly and the spinach. Sauté the vegetables for 10 minutes over medium-low heat so they don’t burn. At the end of the pre-cooking, roughly chop everything with a knife or a blender.
If you have a kitchen robot place the oil with the sliced shallot and the spinach into the bowl. With the Monsieur Cuisine select the Sauté program: 248°F – 10 minutes – Speed 1 – Counterclockwise blades. At the end give a short 3-second blend with the Turbo program.
2 – Still in the same saucepan add the water, the crumbled bouillon cube and the oats. Cook the porridge for about 10 minutes over medium heat, stirring, until it becomes creamy.
If you have a kitchen robot add the water to the bowl, the crumbled bouillon cube and the oats. With the Monsieur Cuisine select the Custom program: 194°F – 10 minutes – Speed 1 – Counterclockwise blades.
3 – Meanwhile, cook the hard-boiled egg. If you have an air fryer you can put it in the basket and cook it at 320°F for 15 minutes. Then peel it and cut it in half.
4 – At the end of porridge cooking season with salt if necessary and pour the portion onto a plate. Place the hard-boiled egg on top, a generous tablespoon of ricotta and the avocado cut into slices.
5 – Garnish the dish with thinly sliced green onion, sesame seeds, a drizzle of raw olive oil and a sprinkle of freshly ground black pepper.
