Savory Spanish Oatmeal Bowls
Prep time
Cook time
Total time
Serves: 4 bowls
  • 1 cup old fashioned oats
  • 2 cups water or almond milk
  • ½ teaspoon salt, divided
  • ¼ teaspoon pepper
  • ½ tablespoon olive oil
  • ½ onion, chopped
  • 2 cloves garlic, finely chopped
  • ½ pound uncooked chorizo
Sauce and toppings
  • ⅓ cup roughly chopped roasted red peppers
  • 1 tablespoon tomato paste
  • 1 clove garlic
  • ½ teaspoon smoked paprika
  • Pinch of cayenne
  • 1 tablespoon red wine vinegar
  • ¼ cup toasted almonds
  • 2 poached eggs
  • Fresh chopped parsley
  1. Combine the oats, water (or milk), ¼ teaspoon salt, and pepper in a large saucepan of medium-high heat. Once the mixture starts to bubble, turn down to a simmer and cook for 10 minutes, stirring occasionally.
  2. While the oats are cooking, add the oil to a sauté pan over medium heat. Once heated, add the onion and sprinkle with ¼ teaspoon salt. Cook for 2-3 minutes until softened. Add in the garlic and cook for another minute. Add in the chorizo and break up into pieces with a wooden spoon. Cook for about 5 minutes until the meat is cooked through. Take the pan off the heat.
  3. Combine the red peppers, tomato paste, garlic, paprika, cayenne, vinegar, and almonds in a food processor. Pulse until the mixture is chunky and pasty.
  4. Add equal portions of oatmeal to 4 bowls. Top with about ¼ cup of the chorizo mixture, 1-2 tablespoons of romesco sauce and 1 poached egg. Sprinkle with fresh chopped parsley.
Serving size: 1 oatmeal bowl
Nutrition Information (per serving) from
Calories: 415 Fat: 21.4g Carb: 34.3g Fiber: 6.2g Protein: 19.7g Sugar 3.5g Sodium: 573mg
Recipe by Destination Delish at