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Home » Main Meals » Savory Spanish Oatmeal

Savory Spanish Oatmeal

April 28, 2016 by Krista 17 Comments

Savory Spanish Oatmeal Bowls | Destination Delish – a bold and spicy savory oatmeal dish topped with chorizo, a poached egg, and tangy romesco sauce

Breakfast switcharoos. Quinoa made sweet. And now oatmeal made savory. Say what?! Yup, I’m going there. I’m interrupting your daily maple and brown sugar morning oatmeal ritual to bring you this Savory Spanish Oatmeal. And I think you’re going to love it!

Savory Spanish Oatmeal Bowls | Destination Delish – a bold and spicy savory oatmeal dish topped with chorizo, a poached egg, and tangy romesco sauce

But first…I’m having a hard time calling this recipe Spanish oatmeal because I don’t think Spanish oatmeal is a thing. I wanted to convey the oatmeal’s savory features while also highlighting its Spanish influence. But, I once spent 4 months studying abroad in Spain and I don’t recall ever seeing or eating a bowl of oatmeal there. So, take the Spanish authenticity of this recipe with a grain of salt.

Savory Spanish Oatmeal Bowls | Destination Delish – a bold and spicy savory oatmeal dish topped with chorizo, a poached egg, and tangy romesco sauce

Let’s just dive in and talk about this savory oatmeal (with Spanish gastronomic components). Savory oatmeal is basically plain oatmeal seasoned with some S&P, mixed with melted butter or olive oil if desired. It serves the same purpose as polenta, grits, or even rice in some cases. To that base of hearty, savory oatmeal, we add chorizo with sautéed onions and garlic. On top of that, we add a poached egg, fried if you prefer, because drippy egg yolks are the fountain of life.

Savory Spanish Oatmeal Bowls | Destination Delish – a bold and spicy savory oatmeal dish topped with chorizo, a poached egg, and tangy romesco sauce

Now. The sauce. Let me start out by saying that salsa and sour cream are always viable options when chorizo and eggs are involved. But seriously, this romesco sauce is EVERYTHING to this dish…and the main reason why I was inclined to add the word “Spanish” to the recipe title. Roasted red peppers, garlic, almonds, smoked paprika, and a splash of vinegar. It’s a bold, tangy, and sweet sauce, traditionally served with seafood, meat, and veggies. Make a couple batches of it to store in the fridge because it not only works on oatmeal, but on your avocado toast, as a veggie dip, on top of your roasted Brussels sprouts…you get the picture. One taste and I’m automatically transported back to the charming little town of Segovia, Spain with its ancient Roman aqueduct and little shops and restaurants that burst with energy once the clock strikes 10pm.

Savory Spanish Oatmeal Bowls | Destination Delish – a bold and spicy savory oatmeal dish topped with chorizo, a poached egg, and tangy romesco sauce

Sidebar on studying abroad in Spain: Can you believe my biggest (and really the only) complaint about the whole experience was the food? Bahahahhaha. Oh the irony. I would absolutely ADORE traveling back to Spain SPECIFICALLY to eat my way around the country. College farthest-from-a-foodie self ≠Grownup food blogger self.

Savory Spanish Oatmeal Bowls | Destination Delish – a bold and spicy savory oatmeal dish topped with chorizo, a poached egg, and tangy romesco sauce

Anyway, a sprinkle of fresh chopped parsley and if you’re feeling extra daring, a drizzle of extra virgin olive oil, are all you need to top off these unbelievably flavored Savory Spanish Oatmeal bowls. Welcome to the world of savory oatmeal with a Spanish flair!

 

5.0 from 2 reviews
Savory Spanish Oatmeal Bowls
 
Print
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
Author: Krista
Serves: 4 bowls
Ingredients
Oatmeal
  • 1 cup old fashioned oats
  • 2 cups water or almond milk
  • ½ teaspoon salt, divided
  • ¼ teaspoon pepper
Chorizo
  • 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
Instructions
  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.
Notes
Serving size: 1 oatmeal bowl
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 415 Fat: 21.4g Carb: 34.3g Fiber: 6.2g Protein: 19.7g Sugar 3.5g Sodium: 573mg
3.4.3177

Savory Spanish Oatmeal Bowls | Destination Delish – a bold and spicy savory oatmeal dish topped with chorizo, a poached egg, and tangy romesco sauce

Filed Under: Breakfast, Lunch, Main Meals, Pork, Quick Recipes

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Comments

  1. Lindsey Bomgren says

    April 5, 2016 at 2:06 pm

    Yum! These pictures look so amazing, seriously you have some serious food blogger photography skills lady! Can’t wait to give this savory recipe a try! And that carrot cake quinoa bowl caught my eye too!

    Reply
    • Krista says

      April 6, 2016 at 1:55 pm

      Awww thank you Lindsey! That’s so sweet of you to say. Some days I feel like my photography is on point. And sometimes, I feel like I’m flying by the seat of my pants. So happy to hear this oatmeal and the quinoa bowls caught your eye. I’ve been in such a breakfast-y mood lately 🙂

      Reply
  2. Tessa | Natural Comfort Kitchen says

    May 17, 2016 at 2:46 pm

    Krista, this is seriously genius. I LOVE savory breakfast–totally making this and I might swap out the chorizo for some similarly spiced tofu!

    Reply
    • Krista says

      May 17, 2016 at 4:09 pm

      Thanks so much Tessa! I’m a huge tofu fan so I love your substitution idea. The chorizo can get really greasy! Thanks for the kind comment!

      Reply
  3. Christine | Mid-Life Croissant says

    May 8, 2017 at 7:27 am

    I love this. The romesco is genius. Wish I’d thought of it but I’m 100% comforted by the fact that I DO get to eat it!

    Reply
    • Krista says

      May 8, 2017 at 10:52 am

      Thanks Christine! It’s an unlikely pairing but surprisingly delicious!!

      Reply

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Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! Read More…

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Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! Read More…

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