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!
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.
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.
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.
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.
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!
- 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
- 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
- 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.
- 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.
- Combine the red peppers, tomato paste, garlic, paprika, cayenne, vinegar, and almonds in a food processor. Pulse until the mixture is chunky and pasty.
- 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.
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