I stumbled across some interesting breakfast ideas one day…oatmeal that didn’t include the sweet stuff. Absolutely none what so ever to be exact. I was totally skeptical about the thought of “savory” oats. I may have even gasped out loud while reading. I mean, aren’t oats supposed to be a hearty, sweet, delicious bed for berries, banana, nut butters, chocolate, coconut, seeds, granola, honey, etc. etc.? I mean what’s this “lets add veggies and savory herbs” nonsense? I felt like suddenly I was my own younger self’s worst nightmare trying to sneak veggies in anywhere I can. Is someone out there TRYING to sabotage my breakfast!? C’mon!
Well, I stand corrected.
I gave the whole savory oats thing a go and I heavily apologize to those who I may or may not have put on a blacklist upon initially discovering this idea. Can I just say (as I struggle not to jump up and down since I can’t jump and type) but THIS. IS. THE. BEST. THING. EVER. I mean no joke, savory oats make your normal oats a thing of the past. It’s like a whole new approach to breakfast. My take on this yummy dish is the perfect balance of sweet and savory as the hearty oats are blended with warming cinnamon, savory fennel and rosemary, topped with a sweetness from the roasted squash and all complimented with a perfectly cooked egg. I’m drooling, you’re drooling, everyone must be drooling! There’s no way you can’t be willing to set aside the norm just for a moment and whip up this simple, healthy and delicious new take on an old favorite. I know you’ll want to squash those old overnight oat recipes for good! (Sorry I just couldn’t help myself.)
Overnight Savory Oats with Delicata Squash and Eggs
Serves: 2/Prep time: up to overnight/Cook time: 30 minutes
- 1 c gluten-free old fashioned oats
- 1 c water
- 1 tsp cinnamon
- 1 small delicata squash
- 1 tbsp avocado oil (or other hight heat oil)
- 4 large eggs
- 1 tbsp fennel seeds
- 1 tsp rosemary
- sea salt and pepper to taste
- To prep the overnight oats; add the oats, water and cinnamon to a large mason jar. Cover tightly with a lid and give a good shake. Place in the fridge for at least an hour but preferably overnight.
- To make the squash rings; (these next 2 steps can also be done ahead of time if desired) Preheat the oven to 375F. Wash and slice the squash horizontally into 6 slices at least an inch thick. Remove the center seeds from each piece with a pairing knife so you end up with 6 rings.
- Place the rings on a baking sheet, don’t overlap, and brush each with the avocado oil and season with sea salt. Roast for 25 minutes until golden brown and tender when pierced with a fork. Remove from the oven once done.
- Preheat a non-stick fry pan over medium-low heat and gently lay 3 rings at a time onto the pan so you don’t overcrowd.
- Carefully crack one egg and pour some of the whites into one of the rings almost as if you were separating the yolk from the whites. Pour the yolk and remaining whites into another one of the empty rings. Repeat this step for the second egg using the same ring as you did for the first for the extra whites and the other empty ring for the yolk. This step prevents the egg whites from spilling over the sides by adding some of the extra to the third ring.
- Once 2 of the eggs are cracked and all 3 rings are filled, cover the pan and allow eggs to cook to desired doneness (I recommend a runny yolk!).
- Remove the rings from the pan once cooked, set aside and repeat steps 4-6 for the remaining 3 rings and 2 eggs.
- While the last eggs are cooking add the fennel, rosemary, sea salt and pepper to the jar of oats. Give another good shake/stir and place in the microwave for 2 minutes. Divide the oats into 2 servings and plate.
- When the final eggs are ready top the oats with the egg rings and an extra sprinkle of fennel if desired.