Easy Savory Asian Oatmeal with Beef (High Protein)

Savory Asian Oatmeal with Beef - After many years of eating sweet oatmeal for breakfast, my time living in Hong Kong inspired me to create this savory oatmeal recipe. Each mouthful promises bold flavours packed with umami and layers of texture from the crispy beef, chili oil and green onion. If you are not yet a savory breakfast convert - try this, you won't look back!

When I was living in Hong Kong and pregnant with my daughter, I didn't have much of an appetite. One of the few things that I could hold down was rice congee (jook). I would always pick the least flavourful one with oysters. Although popular with the locals in Hong Kong and other parts of Asia (In Malaysia, rice congee is part of the menu in McDonalds), I don't believe many westerners take to it. My assumption is the texture is not to their liking as congee is delicious! But, everyone is familiar with a warm bowl of oatmeal, so why not make it savory?

This version of savory oatmeal bowls is topped with very crispy beef. This adds to the texture, alongside silky runny yolks from the poached eggs. The spring onions adds a welcome fresh crunch. If you are able to get some delicious Crispy Chili Oil - my favourite is the LaoGanMa brand - try to limit it to one tablespoon!

These bowls are now very much a part of our family's breakfast routine, and my western husband loves it. But we don't limit it to breakfast - you can have this at any time of day!This bowl of oats packs 28 grams of protein from the egg and beef (with no protein powder!). With its umami flavour bomb, it is a great way to fuel the start of your day.

Jump to:

• Equipment to make the Oatmeal
• Savory Asian Oatmeal Key Ingredients
• How to make - Savory Asian Oatmeal
• Variations for this Oatmeal
• How to make ahead - Asian Oatmeal
• Frequently Asked Questions
• Recipe Card

Equipment to make the Oatmeal

Nothing you wouldn't have in your kitchen. I do use an egg poacher to do eggs, but you can poach the traditional way or top with boiled runny eggs instead. Egg poachers do not yield eggs as beautiful as those done in a pan with boiling water, but they taste delicious and are more consistent and forgiving especially when eggs aren't at their freshest.

Savory Asian Oatmeal Key Ingredients

Savory Asian Oatmeal with Beef:

• Old-fashioned rolled oats (Not quick-cooking oats or steel cut oats)
• Ground Beef
• Light soy sauce (Not dark soy, which is too strong for this recipe)
• Oyster sauce
• Sesame Oil
• Cornflour
• Garlic powder
• Sugar (Any, White sugar, Brown Sugar or Stevia)
• Black Pepper

Toppings:

• Poached egg
• Green Onions
• Ground beef
• Crispy Chili Oil

How to make - Savory Asian Oatmeal

Variations for this Oatmeal

Below are some of my favorite toppings for the savoury oats:-

Protein

You can use different proteins for this savory oatmeal recipe including:

• Chicken mince
• Lamb Mince
• Pork Mince

The fat content in the mince is especially important as it adds flavour to the oatmeal. If using a lean meat such as chicken, add a little olive oil or sesame oil for flavour.

Liquid for the oatmeal

I have used water to cook these savoury oatmeal bowls, but chicken broth or vegetable broth are very good substitutes to increase the flavour and nutrients.

Savory oatmeal toppings

Eggs -I used poached, but soft-boiled, sunny side up or jammy egg would be perfect!

Crispy chilli oil- No substitute for this! But if you like hot sauce in your food and have a favorite one you can add some.

Crispy beef - Bacon bits crisped in the oven. Yum!

If available, I also like to add sesame seeds which is a fantastic way to get some extra protein.

Adding vegetables

My favorite vegetable to add is baby spinach. Baby arugula or baby kale are also great options. Simply stir a handful through once the beef is cooked and let it wilt for 1 minute or so.

How to make ahead - Asian Oatmeal

For busy weekday mornings, you can prepare most of the ingredients ahead of time.

• Cook the oatmeal. Make the oatmeal up to 2 days ahead. Cool and store the cooked oats in the fridge. Oatmeal firms up once chilled, so you may need to add some liquid to it when reheating. 
• Batch-cook some eggs. Swap the poached eggs for runny soft-boiled eggs, cook for 6 mins in boiling water, ice bath to stop them cooking, then cool in fridge. See this tutorial to get the eggs in the consistency you desire https://www.budgetbytes.com/make-soft-boiled-eggs/ Simply reheat when using. The best hack to reheat and refresh a soft-boiled egg is to peel it the day you want to eat it. Submerge the egg in in a bowl of the hottest tap water your sink will make. Let is sit for two minutes to come to temp, whilst still keeping the yolks runny.
• Prep your toppings. Meanwhile, fry the crispy beef and store in the fridge. This can be reheated in the microwave. Chop green onions and store in the fridge.
• Put together. When ready to eat, warm the oatmeal with a splash of water and add the beef and seasonings. Once cooked, top with the heated crispy beef, spring onions and egg. Don't forget the chili oil!

Frequently Asked Questions

Doesn't the latest research show that oatmeal is bad for you?

No. Oatmeal, cooked in water, has been proven to lower bad cholesterol and is very heart healthy. It is also high in fibre which slows down the absorption of sugar. However, oatmeal is usually cooked in milk and other sugary ingredients that counteract many of its natural health benefits. Here, using the rolled variety keeps a lot of the fibre and the addition of protein significantly slows down the absorption of sugar. Having a high protein savory breakfast instead of a sweet breakfast is a great way to achieve your protein requirement for the day.

Can I use any type of oats? Steel cut oats or quick oats?

Steel cut would take much longer to cook, and I personally don't like the texture. Quick oats will not provide the lovely chewy texture of this porridge, and you will lose some fibre content. It will also be absorbed a lot quicker by the body. I do not recommend either!

Are all oats gluten-free?

No, as oats are usually processed with its gluten counterparts in factories, cross contamination is not uncommon. For gluten free oats, buy oats that are specifically labelled as gluten free. This recipe can be made gluten free by ensuring the oats and seasoning (soy and oyster sauce) are gluten free variations. The soy is usually substituted with liquid aminos.

It's going to take too much time to make this savory oats recipe in the mornings. Can I make ahead or meal prep?

See the make ahead section above .

Recipe Card