Savory Oats with Garlicky Kale

Savory oats with garlicky kale is a wonderful breakfast or lunch option when you want a nourishing meal in less than 15 minutes. If you big-batch cook your oats then it’s even faster cook time. Just reheat a cup of oats in the same pan as the sautéed kale. If you don’t like kale, use another hearty green (beet or mustard greens, chard, dandelion… all work). I used kale because there were these beautiful little kale rosettes, baby kale, first of the season, at the market and I couldn’t resist sautéing them up with a little garlic. I added leftover mushrooms and edamame but you can skip that or add whatever roasted veggies you’ve got hanging out in the fridge. Top it with the fried or poached egg, if you want. Or don’t. If you’re vegan, use a little tofu. It’s a simple dish that yields really delicious results.

Savory Oats with Garlicky Kale & Fried Egg

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1
Author Tania Van Pelt


  • ½ cup steel-cut oats
  • 1 cup kale washed, dried, coarsely chopped
  • 1 garlic clove minced
  • 4-5 organic cremini or shiitake mushrooms diced
  • ¼ cup edamame shelled, blanched
  • 1 pasture-raised egg
  • Olive oil
  • Sea salt and pepper to taste
  • Pepper
  • Sumac optional


  1. Cook 1/2 cup oats in 1 cup water with a pinch of sea salt for about 15 minutes.
  2. While the oats cook, sauté the kale in 2 tablespoons of olive oil with a pinch of sea salt in a medium sized frying pan. When the kale has wilted a little, about 5 minutes, add the garlic. Sauté the kale and garlic. Move kale to one side of the pan, and cook the mushrooms. Once they've cooked down, about 5 minutes. Make room in the pan to fry the egg. Fry the egg until yolk is cooked to your preference.
  3. In a bowl, spoon the cooked oats, top with kale, mushrooms, edamame, and the fried egg. Drizzle about 2 teaspoons of olive oil over the dish, season with salt and pepper to taste. If you have it, dust the egg and greens with a little sumac.

Recipe Notes

Sumac is a wonderful spice that adds a lovely tartness to dishes that I love. It's a popular spice used in middle eastern dishes.