Savory Oatmeal with Chicken and Spinach

When you swap the grain from white rice to quick cooking rolled oats, you reduce the cooking time from 1 hour to merely 5 minutes.   To cook the savory oatmeal, bring a pot of chicken stock to a boil, add oatmeal, leftover chicken and spinach. Season with salt and pepper. That’s it! You can adjust the oatmeal to your preference. Don’t like a gooey porridge texture? Use less chicken stock and you’ll get the creamy oatmeal. Want to make the congee extra flavorful? Drizzle a bit soy sauce and sesame oil once you’re done cooking. The topping options are endless. My favorites are a soft boiled egg and crushed nuts but you can use anything you like.  Recipe courtesy of Maggie Zhu from Omnivore’s Cookbook.

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Servings 2 - 3 servings
Prep Time 5 minutes
Cook Time 5 minutes
Submitted By Maggie Zhu from Omnivore's Cookbook
Rating
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Votes: 0
Rating: 0
You:
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Servings 2 - 3 servings
Prep Time 5 minutes
Cook Time 5 minutes
Submitted By Maggie Zhu from Omnivore's Cookbook
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Instructions
  1. Add chicken stock to a small pot and bring to a boil. Add rolled oats, leftover chicken and spinach. Cook for 5 minutes and until the oats are cooked through. Stir occasionally. Add salt and pepper to taste. Add preferred toppings and serve hot.
Recipe Notes

*If you want a porridge texture use 3 cups chicken stock. If you like a creamy texture, use 2 cups chicken stock.

You can make the oatmeal ahead and store it in an airtight container and refrigerate for up to 2 days. Reheat in microwave without cover until hot. Stir once in between.

Not only you can cook and serve the oatmeal bowl in a busy morning, you can prepare it ahead of time too. The leftover overnight oats will taste even better. Heat it up in the microwave anytime during the day when you crave a snack or need an energy boost.

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