If you've read this blog at all, you've probably recognized my oat addiction. Seriously, I use them in everything. They're nutritious, delicious and versatile. I post a lot of overnight oats recipes, but I thought I'd bring you something a little different today.

The idea of savory oatmeal might seems weird to you. But try to get past that and just give it a try. Seriously, it's good. I first tried savory oats about six months ago in the form of an oatmeal bowl with a poached egg on top. And that dish has become a staple in my diet. It makes a great breakfast or even a perfect quick dinner during busy weeknights. With my busy schedule, this is actually what I have for dinner most nights. Easy and healthy.

Seeing as how it's fall and I'm on a pumpkin kick, the other night I decided to try my old faithful recipe with a little pumpkin infusion, with great results. This pumpkin adds a nice little flavor kick to the oatmeal.

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~ Ingredients ~

½ c. rolled oats
1 c. water
3 Tbsp. pumpkin purée
¼ tsp. garlic powder
1 tsp. rosemary
2 Tbsp. fat-free cheddar cheese, shredded
A handful of greens (spinach, kale, etc.)
1 egg

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~ Directions ~

Cook the rolled oats in a saucepan with the water and greens. Let cook until water is almost completely evaporated and greens are wilted. Mix in the pumpkin, garlic powder, and rosemary, and allow to cook until water is fully evaporated. Remove to a bowl and top with cheddar cheese.

Meanwhile, poach the egg. Once the egg is fully poached, transfer it with a slotted spoon to top the oatmeal mixture.


Break into the egg to allow the yolk to pour out into the oats, and mix well before eating.