This recipe is a gem because it is such comfort food and easy to whip up when you may not want to wait so long for porridge. One of the bonuses for me is AK can have it too (save the salt) and so far, she seems to love it too! Maybe it is a recipe you can consider for sahur since it is Ramadhan or for a quick breakfast fix if you have about 15 minutes to spare in cooking. In my case, sometimes AK gets really impatient when it comes close to her mealtimes so this recipe has saved us, especially when I was pretty sick (and not in the mood to cook something Phwoar!)
This recipe makes for 3 people.
- Quaker Oats, 1.5 cups
- Hot water, 1 cup
- A stalk of scallions, chopped up
- 1 shallot, diced
- 4 smashed garlic cloves
- Light soya sauce, 3 tablespoons
- A bit of sesame oil
- Salt and black pepper
- A bit of butter
- Baby spinach, 1 cup
- 1 egg
- Heat butter up in a pot and sautee garlic and shallot till fragrant.
- Add hot water and stir. Add Quaker Oats in and stir again. Depending on how you would like the thickness, adjust quantity of oats and water.
- Add in the scallions and spinach.
- Add in soya sauce and sesame oil and stir.
- Season with salt and pepper.
- Fry an egg sunny side up and serve when serving oats. Feel free to fry more eggs and season it a bit more (for your own portions) if you are sharing with your little ones.
I sometimes like to add mushrooms or chopped up bird’s eye chillis (if I am in the mood for something spicy). You can also add other veggies like broccoli or diced up carrots and also anchovies or dried prawns (that have been soaked for a few minutes in hot water) if you like.
It’s quite straightforward, isn’t it? Yet still yummy yummy yummy. AK sometimes does not like spinach but loves it in these oats. She can have a whole bowl in one sitting which is impressive given she is still a tiny tot!