Savory Oatmeal with Chili Crisp and Swiss Chard Recipe
This savory oatmeal recipe is a nourishing and flavorful twist on the classic breakfast porridge, featuring steel-cut oats cooked with miso for umami depth, nutritional yeast for a cheesy note, and sautéed Swiss chard and scallions for a fresh, vibrant finish. Finished with a punch of spicy Chinese chili crisp and optional protein toppings like tofu or edamame, this dish is hearty, satisfying, and perfect for a wholesome meal any time of day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Vegetarian
Ingredients
Scale
Oatmeal Base
- 4 cups (960 mL) filtered water
- 1 ½ tablespoons white miso
- 1 ⅓ cups (240 g) steel-cut oats
- 3 tablespoons (15 g) nutritional yeast
- 1 ½ tablespoons soy sauce or tamari
Vegetables
- 1 medium head (~8 oz / 227 g) Swiss chard
- 3 scallions, thinly sliced on a bias (reserve dark green tops for garnish)
Cooking Oil and Toppings
- 1 ½ tablespoons olive oil or neutral-flavored oil of choice
- 2 tablespoons (30 g) Chinese chili crisp
- Optional protein toppings: soft or firm tofu cubes, baked tofu, air fried tofu, edamame, smoked tofu
Instructions
- Prepare Miso Broth: Bring 4 cups of filtered water to a boil in a medium saucepan. Once boiling, whisk in 1 ½ tablespoons white miso until completely dissolved.
- Cook Oats: Add 1 ⅓ cups steel-cut oats to the miso broth and stir to combine. Reduce the heat to low and simmer uncovered for about 20 minutes, stirring occasionally to prevent sticking, until the oats are tender but retain a chewy bite. Add a little more water if liquid reduces too much.
- Thicken Porridge: Remove the oats from heat and cover the saucepan. Let it sit for 5 to 10 minutes to thicken. Then stir in 3 tablespoons nutritional yeast and 1 ½ tablespoons soy sauce or tamari to enhance the savory flavor.
- Prepare Swiss Chard: While the oats simmer, prepare the Swiss chard by removing the center ribs using your fingers or a sharp knife. Slice the ribs thinly and wash and dry them separately. Tear the leaves into 2-inch pieces, then wash and dry separately from the ribs.
- Sauté Chard and Scallions: Heat 1 ½ tablespoons olive oil or neutral oil in a large frying pan over medium heat. Add the chard stems and the white and light green parts of the scallions. Cook for 2 minutes, stirring occasionally. Then add the chard leaves, season with a pinch of salt, and stir frequently for 1 to 2 minutes until the leaves soften slightly but stems remain crisp.
- Assemble Bowls: Divide the hot oatmeal evenly into four bowls. Stir 1 ½ teaspoons Chinese chili crisp into each bowl. Top each serving with the sautéed chard mixture, garnish with reserved scallion greens, and add optional protein toppings such as tofu or edamame. Adjust chili crisp quantity to taste. If oatmeal is too thick, loosen with a splash of water before serving.
- Store Leftovers: Store leftover oats and greens separately. When reheating, add a splash of water to thin the oatmeal to desired consistency.
Notes
- Note 1: You can use tamari instead of soy sauce for a gluten-free option.
- Note 2: Removing ribs from Swiss chard keeps texture balanced between tender leaves and crunchy stems.
- Note 3: Chinese chili crisp adds a spicy, savory crunch; adjust quantity according to your spice preference.
- Leftover oatmeal thickens as it cools—add water to loosen when reheating.
Keywords: savory oatmeal, steel-cut oats, miso, Swiss chard, chili crisp, vegetarian breakfast, healthy porridge, spicy oatmeal, nutritional yeast
