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Savory asian oat porridge bowls with poached egg & chilli oil

This delicious recipe was one of many provided by the Food Fanatics team at The Homesteadhere in Cape Town. It was  developed in consultation with the Sally-Ann Creed® team for the guests at our 2 events held this year, and we are so proud to be able to share them with you.

What you need

  • 1 tablespoon Sally-Ann Creed® pecan nut oil
  • 3 cloves garlic, chopped
  • 1 onion sliced
  • 1 cup Sally-Ann Creed® quick oats
  • 1/2 cup Green Beans, finely sliced
  • 1/2 cup frozen peas
  • Sally-Ann Creed® salt and pepper to taste
  • 4 tablespoons of Sally-Ann Creed® sipping bone broth diluted in 4 cups of water
  • 3 tablespoons soy sauce or coconut aminos
  • 1 tablespoon rice vinegar
  • 1/2 cup sliced spring onion
  • 2–4 tablespoons of Sally-Ann Creed® MCT oil
  • Sally-Ann Creed® chilli powder
  • toasted Sally-Ann Creed® sesame seeds

Let's cook

  • Mix MCT oil with a sprinkle of chilli powder.
  • Heat 1 tablespoon pecan nut oil in a pan over medium heat.
  • Sauté garlic and onion for 2-3 minutes, or until the onions are translucent.
  • Add the instant oats, green beans, green peas, the bone broth, soy sauce or coconut aminos, and rice vinegar.
  • Mix well and cook for about 8-10 minutes, or until the porridge starts to bubble and turns thick and creamy.
  • Turn off the heat and season with salt and pepper.
  • Transfer to serving bowl and top with a poached or fried egg, spring onions, a sprinkle of sesame seeds, and a drizzle of MCT chilli oil to taste.
  • Serves: 2 bowls
  • Prep time: 10-15 mins
  • Cook time: 10 mins

Products used in recipe

Sipping Bone Broth

225g
R406,00

Out of stock

Pecan Nut Oil

500ml
R165,00

In stock

MCT Oil

250ml, 500ml
Price range: R130,00 through R236,00

Quick Oats

500g
R66,00

In stock