Game Changing Savoury Oatmeal Recipe

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75g (2/3 cup) spelt flakes

75g (2/3 cup) rolled oats

1 tablespoon coconut oil or grass-fed butter

3 fresh thyme sprigs

Pinch of salt


2 poached eggs

Sautéed mushrooms*

Small handful chopped spinach or kale leaves

Chilli Flakes

Drizzle of extra virgin olive oil or truffled oil (optional)


  1. Boil the kettle with 250 ml (1 cup) of water or bring to a boil in a pan.
  2. In a separate pan (if not using the kettle) melt your coconut oil or butter in medium-high heat. Add the spelt and the oats and stir to coat. Reduce to a more medium heat and stir occasionally, making sure all the flakes are getting nice and toasty evenly. Toast for about 5 minutes, and once it’s lovely and fragrant (I think it starts smelling like popcorn!) carefully add in your boiling water – and be careful, as it’ll splutter!
  3. Turn down the heat to low, until it’s just barely a simmer, throw in the thyme sprigs and salt, give it a quick stir and cover. Leave undisturbed for at least 5 minutes. Once it’s reached your desired consistency, take off the heat, remove the thyme sprigs, and place into bowls.
  4. Add any and all toppings that you want, and enjoy straight away.


*I sautéed my mushrooms in some ghee with some pepper, dried Italian herbs, and some fresh thyme on medium-high heat until they were nice and brown but not too soft. You can do this while your oats cook, as it only takes a few minutes.

GLUTEN FREE: Use certified gluten free oats and omit the spelt flakes.

VEGAN: Omit the poached egg, and cook the mushrooms (if using) in coconut oil.

Original recipe and more pictures visit: Game Changing Savoury Oatmeal @

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