Savory Porridge Recipe with Turmeric, Kimchi & Fried Eggs
A savory porridge for dinner? Why not? Oat is really just another whole grain. (It is one, we should mention, with a history as an aphrodisiac. Learn more about the aphrodisiac side of oats.) And the steel-cut oats called for in this recipe – oats that have been chopped up rather than rolled – have a texture reminiscent of other grains that have been slow-cooked.
Savory oatmeal with egg is nourishing and aphrodisiac
We mentioned that the oats at the base of this dish are not only a nutritious whole grain but they’re aphrodisiac. But it’s the aphrodisiac spices used to flavor the oats that we think make this savory oats recipe compelling.
Both the turmeric and ginger cooked with the porridge are historically aphrodisiac. Ginger is associated with warming the body. And turmeric is associated both with testosterone production and with improving circulation. Learn more about the health benefits of turmeric.
Then, of course, there’s the kimchi that garnishes the dish. A fiery condiment, kimchi boasts a healthy serving of chile pepper, one of our favorite aphrodisiacs. And we would be remiss if we didn’t point out that eggs, symbols of fertility in many cultures, are also held in regard among the world’s most popular aphrodisiacs.
To make a savory vegan porridge
With the exception of the egg, this oatmeal recipe is entirely vegan. (Be sure to check the ingredients in your kimchi to ensure that it does not contain honey.) You can make this savory oatmeal without the egg for a satisfying and nutritious, completely plant-based meal.
TO TRY: Don’t miss this recipe for Cacao and Raspberry Oats

Turmeric Steel Cut Oats with Kimchi and Fried Egg
Ingredients
- 1 shallot
- 1 in . piece of fresh ginger
- 1 tsp . black sesame seeds
- 1 tsp . white sesame seeds
- 2 tsp . coconut oil
- 1 tsp . dried turmeric
- ½ cup Irish Steel Cut Oats
- 3 ¾ cups vegetable stock
- Salt and black pepper
- 2 free range eggs
- 3.5 oz . kimchi
- Fresh cilantro for garnish
Instructions
- Finely chop the shallot, then peel and grate the ginger.
- Toast the sesame seeds in a dry frying pan for 2 minutes until fragrant, and put to one side for later.
- Add 1 tsp. of coconut oil to a medium sized saucepan over a medium heat and sauté the shallot and ginger until soft.
- Add the turmeric and sauté for a further 1 minute, before adding in the Irish oatmeal and hot vegetable stock.
- Continue cooking the oats for 30-40 minutes, stirring from time to time to prevent them from sticking. Season with salt and plenty of freshly-milled black pepper.
- In the meantime, add 1 tsp. of coconut oil to a small frying pan over a medium heat and fry the eggs to your liking.
- Spoon the turmeric porridge into two shallow bowls. Top each bowl with some of the kimchi and a fried egg. Sprinkle with the toasted sesame seeds and fresh coriander leaves to serve.
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