Asian Oatmeal Breakfast Bowl Recipe

Name: Asian Oatmeal Breakfast Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon sesame seeds; 1 ounce low-fat cream cheese, at room temperature; 1 tablespoon hot-pepper paste, such as gochujang; 1 cup low-sodium chicken broth; 1/3 cup old-fashioned rolled oats; Kosher salt, optional; Cooking spray; 1 large egg; 1 scallion, sliced; 1 sheet nori, cut into thin ribbons with kitchen shears

Servings: persons

1
Swirl the sesame seeds in a small nonstick skillet over medium heat until they begin to brown and toast, 3 to 4 minutes.
2
Transfer to a small bowl; set aside.
3
Stir together the cream cheese, hot-pepper paste and 1 tablespoon water with a rubber spatula in another small bowl until combined.
4
Refrigerate until ready to use.
5
Bring the chicken broth, oats, 1 cup water and a pinch of salt, if using, to a simmer in a small saucepan over medium-high heat and cook, stirring frequently, until the oats soften and breakdown and the mixture is the consistency of a loose porridge, 15 to 20 minutes.
6
Pour into a cereal bowl, cover and keep warm.
7
Generously spray the skillet with cooking spray, and set over medium-high heat.
8
Crack the egg into a mug or small bowl, and carefully slide it into the hot skillet.
9
Cook until the white is set and brown and crispy on the bottom and edges and the yolk is still runny, 2 to 3 minutes.
10
Use a spatula to help slide the egg on top of the oatmeal.
11
Then arrange neat piles of the cream cheese-pepper sauce, scallions and nori on top of the oatmeal.
12
Sprinkle with the toasted sesame seeds.
13
Then take a photo!
14
Per serving (1 bowl): Calories: 370; Fat: 19 g (Saturated: 7 g); Cholesterol: 215 mg; Sodium: 590 mg; Carbohydrate: 34 g; Fiber: 3 g; Protein: 18 g; Sugar: 7 g

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 teaspoon sesame seeds, 1 ounce low-fat cream cheese, at room temperature, 1 tablespoon hot-pepper paste, such as gochujang, 1 cup low-sodium chicken broth, and more.

Yes, Asian Oatmeal Breakfast Bowl falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Oatmeal Breakfast Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions