This simple oatmeal porridge with egg is a highly nutritious and yummy start to the day. With 13 grams of protein this warming bowl will keep you full all morning long. Adding eggs to porridge creates a rich and creamy, almost custard like texture, if you haven't tried it yet then you must!
Porridge is a staple food throughout much of the world. It can be made using different grains including rice, barley, buckwheat and in this instance, rolled oats.
If, like me, you think that porridge is the ultimate comfort food, then you might like to try my other oatmeal recipes like Banana Porridge or this decadent Quinoa Porridge with Stewed Strawberries. Eating oat porridge with egg is a clever and yummy way to create a higher protein breakfast.
Made using just eight ingredients! You can find all of the ingredients for this egg porridge at your local supermarket.
- rolled oats - if you're gluten intolerant or wheat intolerant then you will need to buy non-contaminated oats.
- coconut yoghurt - or other type of yoghurt
- chia seeds
- vanilla extract
- pure maple syrup
See recipe card for quantities.
- measuring cups and spoons
- spoon for stirring
- large saucepan
How to Make Egg Porridge
See how to cook oatmeal with egg by following the below steps:
STEP 1: Boil. Add the rolled oats, water, coconut yoghurt and vanilla extract to a large saucepan. Whisk to combine and bring to a boil. Reduce heat to simmer on a low heat and stir frequently until porridge is thickened and the rolled oats are tender.
STEP 2: Add Egg. Meanwhile, whisk the eggs in a small bowl. Add the eggs to the porridge and whisk immediately. Continue stirring until mixture is thickened.
STEP 3: Serve. Divide porridge between bowls and top with a dollop of coconut yoghurt, chia seeds, sliced fresh strawberries and a drizzle of pure maple syrup.
Is egg porridge healthy?
Yes! This high protein oatmeal provides lots of nutrients including:
- Protein- 13 grams per serve
- Complex Carbohydrates - 41 grams net carbs per serve.
- Iron- 5 milligrams per serve
As well as potassium, magnesium, vitamin A and a host of other nutrients.
This recipe is also:
- dairy free
- refined sugar free
- low FODMAP
- Rolled oats - swap for rolled barley, spelt or quinoa. You can use steel cut oats, however these take much longer to cook. See this post on how to make pressure cooker steel cut oats.
- Coconut yoghurt - use any other type of yoghurt that you prefer.
- Water - make even creamier by swapping one cup of water for unsweetened almond milk, coconut milk or oat milk.
- Chia seeds - use hemp seeds or any other seed of choice.
- Strawberries - use any other seasonal fresh fruit.
- Pure maple syrup - sweeten with honey or coconut sugar.
Store leftover porridge in a sealed glass or BPA free container for no more than two - three days in the fridge. Reheat the following day in a saucepan with a dash of milk or water on a low heat.
This recipe won't freeze well.
Yes! Whisking the eggs and stirring through the porridge on a low heat until thick and creamy is delicious! Otherwise you can serve savoury porridge topped with a boiled or fried egg.
Porridge is most often made using rolled grains or grain flakes such as rolled oats, spelt or barley or quinoa or rice flakes. Congee is made using rice and water and served with different savoury toppings like meat and herbs.
This depends on if you are following a certain diet type. Both are healthy options. Eggs for breakfast will provide a higher amount of protein and less carbohydrates. Oatmeal provides more carbohydrates and less protein.
No. There is around 9 grams of protein per cup of rolled oats, which is a low-moderate amount of protein. Adding eggs to porridge to increase the protein content.
Oats, or oatmeal, are technically gluten free however most oats are contaminated with gluten containing grains through processing, rendering them not gluten free.
- small bowl
- Large saucepan
- Measuring Cups and Spoons
- 2 eggs lightly whisked
- 1 cup rolled oats
- 3 cups water
- ½ cup coconut yoghurt or other yoghurt of choice
- 2 teaspoon vanilla extract
- 1 teaspoon chia seeds
- ½ cup strawberries or other seasonal berries
- 2 tablespoon coconut yoghurt or other yoghurt of choice
- 1 tablespoon pure maple syrup
- Add the rolled oats, half cup of coconut yoghurt, water and vanilla extract to a large saucepan. Whisk to combine and bring to a boil. Once boiling, reduce to a simmer, stirring frequently until porridge is thickened and rolled oats are tender.1 cup rolled oats, 3 cups water, ½ cup coconut yoghurt, 2 teaspoon vanilla extract
- In a small bowl, lightly whisk the eggs. Pour them into the porridge, whisking immediately. Continue stirring until porridge is thickened and almost custard like.2 eggs
- Remove from the heat and serve in bowls, topped with yoghurt, pure maple syrup, strawberries and chia seeds.½ cup strawberries, 2 tablespoon coconut yoghurt, 1 tablespoon pure maple syrup, 1 teaspoon chia seeds
This recipe contains eggs. To ensure that eggs are fully cooked, cook porridge to a minimum temperature of 71 degrees °C (160 degrees °F). See EggSafety.org for more information.