Kimchi Cheddar Savory Oat Bowls

Ingredients

Savory oats

• 2 cups (180 g) rolled oats
• 3 cups reduced-sodium vegetable broth
• 1 cup water
• 1 cup (115 g) shredded sharp cheddar
• ¼ tsp black pepper

Toppings

• 2 tbsp neutral oil, divided
• 8 oz (225 g) cremini mushrooms, sliced
• 1 cup kimchi, drained and chopped
• 1 tsp reduced-sodium soy sauce
• 4 large eggs
• 1 tsp toasted sesame oil
• 2 scallions, thinly sliced
• 2 tsp toasted sesame seeds
• 1–2 tbsp water, only if needed to loosen oats

Equipment

Saucepan, skillet, thermometer

Allergens and ingredient notes: Milk, egg, soy, sesame; soy sauce may contain wheat and kimchi may contain fish or shellfish. Check broth labels.

Step by step

1. Bring broth and water to a simmer in a saucepan. Stir in oats and simmer over medium-low heat 7–10 minutes, stirring often, until creamy and tender. Remove from heat and stir in cheddar and pepper. Cover to keep warm; add 1–2 tbsp hot water if it thickens too much.
2. Heat 1 tbsp neutral oil in the skillet over medium-high heat. Add mushrooms and cook 6–8 minutes until browned. Stir in drained kimchi and soy sauce and cook 2–3 minutes. Transfer to a bowl and keep warm.
3. Wipe the skillet, add remaining neutral oil and lower heat to medium-low. Crack in eggs, cover and cook 4–6 minutes, turning if needed, until whites and yolks are firm and centers reach 160°F (71°C).
4. Divide oats among four bowls. Add kimchi mushrooms and one egg per bowl. Drizzle toasted sesame oil evenly across all four bowls and finish with sliced scallions and sesame seeds.

The Devotti twist: Oats become a savory cheese-rich base, with sautéed kimchi adding tang against the mild grain.

Make ahead and storage

Refrigerate in shallow covered containers within 2 hours; use within 3 days. Reheat cooked components to 165°F (74°C), adding a splash of water if needed. Keep cold sauces and crisp garnishes separate until serving.