I just posted a steel cut oatmeal recipe last week (with a delicious berry compote!) but this one is totally different. In fact, I may go so far as to say you won’t even recognize it as oatmeal at all, which in this case is a great thing. I think of oatmeal as the ultimate blank canvas for both sweet or savory dishes. I’m a big fan of savory in general and started experimenting with savory porridges last year with success. I was recently reminded of my love of savory porridge after a recent trip to Oatmeals in NYC with Quaker, to celebrate the start of #Oatober. The selection of oatmeals – and the topping bar – is pretty incredible!

This oatmeal is really a congee. Congee is a healing meal typically made with rice and is often enjoyed for breakfast or when you’re under the weather. It’s a major comfort food and super easy to digest. Because it’s so savory and can be made with tons of variations – you can top it with just about everything – leftovers make an easy lunch or dinner too. I love to make it with a cup of bone broth for an extra healing, mineral rich breakfast, and top it with savory add-ins like farmer’s market kimchi, crunchy radish, microgreens, and a sprinkling of furikake. A soft-boiled egg melts perfectly into the bowl.

I love how versatile my oats are for outfitting me for breakfast. There are endless ways to use oats and not just for breakfast and porridges! Quaker is showcasing a different recipe on their site every day for #Oatober so stop on by to get inspired!

Healing Chinese-Style Congee Porridge
Serves 4 - 6


  • 1 cup steel cut oats
  • 3 cups liquid (I used 2 cups water + 1 cup bone broth)
  • 1 teaspoon grated ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon low sodium gluten free tamari
  • Sea salt or pink salt
  • Freshly ground black pepper

Vegetarian Furikake

  • 2 sheets toasted nori seaweed
  • 1/4 cup toasted brown and black sesame seeds
  • 1/2 teaspoon coarse pink salt
  • 1/2 teaspoon coconut sugar, optional

Top with: soft boiled egg, scallions, furikake, kimchi, radishes, microgreens, etc!


For the congee: In a medium heavy pot, combine oats, water, and broth. Bring pot to a boil and reduce heat to simmer for 30 minutes up to 1 hour, stirring occasionally. Add additional water or broth as needed with the porridge simmers (you will need more liquid the longer you simmer – I typically add at least another cup after 30 mins). Before serving stir in the ginger, sesame oil, and tamari. Season with salt and pepper to taste.

For the soft boiled eggs: Bring a small pot to a gentle boil. Carefully lower eggs into the water with a spoon. Reduce heat to a simmer and cook for 7 minutes. Transfer eggs to an ice bath and let cool for a couple minutes before peeling.

For the furikake: Toast the nori over a low burner, waving each sheet over the burner until it crisps and the color changes. Crinkle into the food processor or a mortar or pestle. Combine the nori, half of the sesame seeds, salt, and sugar. Grind or pulse until rough. Stir in the remaining sesame seeds and store in an airtight container.

To assemble: Generously scoop porridge into bowls and top with soft boiled egg and any topping that you wish. Enjoy!

This post is in partnership with Quaker. All opinions are my own – thanks for your support!