This Egg and Sriracha Oatmeal is a savory, spicy, and deeply satisfying breakfast that breaks the sweet oatmeal routine. Creamy oats are swirled with Sriracha and topped with a runny fried egg for a cozy, bold meal. It’s quick, flexible, and keeps you full for hours.
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Why You’ll Love This Egg and Sriracha Oatmeal
- Savory & spicy: A comforting, exciting alternative to sweet breakfasts.
- Quick & flexible: Ready in under 15 minutes and easy to customize.
- Filling & energizing: Oat fiber and egg protein provide steady energy.
- Indulgent yet wholesome: Tastes like a treat but is nutrient-packed.
Ingredients & Tools
- ½ cup rolled oats (old-fashioned style, not instant)
- 1 cup water or unsalted vegetable broth
- 1 large egg
- 1–2 tsp Sriracha sauce (adjust to your heat preference)
- 1 tbsp butter or olive oil
- Pinch of sea salt
- Optional toppings: sliced green onion, sesame seeds, soy sauce or tamari, black pepper, crumbled feta or shredded cheddar
Tools: Small saucepan, nonstick skillet, spatula, bowl for serving
Notes: Using good-quality rolled oats makes a difference here—they hold their texture better than quick oats and give you that lovely creaminess. And don’t skip the butter or oil; it adds a richness that balances the spice beautifully.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 13 g |
| Fat: | 15 g |
| Carbs: | 33 g |
| Fiber: | 5 g |
Serves: 1 | Prep Time: 3 minutes | Cook Time: 10 minutes | Total Time: 13 minutes
Before You Start: Tips & Ingredient Notes
- Rolled oats vs. quick oats—does it matter? Yes, a little! Rolled oats (old-fashioned) give you a better texture—creamy but with a slight chew. Quick oats can turn mushy faster, so stick with rolled if you can.
- What if I don’t have Sriracha? No worries—any chili garlic sauce, gochujang (thinned with a bit of water), or even a dash of hot sauce will work. You’ll still get that spicy, savory vibe.
- Can I make this vegan? Absolutely. Swap the egg for a firm tofu scramble or a drizzle of tahini, and use olive oil instead of butter. The Sriracha is already vegan-friendly!
- Why use broth instead of water? Broth adds a subtle savory depth that makes the oatmeal taste richer. If you’re using salted broth, just adjust the extra salt at the end.
How to Make Egg and Sriracha Oatmeal
Step 1: Start by toasting your oats. In a small saucepan over medium heat, add your dry rolled oats (no liquid yet!) and toast them for about 1–2 minutes, stirring often. You’ll notice a warm, nutty aroma—this little step really deepens the flavor and keeps the oats from getting gluey later. It’s a simple trick, but it makes a big difference in the final bowl.
Step 2: Cook the oats. Pour in your water or broth and a pinch of salt, then bring it to a gentle simmer. Reduce the heat to low and let it cook for 5–7 minutes, stirring occasionally. The oats should look creamy and have absorbed most of the liquid, but still be a little loose—they’ll thicken up as they sit. Stir in half of your Sriracha right at the end, so it blends evenly into the oats.
Step 3: While the oats are cooking, fry your egg. Heat butter or oil in a nonstick skillet over medium heat. Once it’s shimmering, crack in your egg. I like to cover the skillet for a minute to help the whites set while keeping the yolk runny—that golden yolk is key for saucy, rich bites later. Cook to your preferred doneness, but a soft yolk is highly recommended here.
Step 4: Assemble your bowl. Pour the creamy Sriracha oats into a bowl, then gently place the fried egg on top. Drizzle the remaining Sriracha over the egg and oats—you’ll get little pockets of heat in every spoonful. If you’re using toppings like green onion or sesame seeds, scatter them over now. The colors alone will make you smile.
Step 5: Serve immediately. Break into that yolk right away, letting it run into the oats and mix with the Sriracha. The combination of creamy, spicy, and rich is honestly so satisfying… and it’s best enjoyed hot, while the textures are just right.
Storage & Freshness Guide
- Fridge: Store plain cooked oats (without Sriracha or egg) in an airtight container up to 4 days.
- Freezer: Freeze plain oats in portions up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat oats with a splash of water or broth; top with a freshly fried egg and Sriracha.
Serving Suggestions
Complementary Dishes
- Simple side salad with ginger dressing — The bright, zesty flavors cut through the richness of the oatmeal and add a fresh crunch.
- Sautéed garlic spinach or kale — An easy way to sneak in extra greens, and the garlic complements the Sriracha beautifully.
- Avocado slices with flaky salt — Creamy avocado balances the heat and adds a lovely buttery texture to each bite.
Drinks
- Iced green tea with lemon — The slight bitterness and citrus notes cleanse your palate between spicy, savory spoonfuls.
- Cold brew coffee — Its smooth, low-acid profile doesn’t clash with the spice—it just gives you a gentle caffeine boost.
- Sparkling water with a lime wedge — The bubbles and citrus help reset your taste buds, making each bite of oatmeal feel new again.
Something Sweet
- Fresh mango or pineapple chunks — The natural sweetness and juiciness are a perfect counterpoint to the spicy, savory notes in the bowl.
- Dark chocolate square with sea salt — Just a small piece after your meal satisfies sweet cravings without overwhelming your palate.
- Yogurt with honey and berries — If you want a fuller sweet finish, this combo is light, tangy, and refreshing.
Top Mistakes to Avoid
- Overcooking the oats. If you cook them too long or at too high a heat, they can become gluey and lose their creamy-yet-defined texture. You want them tender, not mushy.
- Adding all the Sriracha at the end. Mixing some into the oats as they cook helps distribute the flavor evenly, while drizzling the rest on top gives you bursts of heat. I’ve messed this up before too—it’s worth doing both.
- Using a too-small saucepan. Oats bubble up as they cook, and if your pan is too small, you might have a starchy overflow on your stovetop. A little extra space makes for easier stirring, too.
- Skipping the toast step. Toasting the oats dry for a minute or two adds a nutty depth that really elevates the whole dish. It only takes a moment, but it’s a game-changer.
Expert Tips
- Tip: For extra creamy oats, stir in a tablespoon of coconut milk or a splash of heavy cream at the end of cooking. It adds a lovely richness that pairs well with the spice.
- Tip: If you like a stronger umami flavor, add a teaspoon of soy sauce or
Egg And Sriracha Oatmeal
Try this savory Egg and Sriracha Oatmeal recipe for a spicy, protein-packed breakfast ready in 15 minutes. Get the easy recipe and start your day right!
Ingredients
For the Oatmeal:
-
½ cup rolled oats (old-fashioned style, not instant)
-
1 cup water or unsalted vegetable broth
-
1–2 tsp Sriracha sauce (adjust to your heat preference)
-
1 tbsp butter or olive oil
-
Pinch sea salt
For the Toppings:
-
1 large egg
-
Optional toppings (sliced green onion, sesame seeds, soy sauce or tamari, black pepper, crumbled feta or shredded cheddar)
Instructions
-
Start by toasting your oats. In a small saucepan over medium heat, add your dry rolled oats (no liquid yet!) and toast them for about 1–2 minutes, stirring often. You’ll notice a warm, nutty aroma—this little step really deepens the flavor and keeps the oats from getting gluey later. It’s a simple trick, but it makes a big difference in the final bowl.01
-
Cook the oats. Pour in your water or broth and a pinch of salt, then bring it to a gentle simmer. Reduce the heat to low and let it cook for 5–7 minutes, stirring occasionally. The oats should look creamy and have absorbed most of the liquid, but still be a little loose—they’ll thicken up as they sit. Stir in half of your Sriracha right at the end, so it blends evenly into the oats.02
-
While the oats are cooking, fry your egg. Heat butter or oil in a nonstick skillet over medium heat. Once it’s shimmering, crack in your egg. I like to cover the skillet for a minute to help the whites set while keeping the yolk runny—that golden yolk is key for saucy, rich bites later. Cook to your preferred doneness, but a soft yolk is highly recommended here.03
-
Assemble your bowl. Pour the creamy Sriracha oats into a bowl, then gently place the fried egg on top. Drizzle the remaining Sriracha over the egg and oats—you’ll get little pockets of heat in every spoonful. If you’re using toppings like green onion or sesame seeds, scatter them over now. The colors alone will make you smile.04
-
Serve immediately. Break into that yolk right away, letting it run into the oats and mix with the Sriracha. The combination of creamy, spicy, and rich is honestly so satisfying… and it’s best enjoyed hot, while the textures are just right.05
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