Lemongrass flavored Savory Oatmeal with Orange Chilli Pork

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Oats cooked in chicken stock, lemongrass & coconut milk, and pork cooked to a crisp, golden brown and then coated with a sweet & spicy orange chilli sauce, and topped with a fried egg, this Savory Lemongrass Oatmeal bowl with Orange Chilli Pork, is inspired by beautiful Asian flavors and Quaker® Oats. A savory oatmeal bowl that is a quick-prep, easy meal for ANY time of the day!

You know what they say about oats… it’s one amazing ingredient that is a true power house! Eating oats is a daily occurrence in our home, as cereal, snacks and even brunch or lunch. We have tried all the different types of Quaker Oats out there, and my favorite is the old-fashioned while Mr K prefers the quick one minute oats (maybe because he’s a little lazy!)

So if you love Oats, what would you say about savory oatmeal? 🙂 Would you turn your nose up at the mere thought of it? 🙂 Well, if you’re the skeptical sort, I’m here to change your mind today! This Lemongrass Oatmeal with Orange Chilli Pork is without a doubt one of my “Best Bowl” recipes for a hearty, invigorating brunch or lunch idea, and I know you’re going to love it too.

You see, savory breakfasts aren’t a new thing for us because my husband and I both grew up eating savory breakfasts, and anything with a hint of sweetness before 5pm was a precious and rare thing for us as kids. Breakfasts in Sri Lanka (and most other places in South Asia) on most days consist of rice (or rice pancakes or rice porridge or noodles) and a savory side dish like a curry.

Since introducing oats to our breakfast, we have tried adding fruits, fruit syrups, brown sugar, almond butter, nuts etc. to our oats to make it more flavorful and exciting every day. We still LOVE eating oats in any form we can get to eat it –  We have even made smoothies with oats. And then one day, I made a version of this savory oatmeal bowl and things have never been the same since! 🙂

This savory oatmeal bowl is inspired by Asian flavors. The oats are cooked in chicken stock, lemongrass and coconut milk for a wonderfully flavorful and creamy dish. The pork is cooked till it’s browned and a little crisp and then tossed in an orange and chilli sauce that complement the creamy oatmeal so damn well! The crispy fried egg is optional, but oh so recommended! 🙂

This is a quick prep meal that’ll go well for breakfast, brunch, lunch or dinner! You can even skip the pork and make it strictly breakfast with lemongrass oatmeal and the fried egg OR add other wholesome ingredients to change it up. We love adding spinach or kale, or breakfast sausages to our savory oatmeal too. Like I said, this is a great canvass to try different options, so go ahead, get creative and make it your own! 🙂 Hard to think of a more delicious and hearty way to start your day!

It’s hard to miss Quaker® Oats in Walmart. From old fashioned to quick oats to flavored oats and individually packed oats, there’s a great range of products to choose from with Quaker® Oats. You can find them easily in the cereal aisle in your local Walmart store.

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5 from 6 votes

Lemongrass Oatmeal with Orange Chilli Pork

Author: Dini K.

Print Rate

Ingredients:

Lemongrass Oatmeal

• ▢ 1 cup of Quaker® old-fashioned oats
• ▢ 1 cup of good-quality seasoned chicken stock
• ▢ 2 pcs of packaged lemongrass or 2 tbsp of lemongrass paste
• ▢ 1/2 cup of coconut milk
• ▢ ½ tbsp chilli flakes/crushed red pepper optional

Pork Marinade

• ▢ 7 oz of pork cut into small chunks
• ▢ ¼ tsp cayenne pepper ½ tsp if you like it spicy
• ▢ 3 tbsp soy sauce

Orange Chilli Sauce

• ▢ ½ tsp cornflour
• ▢ ⅓ cup of orange juice
• ▢ 1 -2 tsp chilli flakes/crushed red pepper

To serve (optional)

• ▢ Fried egg
• ▢ Honey
• ▢ Chopped spring onions

Instructions:

• Mix all the ingredients for the pork marinade together in a large bowl and let the pork marinate for a few minutes. (You can marinate it in the fridge overnight, or about 30 minutes, or if you’re pressed for time, you can skip it altogether).
• Whisk all the ingredients for the orange chilli sauce until there are no lumps left from the cornflour. Set aside.
• Heat a pan with about 2 tbsp of vegetable oil over medium heat. Add 2 tsp of cornflour to the pork and mix it through. Add the pork to the hot pan and cook until the pork has turned golden brown, about 15 minutes. You can turn up the heat a little higher for this.
• While the pork is cooking, combine the stock, lemongrass and coconut milk in a saucepan and bring it to a boil. Stir in the oats and let it simmer over medium to medium-high heat for 5 minutes, uncovered. Stir occasionally. When cooked, divide the oats into two bowls.
• Optional step - Fry an egg, sunny side up.
• When the pork has turned golden brown, remove it from the heat (or just push it to the side in the pan). Add the orange chilli sauce to the pan, and it'll immediately start to thicken. Toss the pork in the sauce to coat. Add a pinch of salt, IF needed. Spoon the pork over the oatmeal in the bowl.
• Top with a fried egg, chopped spring onions and a drizzle of honey (optional). Enjoy while still hot!

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

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The sweet and spicy orange chilli sauce is something that I highly recommend because it goes so well with anything really. It’s super fast and easy to make, and works as a marinade for different kinds of meat. Savory oatmeal isn’t a new concept of course, but not many people seem to be sold by the idea yet. 🙂 But with those beautiful Asian flavors of lemongrass and coconut, and the orange chilli sauce coated pork, the fried egg, and maybe some spring onions and a drizzle of honey mixed through with the creamy oatmeal, there’s a little bit for everyone here, and when you’re looking ahead at a cold, long day, this will hit the spot just right!

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