Savory kimchi oatmeal bowl for a tasty breakfast boost
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 30 Oct 2025
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This high-protein savoury kimchi oatmeal bowl is a delightful twist on a traditional breakfast staple, blending the creamy texture of rolled oats with the bold flavours of kimchi and fresh spinach. With a hint of crushed red pepper flakes and a perfectly poached egg on top, it offers a satisfying and nutritious start to the day that’s both comforting and invigorating.
Ideal for those seeking a quick yet wholesome meal, this bowl is not only easy to prepare but also packed with protein, thanks to the egg and hemp seeds. Whether enjoyed as a hearty breakfast or a nourishing lunch, it’s a wonderful way to incorporate gut-friendly fermented foods into your diet while savouring a unique combination of flavours. Serve with sliced avocado and a dash of hot sauce for an added kick.
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Ingredients for Savory kimchi oatmeal bowl
240 ml water (or 120 ml water and 120 ml stock for more flavour)
sea salt
45 g rolled oats (gluten-free if necessary)
15 ml olive oil
120 g spinach
pinch of crushed red pepper flakes
freshly ground black pepper, to taste
1 egg
120 g kimchi, store-bought or homemade
sliced avocado
15 g hemp seeds
hot sauce (optional)
How to make Savory kimchi oatmeal bowl
Bring water and a pinch of salt to a boil in a small or medium saucepan over high heat.
Add the oats to the boiling water, then reduce the heat to a simmer and let the oats cook uncovered for 3–5 minutes, or until they reach your desired consistency.
Remove the saucepan from the heat and set the oats aside in the pot.
In a medium saucepan, heat 2 teaspoons of oil over medium heat.
Add the spinach, along with a pinch each of red pepper flakes, sea salt, and black pepper. Sauté for 2–3 minutes, until the spinach is slightly wilted.
Transfer the cooked oats to a bowl and top with the sautéed spinach.
In the same saucepan, heat the remaining 1 teaspoon of oil over medium-high heat.
Crack the egg into the pan and cook for 2–3 minutes, until the egg is golden around the edges and cooked to your liking.
Place the cooked egg on top of the oats and spinach in the bowl. Season with salt and pepper to taste.
Add the kimchi to the bowl, then top with a few slices of avocado and sprinkle over the hemp seeds.
Season with additional sea salt and black pepper to taste, and drizzle with hot sauce if desired.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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Article history
The information on this page is peer reviewed by qualified clinicians.
30 Oct 2025 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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