January 28, 2016

Today's recipe follows up on an earlier post by our fabulous boutique manager, Rachel Wilkins! Enjoy, yogis!

After posting my recipe for sweet, ooey gooey "pimped out oatmeal," one of my yoga students told me about her favorite way to make oatmeal: Savory Oats. (WHOA! Mind blown.) I'm all about mushy bowls filled with greens, grains, and little sides like kimchee and fresh herbs, but this creation is total next-level goodness. And maybe the best part -- you can make it all in one pot! Score.

all cooked

You'll need:


  • leeksClean leek magic. KABOOM!

    Oats! Might we suggest organic multigrain made with whole grain rye, barley & oats (available at Trader Joe's) or YOUR favorite grain.

  • Organic Greens. Dandelion greens chopped up are super yummy, but kale, spinach, chard, or whatever you have around would be perfect as well.
  • 1 Leek, rinsed and diced. Pro tip: slice the leek in half length-wise, then chop into little half-inch chunkies. Put the chopped leeks into a bowl of cold water and rinse. The dirt trapped between the layers will fall to the bottom, and your delicious clean leeks will float to the top!
  • Fresh, local eggs (1-2 per serving)
  • Coconut Oil
  • Salt, pepper & crushed red pepper flakes to taste
  • Crack sauce (optional) This is my go-to flavor-packed sauce / dressing that I add to almost anything savory that needs a little extra umph. It adds a nice savory, umami flavor that's usually missing in vegetarian dishes. It's a mixture of equal parts fresh lemon juice, Bragg's liquid aminos, and olive oil plus a couple tablespoons of nutritional yeast + 2 cloves crushed garlic. Mix it up and pour liberally over greens and stir-fries, massage into kale salad, or use on kitcharee, etc!


raweggsAlmost cooked!


In a large pot over medium heat, cook down rinsed leeks & spices in coconut oil til they start to get melty (about 5 minutes). Add oats and enough filtered water to cover everything, cook another five minutes and then add greens (you want them to be just cooked). Make sure there is still a little water left in the pot, adding more if necessary. Now, add the eggs on top. Cover and let steam until the whites are cooked but the yolks are still nice and runny (about 3-5 minutes. Watch this part to make sure they don't get overcooked!).


Serve in bowls with crack sauce drizzled liberally all over everything. If you're feeling fancy, add sliced avocado and fresh herbs on top.


Enjoy this perfect nourishing warrior breakfast / brunch, yogis!

xoxo, Drishti

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