New ways with oats Recipe for golden turmeric oats with poached egg and wilted greens. A healthy savoury breakfast, on-trend for Australian cafes.

Savoury oats are one of the most exciting emerging trends in Australian breakfast service, moving far beyond sweet porridge into legitimate grain bowl territory. This golden turmeric oat bowl combines anti-inflammatory spices with protein-rich eggs and nutrient-dense greens, creating a health-focused dish that appeals to wellness-conscious customers. Perfect for positioning alongside smoothie bowls in your cafe menu.

Why Jumbo Oats for Savoury Dishes?

Jumbo oats deliver the hearty, substantial texture essential for savoury applications. Their firm bite prevents the dish from reading as "sweet porridge gone wrong," instead creating a satisfying grain bowl experience that stands on its own merit. The larger oat pieces maintain their integrity throughout cooking and under toppings, preventing the mushiness that quick-cook oats would produce.

Recipe for Golden Turmeric Oats with Poached Egg

Serves 2 | Prep time: 5 minutes | Cook time: 15 minutes

Ingredients

For the oats:

• 150g jumbo oats
• 400ml vegetable or chicken stock
• 1 teaspoon ground turmeric
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper (optional)
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 100g fresh spinach or kale

For serving:

• 2 poached eggs
• 1 avocado, sliced
• 2 tablespoons dukkah (or mixed seeds: pumpkin, sunflower, sesame)
• Red chili flakes
• Black sesame seeds
• Extra virgin olive oil
• Lemon wedge

Method

Begin by heating olive oil in a heavy-bottomed pan over medium heat. Add the turmeric, cumin, and cayenne, stirring for about 30 seconds until fragrant—this blooms the spices and deepens their flavour. Add the jumbo oats and stir for 1-2 minutes, coating them in the spiced oil.

Pour in your stock gradually, stirring occasionally. Unlike quick cook oats, jumbo oats absorb liquid slowly, requiring about 10-12 minutes of gentle simmering. Stir periodically to prevent sticking and ensure even cooking. The oats should remain slightly firm, not mushy—you're aiming for that satisfying, toothsome texture.

About 2 minutes before the oats finish cooking, add your washed spinach or kale directly to the pan. The residual heat will wilt the greens into the warm oat base. Season generously with salt and black pepper. The turmeric base should be warming and slightly peppery, not bland.

While the oats cook, poach your eggs in simmering water with a splash of vinegar. The runny yolk will cascade across the warm oats, creating a luxurious sauce that ties the dish together.

Assembly

Divide the turmeric oats between two bowls, creating a slight well in the centre. Carefully place a poached egg in each bowl. Arrange avocado slices around the egg, then scatter dukkah or mixed seeds for crunch and nutty flavour. Finish with a generous pinch of red chili flakes for heat and visual pop, followed by black sesame seeds for sophistication.

Drizzle with extra virgin olive oil and serve at once with a lemon wedge for brightness. The acidity cuts through the rich yolk and turmeric warmth beautifully.

Menu Positioning Tips

This dish positions exceptionally well in a "Wellness Bowls" or "Nourish & Sustain" section of your cafe menu. Highlight the anti-inflammatory turmeric, protein from the egg, and the nutrient density of the greens. Price to reflect the premium positioning and jumbo oat base.

For cafes wanting to extend into lunch service, this same oat base works beautifully as a risotto preparation: add stock more gradually and stir constantly, building a creamy texture similar to traditional risotto. Top with roasted mushrooms, crispy sage, and parmesan for a savoury lunch option that capitalises on existing breakfast infrastructure.

Consider offering variations: mushroom and spinach (as described above), roasted pumpkin and sage for autumn positioning, or a seafood version with prawns and chili for coastal cafes. Each variation opens new customer appeal while using the same fundamental turmeric oat base.

Storage and Batch Preparation

For commercial cafe use, prepare the turmeric oat base to 80% doneness during morning prep, storing in a warm bain-marie or slow cooker on low heat. Individual portions finish to order by adding reserved hot stock, then topping with fresh components. This approach maintains quality while managing morning rush demands.

Leftover turmeric oat base keeps refrigerated for 2-3 days and reheats beautifully with added stock—perfect for prep-ahead meal options or staff meals.

Interested in maximising your menus with oats? Read our extensive guide to making the most of both quick cook and jumbo oats.