Savory Oat and Egg Breakfast Skillet with Spinach and Smoked Paprika

Forget sugary oatmeal — this savory skillet turns humble rolled oats into a hearty, gut-friendly breakfast. Gluten-free rolled oats are simmered low and slow in a low-FODMAP chicken broth until creamy and risotto-like, then finished with a pat of garlic-infused olive oil for depth without the digestive trouble of real garlic. A handful of fresh spinach wilts right into the pot for a boost of greens, while a perfectly fried egg on top adds richness and protein to keep you full until lunch. The finishing touch is a quick smoked paprika-chili oil, warmed just long enough to bloom the spices and drizzled generously over the top. It's a small step that transforms simple savory oats into something that tastes like a restaurant brunch dish. This recipe is entirely dairy-free and low-FODMAP certified friendly, using only gluten-free oats, lactose-free ingredients, and onion/garlic-free aromatics (garlic-infused oil provides flavor without the fermentable fructans found in whole garlic). This skillet comes together in about 20 minutes, making it perfect for a comforting weekend breakfast or a make-ahead lunch. Feel free to customize with other low-FODMAP vegetables like diced bell pepper or shredded carrot if you want to bulk it up further.</long_description> <parameter name="meta_description">Savory low-FODMAP oat skillet with wilted spinach, a fried egg, and smoky paprika-chili oil. A hearty, gut-friendly, gluten-free breakfast.

Ingredients

• 1 cupgluten-free rolled oats, low-FODMAP certified
• 2 cupsLow-FODMAP chicken broth, onion/garlic-free
• 2 tbspGarlic-infused olive oil, divided
• 2 cupsfresh baby spinach, roughly chopped
• 2 largeeggs
• 1 tspsmoked paprika
• 0.25 tspred chili flakes, adjust to taste
• to tastesalt
• to tasteblack pepper
• 1 tbspfresh chives, chopped, for garnish, optional

Method

1. In the large skillet, bring the low-FODMAP chicken broth to a gentle boil over medium-high heat.
2. Stir in the rolled oats, reduce heat to medium-low, and simmer, stirring occasionally, until the oats are creamy and most of the broth is absorbed. 8:00
3. Stir in half of the garlic-infused olive oil and the chopped spinach, cooking just until the spinach wilts. Season with salt and pepper, then divide the oats between two bowls. 1:30
4. Wipe out the skillet and heat a drizzle of garlic-infused olive oil over medium heat. Crack in the eggs and fry until the whites are set but the yolks remain runny, about 3 minutes. 3:00
5. While the eggs cook, warm the remaining garlic-infused olive oil in the small saucepan over low heat. Stir in the smoked paprika and chili flakes and cook just until fragrant, taking care not to burn the spices. 0:45
6. Top each bowl of savory oats with a fried egg, drizzle generously with the smoked paprika-chili oil, and garnish with fresh chives if using. Serve immediately.