Eudaemonius posted a photo:

This unique combination of oats, salty seaweed and lean tuna might prove to be an unexpected new favorite meal. The spinach and seaweed add a pop of color while the soy sauce and eggs perfectly bring the dish together for a savory breakfast — or quick meal for any time of the day.

Active time: 10 minutes | Total time: 15 minutes

Oats with Tuna & Seaweed

Ingredients

• 1 1/2 cups water
• 2/3 cup instant oats
• 2 cups loosely packed spinach
• 1 3.5-oz. can tuna (in water), drained and mashed
• 1 tsp avocado oil
• 1/4 tsp salt
• 1/2 tsp black pepper
• 2 soft boiled eggs, sliced in half
• 1/2 tsp light soy sauce
• 1/2 tsp sesame oil
• 1 sheet of seaweed (ready to eat), cut into smaller pieces

Directions

In a bowl, pour the hot water over the oats and stir until thickened and fully cooked. Set aside.

Heat the avocado oil in a nonstick pan over medium heat. Add the spinach and tuna and cook, stirring occasionally, until the spinach is wilted. Stir in the salt and black pepper and mix well. Add the mixture to the cooked oats and stir to combine.

Top the oats with a soft boiled egg, drizzle with the soy sauce, sesame oil and top with the seaweed.

Divide between two bowls and serve immediately.

Serves: 2 | Serving Size: 1 bowl

Nutrition (per serving): Calories: 263; Total Fat: 12g; Saturated Fat: 3g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 3g; Cholesterol: 222mg; Sodium: 719mg; Carbohydrate: 20g; Dietary Fiber: 2g; Sugar: 7g; Protein: 19g

Nutrition Bonus: Vitamin D: 18%; Calcium: 20%; Iron: 25%; Potassium: 417mg; Vitamin A: 194%; Vitamin C: 14%

Originally published: September 27, 2018; Updated June 2026

The post Oats with Tuna & Seaweed appeared first on MyFitnessPal Blog.

Arroz caldo is one of the most comforting dishes in Filipino cuisine — a rich, gingery chicken and rice porridge topped with crispy garlic and a soft-boiled egg that is eaten for breakfast, lunch, dinner, or any time you need something warm and restorative. This version swaps the traditional glutinous rice for quick-cook oats, adding a hearty dose of fiber and whole-grain goodness without sacrificing any of the dish’s signature warmth and depth of flavor. If you have never tried arroz caldo before, consider this your introduction — and if you already love it, consider this your new weeknight shortcut.

Active time: 15 minutes | Total time: 25 minutes

Oatmeal Chicken Caldo

Ingredients

• 4 tbsp (56g) coconut oil
• 2 cloves garlic, minced
• 1 tbsp (6g) minced ginger
• 1/2 yellow onion, diced
• 1/2 lb boneless, skinless chicken breast, cubed
• 3 cups water
• 1 cup (80g) Quick Cook Oats
• 1/2 tsp fish sauce
• 1/4 tsp black pepper
• 4 boiled eggs, halved
• 1 green onion, thinly sliced
• Juice of one lemon or calamansi

Directions

In a small skillet, heat 2 tbsp of the coconut oil over medium heat. Add 2 tbsp of the minced garlic and cook, stirring occasionally, until deep golden and fragrant, about 7 minutes — watch carefully as the garlic can turn from golden to burnt very quickly. Remove with a slotted spoon, drain on a paper towel-lined plate, and set aside.

In a medium pot, heat the remaining 2 tbsp coconut oil over medium heat. Add the ginger, onion, and remaining garlic and cook, stirring occasionally, until softened and fragrant, about 3 minutes. Add the chicken and cook, stirring occasionally, until no longer pink on the outside, about 3–4 minutes.

Pour in 3 cups of water and bring to a boil over high heat. Stir in the oats, reduce the heat to medium, and cook, stirring occasionally, until the porridge reaches your desired consistency — about 3 minutes for a looser texture or up to 5 minutes for a thicker, more porridge-like result. To confirm the chicken is fully cooked, insert an instant-read thermometer into a piece of chicken — it should register 165°F (74°C). Season with the fish sauce and black pepper, then taste and adjust seasoning as needed.

Ladle the caldo into four bowls and top each with the crispy toasted garlic and chopped green onion. Arrange two egg halves alongside each bowl and finish with a generous squeeze of fresh lemon or calamansi juice. Serve immediately.

Serves: 4 | Serving Size: 1/4 of recipe

Nutrition (per serving): Calories: 346; Total Fat: 22g; Saturated Fat: 14g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 2g; Cholesterol: 247mg; Sodium: 159mg; Carbohydrate: 17g; Dietary Fiber: 3g; Sugar: 1g; Protein: 22g

Nutrition Bonus: Vitamin D: 13%; Calcium: 5%; Iron: 12%; Potassium: 389mg; Vitamin A: 1%; Vitamin C: 12%

Originally published: November 7, 2018; Updated June 2026

The post Oatmeal Chicken Caldo appeared first on MyFitnessPal Blog.

Most people scrolling through Robert Redford’s filmography probably pause at Butch Cassidy and the Sundance Kid, nod respectfully at All the President's Men, maybe throw The Sting on during a lazy Sunday afternoon, then completely glide past The Great Waldo Pepper like it does not exist. Which is understandable, honestly. The title sounds less like an action movie and more like somebody’s uncle who owns a corner store and complains about parking meters. Nothing about it prepares you for Redford dangling thousands of feet in the air inside airplanes that look assembled from spare parts and blind optimism.

For a creative spin on pancakes, try this savory Indian-inspired version. Nutritious veggies like cabbage, peas and carrots help you increase your greens consumption, while gluten-free chickpea flour binds the pancakes together.

Active time: 10 minutes | Total time: 55 minutes

Oats Uttapam Pancakes

Ingredients

• 1 cup oat flour
• 1/2 cup (46g) chickpea (gram) flour
• 1/4 tsp asafoetida (hing) powder
• 1/2 tsp baking powder
• 1/2 tsp salt, divided
• 3/4 cup water
• 1/4 cup (28g) grated carrots
• 1 onion, chopped
• 1 medium tomato, chopped
• 1/4 cup (36g) green peas
• 1/4 cup (23g) chopped cabbage
• 1–2 green chilies, minced
• 1/4 tsp black pepper 
• 6 curry leaves, chopped

Directions

Combine the oats, garbanzo flour, asafoetida powder, baking powder, 1/4 tsp salt, and water in a bowl. Mix until a thick, pourable batter forms. Let the batter rest for 30 minutes.

In a separate bowl, combine the carrots, onion, tomato, peas, cabbage, green chilies, black pepper, curry leaves, and 1/4 tsp salt.

Heat a nonstick skillet over low heat. Pour a ladleful of batter into the pan and spread gently into a thick circle. Sprinkle the vegetable mixture evenly over the surface and lightly press the toppings into the batter with the back of a spoon.

Cook until the bottom is crisp and golden brown, about 4-5 minutes. Carefully flip and cook the other side until golden brown and cooked through.

Serve hot.

Serves: 4 | Serving Size: 1 pancake

Nutrition (per serving): Calories: 191; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 394mg; Carbohydrate: 31g; Dietary Fiber: 5g; Sugar: 5g; Protein: 8g

Nutrition Bonus: Calcium: 7%; Iron: 9%; Potassium: 390mg; Vitamin A: 26%; Vitamin C: 61%

Originally published October 24, 2018; Updated June 2026

The post Oats Uttapam Pancakes appeared first on MyFitnessPal Blog.