savory oatmeal

<em>A savory oatmeal bowl that has the perfect combination of healthy fats, protein and carbohydrates. </em>

Savory Oatmeal 

old fashioned oatmeal

water

sea salt

Tablespoons grated parmesan cheese

grape tomatoes

avocado

Everything But The Bagel (EBTB) seasoning

sea salt and pepper

herbs,

hot sauce (optional)

Heat water and oats in a medium saucepan over medium heat. Add a little sea salt to the oats. Cook the oats, stirring occasionally, for 5-7 minutes or until the oats are creamy and the consistency you like. Remove from heat.

Meanwhile cook your egg however you like, poached or fried is my favorite.

Once both the egg and oats are finished cooking grab a bowl (I like using a shallow, wide bowl) add oats and top with cooked egg, parmesan cheese, avocado, EBTB seasoning, fresh herbs and hot sauce, if using. Enjoy warm.

This is such an amazing breakfast bowl! I used a hard boiled egg because I was short on time, but a fried egg with a runny yolk would be even better. This oatmeal is just such an awesome idea!

To say this recipe is delicious is an understatement. This recipe is out of this world, it is sooooooo yummy! The creamy oatmeal with the splash of Parmesan cheese makes the dish for sure! You almost feel like you’re eating cheesy grits! Omg so so good! This is a new staple for sure! Thank you for this recipe!

Savory oatmeal sounds odd at first, but this is SO good!  Thank you for sharing your gift of recipe creation with us!

I was very intrigued when I saw this recipe yesterday and realized I had all the ingredients to make it... and let me say, I was NOT disappointed! This is SO delicious, and a nice change from the everyday oatmeal!

So dang good! I added some mushrooms and chives on top. I definitely lean towards sweet oatmeal so I was hesitant but it was awesome!

Loved it!! Oatmeal is my "go to" daily breakfast.  Saw this and thought great change up!!   I was right! 
Thank you!

This Savory Oatmeal transforms your usual, sweet oatmeal routine into something umami-packed, new, and delicious!

Savory Oatmeal With Avocado And Poached Egg

water (236 mL)

oats (60 g)

salt

egg (more if you're hungrier!)

½ avocado (pitted, peeled, and sliced)

Tbsp parmesan cheese (15 g)

Tbsp chopped parsley (5 g)

ground pepper

Savory Oatmeal with Avocado and Poached Egg

Oats: Bring water to a boil in a medium saucepan. Add oats and a pinch of salt, cover, reduce to a simmer, and let cook for 5 minutes. After cooking, remove from heat and let sit for 3 minutes. Cover to keep warm and set aside.

Eggs: To poach egg, bring another pot of water to a simmer, then reduce heat so there are no bubbles but water is still hot. Crack your egg into a small bowl, then gently transfer the egg into the hot water. Poach for about 3 minutes, then remove with a slotted spoon*. (Not a fan of poached eggs? Flat fried and soft boiled also work!)

Serve: Spoon oatmeal into a serving bowl. Top with poached egg, sliced avocado, parmesan, parsley, and pepper. Serve warm.

<em>Tired of sweet? This Savory Oatmeal is packed with flavor and is a perfect way to start your day.  Easily customizable, it's perfect for a quick breakfast or Meal-Prep! </em>

Savory Golden Oatmeal

Garlic,

Carrot, grated

tbsp Roasted Red Peppers, diced

tsp Turmeric

tbsp Fresh Herbs

tbsp Vegan Cream Cheese (I use Kite Hill)

Low-Sodium Vegetable Broth

Salt and Blak Pepper,

First, add a small splash of Vegetable Broth to a medium sized pot; add the minced Garlic and sauté over Medium, until translucent.

Add in another splash of Vegetable Broth,  and then add the Carrot, Roasted Red Pepper, Fresh Herbs and Turmeric. Let cook for another 2-3 minutes. Stir in the Cream Cheese into the mixture until it is evenly incorporated.

Next, add the Oats and Remaining Vegetable Stock to the pot. Increase the heat to high until the mixture starts to boil, then bring it back to medium heat and cook until your desired consistency is reached, stirring frequently.

Transfer the mixture to a bowl and top with additional Herbs, Vegetables, and/or a drizzle of Nut Butter. Enjoy warm.

Fantastic. I can’t choke down the sweet oatmeal’s but I coukd eat this everyday. Think I’ll add mushrooms next time. The vegan cream cheese was perfect. So tasty and filling. Thank you!

So good! I subbed the cream cheese for the tahini mixture and the outcome was magical :) My brother (who’s not vegan) tried it and was amazed. He said, “I’ve never tasted food like this before”! So addicted to your recipes and vlogs, Caitlin :)

This recipe was so delicious! Never thought of making savoury oatmeal before, it is so yummy. Thank you for sharing :)

This is so delicious! Never thought of making savoury oatmeal before, it is so yummy. Thank you for sharing :)

I made this for dinner tonight. I also topped it with some diced avocado. Sooo good! Thank you for the recipe!

I had serious reservations but want to try to include more whole foods in our diet and WOW! This was epic! The kids loved it and even had seconds...thanks so much for the inspiration

My best savory oatmeal experience thus far! Had fun improvising with what I had on hand—used dried rosemary instead of fresh herbs, omitted roasted red pepper, and water instead of broth but added a tbsp of soy free soy sauce to keep umami/depth and I used the tahini/acv substitution. Outcome was great and I think it would pair really well with some fried oyster mushrooms on top. Thanks, Caitlin!

A delicious and hearty and Seoulful take on oatmeal that will leave you feeling satisfied and fueled for the rest of the day!

Korean Style Savory Dolsot Oatmeal

GF rolled oats

scallion (chopped)

tbsp potato starch

oz soft tofu (mashed up)

tsp turmeric

yeast

black pepper

plant milk

tbsp extra virgin olive oil

vegan sausage (sliced)

seaweed

vegan kimchi

Add rolled oats to dolsot (you can use a small pot if you don&#39;t have a dolsot), together with 1 cup of water.  Place on the stove, covered, over medium heat and cook for 15 minutes.

While the oatmeal is cooking, mix together (or blend) scallion, potato starch, tofu, sea salt, turmeric, nutritional yeast, black pepper, and plant milk.

Add olive oil to a non-stick pan over medium high heat.  Pour the tofu mixture into the pan and cook for about 2 minutes, until it starts to turn dark yellow around the edges.

Using a spatula, gently start rolling the tofu &quot;crepe&quot; from one side to the other until it is completely rolled.  Push the roll back to the other side of the pan.

Pour 1/4 of the remaining mixture into the pan and repeat (continue rolling).  Repeat until the entire tofu mixture is used up.

Cook up the vegan sausage slices.

When the oatmeal is done, add slices of the tofu &quot;omelet,&quot; sliced vegan sausage, torn pieces of the seaweed, and a healthy helping of kimchi.

I love this savory departure from my typical oatmeal bowls. Toasting the oats and cooking them in chicken broth—along with sautéed onion, mushrooms, and garlic, and thyme— makes for a wickedly flavorful bowl of oatmeal with creamy, risotto-like texture.

Savory Oatmeal with Mushrooms, Spinach, and Thyme

olive oil

½ small yellow onion (finely chopped (about ½ cup))

baby portobello mushrooms (sliced)

garlic

Quaker Old Fashioned Oats

chicken broth

thyme leaves

spinach leaves

Parmesan cheese

eggs (optional)

In a large Dutch oven or a deep sauté pan, heat the olive oil over medium-high heat. Add the onions and cook, stirring frequently, until just beginning to soften, about 2 minutes. Add the mushrooms and cook, stirring frequently, until softened, about 8 minutes. Add the salt and pepper; stir. Add the garlic and cook, stirring constantly, for 30 seconds. Add the oats and stir until toasted and fragrant, about 2 minutes.

Add the chicken broth along with 2 cups water and the thyme, and bring the pan to a simmer. Let the oats cook, stirring often, until they have absorbed almost all of the liquid, about 12 minutes. Stir in the spinach, 1 cup at a time, and allow it to wilt into the thickened oatmeal. Season to taste with salt and pepper. Serve each portion topped with 1 tablespoon grated Parmesan cheese and additional fresh thyme, if desired.

Optional, for a heartier meal: Spray a large nonstick skillet with cooking oil and set it over medium-high heat. Once hot, add the eggs and cook until the whites are opaque and the yolk is set but still runny (or to your desired doneness), 6 to 8 minutes. Serve 1 fried egg on top of each oatmeal portion.

Savory oatmeal is an ideal savory breakfast idea! It's wholesome, delicious and easy to make, topped with a fried egg and veggies. See vegan savory oatmeal ideas in the section above (scroll up).

Easy Savory Oatmeal

salted butter, divided

Old Fashioned rolled oats (do not use instant oats

Kosher salt and fresh ground black pepper

Tuscan kale (or 8 cups chopped spinach or chard, or baby greens)*

cherry tomatoes

balsamic vinegar

avocado. chopped (optional)

eggs**

For the garnish: Thinly sliced green onion, Parmesan cheese (optional)

Make the oatmeal

Melt 1 tablespoon butter in a saucepan over medium heat. Add the oats and toast for about 2 to 3 minutes, stirring often, until fragrant. Add 1/4 teaspoon kosher salt. Remove the pan from the heat and carefully pour in the water, adding the lid immediately since the water will spit. Give the pan a swirl. Allow to sit for 7 minutes.

Saute the kale

Meanwhile, wash and dry the kale leaves, then destem and roughly chop the kale. Smash and peel the garlic clove. Add the olive oil to a large nonstick or cast iron skillet and heat over medium-high heat. Add the smashed garlic and kale and cook for 3 minutes, stirring frequently until wilted and bright green. Remove from the heat and add 2 pinches kosher salt and several grinds of fresh ground pepper. Discard the garlic cloves and set aside.

Prep the veggies

Slice the cherry tomatoes. Add 1 tablespoon balsamic vinegar and 1 pinch kosher salt. If using, chop the avocado and slice the green onions. 

Cook the eggs

In a large cast iron or non-stick skillet, melt the remaining 1/2 tablespoon butter over medium low heat until starting to foam. Add the eggs and sprinkle with 1 pinch of kosher salt and a few grinds black pepper. Cook for 2 to 3 minutes, until the whites are firm (do not flip). If you prefer over easy, medium, or hard, flip the egg and cook an additional 20 seconds, 1 minute, or 2 minutes, respectively. 

Serve

Place the oatmeal in bowls. Top with the sautéed kale, eggs, tomatoes, eggs, and avocado (if using). Garnish with thinly sliced green onions and a sprinkle of Parmesan cheese (optional).

Rosemary Swiss Oatmeal with Mushrooms is a delicious and budget-friendly twist on your typical breakfast food.

Rosemary Swiss Oatmeal with Mushrooms

butter

mushrooms (chopped)

rosemary

milk

eggs

oats

tsp salt

paprika

garlic powder

tsp black pepper

cayenne pepper

green onions (chopped)

Swiss cheese (shredded)

bacon (cooked & crumbled (optional))

Heat the butter in a medium saucepan over medium-high heat. Once it's melted, add the mushrooms and cook for 10 minutes, stirring occasionally.

Stir in rosemary and milk. Bring the mixture to a simmer, and reduce heat to medium-low.

In a small bowl, whisk eggs together. Carefully transfer a little of the warm milk to the eggs and whisk together until the eggs are warmed.

Add the oats, salt, paprika, garlic powder, black pepper, and cayenne pepper to the milk/mushroom mixture. Stir well.

Pour the warmed egg mixture into the oat mixture, stirring constantly.

Cook for about 10 minutes, stirring constantly until almost all of the liquid has evaporated and the oats are cooked.

Remove from heat and stir in shredded Swiss cheese and green onions.

Serve in bowls and sprinkle with bacon if desired. Enjoy!

A savory oatmeal that is filling and hearty. My favorite is to make this savory oatmeal with homemade bone broth or chicken broth, but it also works with vegetable broth. Try to use the best broth that you can find.

Savory Oatmeal with Bone Broth (GF)

bone broth

old fashioned rolled oats

spinach (- washed)

mushrooms

scallions (- thinly sliced)

Japanese mixed chili pepper powder ((Shichimi Togarashi) (for topping))

In a small saucepan on high heat, bring the broth to a boil. Add in the oats and turn down the heat. Simmer for 5 minutes, stirring occasionally.

In the meantime, add a teaspoon of oil in a small fry pan and cook the shiitake mushrooms until softened. Set aside.

Add the spinach in the oatmeal and stir until wilted. Make a slight well in the middle of the oatmeal with a wooden spoon, and crack an egg (or two) in the well. Cover the saucepan and simmer for another 5-7 minutes, depending on how cooked like your egg.

Serve the oatmeal into a bowl and top with the shiitake mushrooms, scallions and a dash of Japanese mixed chili pepper powder.

scallions

This savory oats recipe is going to become your new favorite way to start the day. Only seven ingredients and five minutes to a healthy amazing breakfast!

Savory Oats Recipe

cashew milk (, can sub another milk of choice)

lemon juice

spinach (, measure packed)

veggie broth

Grateable Vegan Parmesan (, optional for topping)

Mix the lemon juice and milk and set aside.

Saute

Sauté the spinach with the garlic powder and salt using oil, or broth if you don’t use oil, until slightly wilted. About 2 minutes

Stir

Add in the milk mixture and the oats and stir until thick and you’ve reached desired consistency. About 2-3 minutes.

Who says oatmeal has to be sweet? This savory version with sautéed mushrooms, kale and avocado is equally delicious and makes for a delicious, hearty breakfast!

Savory Vegan Oatmeal with Mushrooms, Kale and Avocado

tbsp hemp seeds

shallots,

tbsp tamari (or regular soy sauce)

tsp fine sea salt

lacinato kale

Pepper

Pickled Onion

Avocado

Pepitas

Microgreens

Red Pepper Flakes

Cook oats according to package direction. Add salt to cooking water.

When oats are finished cooking, stir in hemp seeds and nutritional yeast, taste and adjust salt as needed.

Heat oil in pan over medium heat. Add mushrooms and shallots and sauté 5-6 minutes until softened.

Add tamari, salt, garlic powder and pepper. Cook until mushrooms are softened.

Heat oil in pan over medium heat. Add, kale, lemon juice, salt, and pepper. Sauté until kale is wilted.

Oatmeal

Spoon oatmeal into bowl and top as desired. Enjoy! 

Assembly

Hi - this is brilliant.  Thanks.  The ideas are endless for using oats as a savory dish.  
I made this with oats and amaranth because I  had just put them up to cook at 1:00 PM and thought -" It's past breakfast.  I don't feel like eating something ,sweet.  Could one make savory oats?" - and voilà, I found your recipe!  The amaranth also adds protein, but it takes longer to cook. 
You definitely think out of the box.  Thanks for opening up a whole new way of preparing oats and a quick meal. &lt;3

Excellent recipe. It was quick and easy to prepare, filling, and tasted great.

If you love breakfast for dinner, then this Turkey Bacon &amp; Cheddar Savory Oatmeal is just what you need for a quick, hearty weeknight dinner.

Savory Oatmeal with Turkey Bacon and Eggs

turkey bacon

old fashioned oats

Cheddar cheese

chives

In a large pot over medium low heat, brown the bacon for 7 minutes or until crispy. Remove from the pot and set aside onto a paper towel lined plate.

To the bacon drippings, add oats and cook for 30 seconds to toast. Add the water and bring to a simmer. Turn the heat to low and allow to simmer for 8 to 10 minutes until the oats reach a thick consistency, adding more water in necessary. Season with salt and pepper.

Add half the cheese and stir to combine. Keep warm.

While the oatmeal cooks, in a large greased non-stick pan cook eggs sunny-side up or over easy.

Once the oatmeal is cooked, serve it in a bowl, top with remaining shredded cheese, an egg, bacon bits, and chopped chives, if using.

I just added this recipe to my weekly plan! I first tried your other savory oatmeal recipe -the one with roasted veggies- and my family is a huge fan of cheesy oats! Thanks for another great addition to our meal rotation

I made this savory oatmeal with bacon and it was AWESOME. I was skeptical about putting cheese on my oats but in the end I trusted the process and OMG I won't be going back to risotto or grits!! The texture is thicker, creamier, and so so good. Thank you for a terrific recipe!

The calorie count for this recipe is wayyy off. The recipe as is, for one serving is roughly 1000 calories. Please be cautious if you're using their estimate of 301 calories. You're consuming almost triple in one serving.

This Savory Steel Cut Oatmeal Bowl for breakfast is loaded with protein and provides a good dose of fiber, both of which will keep you feeling satisfied longer.

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