savory oats

Savory oats are a great clean-out-the-produce-drawer weeknight dinner recipe. You can make them for breakfast and brunch, too, of course. Recipe yields 4 modest servings (about 3/4 cup each), so I'd double it if you're feeding 3 or more people, or want leftover oats for later.

Savory Steel Cut Oatmeal

water

neutral-flavored milk

unsalted butter

steel-cut oats (choose certified gluten-free oats if necessary)

¼ teaspoon salt, more to taste

black pepper,

Mix-in ideas: grated cheese

Topping ideas: toasted chopped nuts greens

In a large saucepan, combine the water and milk. Bring the mixture to a simmer over medium heat. In the meantime, melt the butter or warm the olive oil in a 12-inch skillet over medium heat. Once the butter is sizzling or the oil is shimmering, add the oats and cook, stirring occasionally, until golden and fragrant, around 2 minutes. This toasting step greatly enhances the flavor of the oats.

Stir the oats into the simmering water/milk mixture. Reduce the heat to medium low and simmer gently for about 20 to 25 minutes, stirring occasionally, until the mixture is very thick.

Stir in the salt. Continue to simmer the mixture, stirring occasionally and reducing heat as necessary to prevent scorching on the bottom, until almost all of the liquid is absorbed, about 10 minutes. (If you have doubled the recipe, your oatmeal might need an extra 5 minutes cooking time here.) The oatmeal will be very creamy when it&#8217;s done.

Remove from heat and let the oatmeal rest for 5 minutes before serving so it has more time to thicken up and cool down a palatable temperature. Season to taste with additional salt (I added another 1/4 teaspoon), pepper and optional spices. Stir in any mix-ins that you&#8217;d like now.

Portion oatmeal into bowls and add any toppings you&#8217;d like. Let any extra oatmeal cool completely before covering and refrigerating.

Porridge with salt is the only way we are used to eating it in Scotland although now the sweet influence is permeating our traditional dish but as long as we can get our kids to eat this wonderful grain it doesn't make a whole lot of difference. The Highlander armies here (like Braveheart) carried a bag of oatmeal and a bowl with them everywhere they went and that was their staple food.

Made this today for lunch - added sauteed mushrooms, stirred in a large tablespoon of homemade hummus, topped with some greens and a little olive oil.  Very filling and hubby says we'll make it again.  I couldn't believe how creamy the oats turned out - just like risotto but healthier.

Thank you for posting, this has completely changed my oats game!! I just warmed up some leftover roasted veggies we had for dinner last night (yams, green beans, peppers, onions, and mushrooms) and tossed it in the cooked oats and much to my surprise, it was delicious!! It's a great way to use up those leftover veggies. And thanks to all the previous comments, I have no shortage of ideas!!!

Can I use this recipe as make ahead breakfast or meal ? Like your apple steel cut oat meal recipe.

Just curious...has anyone else tried using broth instead of water/milk?

I really like this recipe! I eat oatmeal usually strictly for the nutritional content, but I really have never enjoyed the sweet flavors the are usually served with it. I shove it in my mouth as fast as possible to get it over with while getting the fiber before work. I woke up early to make this recipe today and it was great!! I'm excited to try more veggies and add an egg (I was out today) to switch it up a bit! Thank you for opening my eyes to the world of savory oatmeal :)

Just tried this with sun dried tomatoes and a fried egg. Really delicious. It's a great idea for when you're craving oats but don't want a sweet breakfast. Thanks for putting this out there!

Very easy to make! And very tasty! I was surprised that it turned out so well even though I’ve never made savory oatmeal before.

I made this with some of the liquid replaced by bone broth. I added andouille sausage, summer squash, spinach, green onions and lemon to mine. It was PERFECT. Honestly the best food for cold rainy days.

These Mediterranean-style savory oatmeal gives you nutritious, flavor-packed breakfast bowls in about 20 minutes! Change up the toppings with different vegetables and protein, and use your favorite seasoning to finish the bowls. I love za&#39;atar here, but baharat, one of my new favorite blends is also worth a try!

Easy Savory Oatmeal Bowls Recipe

yellow onion, (chopped)

sweet potato, (about 1 pound, peeled and chopped into ½-inch cubes)

Kosher salt and black pepper

quick-cooking steel-cut oats

eggs

optional,

cherry tomatoes, (halved)

parsley

Feta cheese, (crumbled)

Za’atar

extra virgin olive oil

In a large non-stick skillet, heat about 2 tablespoons extra virgin olive oil. Add the sweet potatoes and onions. Season with kosher salt and black pepper. Cook over medium-high heat for 5 minutes, tossing occasionally. Cover and allow the potatoes to cook another 5 to 7 minutes or until tender.

While the potatoes are cooking, prepare your quick-cooking steel cut oatmeal according to the package (mine took 2 cups of boiling water and about 5 minutes to cook), stirring occasionally. Season with kosher salt.

Cook the eggs to your liking. I like frying my eggs sunny side up in a bit of extra virgin olive oil.

Assemble the savory oats bowls. Spoon some cooked oats in the bowl. Add in the sweet potatoes, cubed avocado, and cooked egg. Finish with a handful of tomatoes, parsley, feta, and a sprinkle of za’atar or seasoning of your choice. Serve immediately.

https://content.jwplatform.com/videos/kUfzg4tR.mp4

Mediterranean-style savory oatmeal gives you nutritious, flavor-packed breakfast bowls in about 20 minutes!

Savory Oatmeal Bowls Recipe

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.

Savory Steel Cut Oats

quick cooking steel cut oats (such

Olive oil spray

chicken

baby bella mushrooms (chopped)

Kosher salt

black pepper

Parmesan cheese (divided)

chives (for garnish (optional))

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

In a medium sized, deep microwave-safe bowl, add oats and water and cook according to package directions, about 7 to 10 minutes. You may need to adjust cook time and/or add extra water to reach your desired consistency. (I used about 2/3 cup water for creamy oats).

Meanwhile, spray a medium skillet with oil.

Remove the sausage from the casing, add to the skillet and cook over medium heat, breaking up with a wooden spoon, until just cooked through (don’t overcook or it will become rubbery).

Remove sausage from skillet and place in a serving bowl, cover and set aside while you cook the mushrooms.

Add 1 teaspoon butter to the skillet.  When melted, add the mushrooms, a pinch of salt and pepper, to taste. Sauté mushrooms for 4 minutes.

Add the sausage back to the skillet, stir to combine and cook 30 seconds.

Transfer cooked oats to a bowl, add remaining half teaspoon butter, a pinch of salt and 1 tablespoon Parmesan and stir.

Top with mushroom and sausage mixture. Cook the egg runny, or to your likie and top the bowl.

Add the remaining tablespoon Parmesan cheese and chives, if using.

Oats upma is an easy and delicious breakfast recipe perfect for quick mornings. Made with quick-cooking oats and mixed veggies, this healthy vegetable oats upma recipe is ready in just 30 minutes, start to finish.

Oats Upma (Savory Oats)

quick cooking oats (- 100 grams)

oil oil

onions

carrots

french beans

green peas (- fresh or frozen)

curry leaves

mustard seeds

cumin seeds

chana dal ((split and husked bengal gram))

urad dal ((optional))

ginger (- finely chopped)

green chilies (- chopped)

coriander leaves ((cilantro))

salt

Heat oil in a pan. Add 1 cup quick cooking oats.

Stir and roast on a low heat until the oats become crisp. 

Keep stirring continuously so that the oats do not get browned from the bottom. No need to brown the oats. You really just want a bit of crispness.

Remove oats in a plate or tray and set aside.

Roasting oats

In the same pan, heat the oil. Add mustard seeds. Stir and fry until the mustard seeds crackle.

Then add cumin seeds, chana dal, urad dal (optional) and cashews.

Stir and fry until the chana dal gets browned.

Add tightly packed finely chopped onions. Stir and sauté until the onions turn translucent.

Next add finely chopped ginger, chopped green chillies and curry leaves. Stir and sauté for half a minute.

Sautéing onions and veggies

Then add finely chopped carrots, finely chopped french beans and green peas, fresh or frozen. Stir and sauté for 2 minutes.

Add water. Cover the pan with its lid.

On a medium heat simmer and cook this mixture until the veggies are almost done. About 8 to 9 minutes.

Then add the roasted oats. Stir lightly. Add salt as required. Stir very well.

Then cover the pan again with its lid and on a low heat, steam for 7 to 8 minutes.

Once done, then add chopped coriander leaves.

Stir and serve oats upma drizzled with some lemon or lime juice.

Making oats upma

Oats upma is best served hot or warm. Drizzle it with a bit of lemon juice and enjoy with your morning cup of tea. You can also serve it with a side of coconut chutney.

You can also have oats upma as a brunch or an evening snack.

Serving suggestions

Oats upma is best had hot or warm. If you have any leftovers, store in an airtight container or jar, in the refrigerator for a day only. Reheat in a microwave oven or steam in a pan or in the Instant pot for a few minutes.

Storage

Fast, easy, vegetable-packed stir-fry made with steel cut oats! Soak the oats ahead of time, and this vegan, gluten-free stir-fry comes together in minutes. 

Stir-Fried Steel Cut Oats {vegan, gluten-free}

(176 g) dry steel cut oats

(15 mL) toasted sesame oil, divided OR water

(15 mL) minced fresh ginger root

garlic,

green onions, thinly sliced (whites and greens separated)

(150 mL) water

(30 mL) soy sauce

sriracha sauce

Place the oats in a medium bowl. Fill...

Place the oats in a medium bowl. Fill bowl with water, enough to cover oats by 1 inch (2.5 cm). Soak for at least 4 hours or overnight. Drain the oats through a mesh sieve.

Heat 2 teaspoons (10 mL) of the sesame...

Heat 2 teaspoons (10 mL) of the sesame oil (OR water) in a large skillet set over medium-high heat. Add any of the vegetables that are very hard ( I added the carrots); cook and stir for 3 minutes. Add the ginger, garlic, and the white parts of the green onions; cook and stir 1 minute longer.

Add the remaining teaspoon (5 mL) oil (OR...

Add the remaining teaspoon (5 mL) oil (OR water) to pan along with the remaining vegetables; cook and stir for 1 minute to coat.

Add the drained oats, 2/3 cup water, and...

Add the drained oats, 2/3 cup water, and soy sauce to the skillet. Cook and stir, scraping up bits from the bottom of the pan, for 5 to 7 minutes until the water is absorbed, the vegetables are crisp-tender, and the oats are plump. (The oats should have a consistency similar to cooked brown rice.)

Stir in the green parts of the green...

Stir in the green parts of the green onions and serve (with optional hot sauce).

Switch up your usual breakfast routine with a savory oatmeal recipe! Fiber-rich rolled oats are paired with protein-packed lentils, resulting in a creamy, hearty, and satisfying meal.

Best Savory Oatmeal (High in Protein)

olive oil

⅓ medium red onion

garlic

oats

lentils

½ cups water or vegetable broth

Salt & pepper

Hummus

Cherry tomatoes

Salsa

Sliced green onion

Crackers

Hot sauce of choice

Avocado slices

Heat the olive oil in a medium pot over low-medium. Then, add in the diced red onion and minced garlic, saut&eacute;ing both for 3-4 minutes.

Next, add in the rolled oats, rinsed red lentils, veggie broth or water, and stir. Bring everything to a low boil, then turn the heat down, cover, and simmer for about 10-12 minutes, stirring occasionally. You&#39;ll know it&#39;s ready when the lentils are soft, but not too mushy.

Season everything with salt and pepper to taste, stir, and remove your pot from the heat.

Divide the oatmeal between bowls, and top it with your choice of garnishes. If you are prepping this ahead of time, let the oat mixture cool completely before transferring it to the fridge in an airtight container. Happy eating!

I came across this recipe while searching for savory oatmeal ideas. This was great--thank you!

Excellent savory breakfast recipe. I followed the recipe and added 1 cup chopped carrots, 4 Tablespoons of ground dried shitake mushrooms. Saut&eacute;ed the veggies in the pressure cooker and then added the broth, oats and lentils. Cooked for 25 minutes with natural pressure release. So creamy and delicious!Topped my bowl with hot sauce.

Top 6 savory oats recipes from across the web

The most viewed savory oats recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Savory Steel Cut Oatmeal

Easy Savory Oatmeal Bowls Recipe

Savory Steel Cut Oats

Oats Upma (Savory Oats)

Stir-Fried Steel Cut Oats {vegan, g...

Best Savory Oatmeal (High in Protei...

Top 6 savory oats recipes from across the web

The most viewed savory oats recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Savory Steel Cut Oatmeal

Easy Savory Oatmeal Bowls Recipe

Savory Steel Cut Oats

Oats Upma (Savory Oats)

Stir-Fried Steel Cut Oats {vegan, g...

Best Savory Oatmeal (High in Protei...

The most viewed savory oats recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine