savory oats recipe

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

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).

Learn how to make flourless, super-nutritious mini breads made with oats, nuts and seeds! This delicious seeded oat protein bread is vegan, gluten-free, oil-free, portable, and perfect for snacking, or accompanying soups, salads and so much more.

Seeded Oat Protein Bread (Flourless, No Powders)

sunflower seed kernels ((preferably roasted or toasted))

rolled oats ((certified gluten-free, as needed))

almonds

flaxseed meal

whole psyllium husks ((see notes

chia seeds

salt ((adjustable,

water

maple syrup ((see notes for options))

Combine

In a medium mixing bowl, stir together the sunflower seeds, oats, almonds, flaxseed meal, psyllium husk, chia seeds and salt. Stir in the warm water, and syrup until blended. Let mixture stand, at room temperature, for 10 to 15 minutes (the mixture should be very thick and stiff).

Preheat oven

Preheat the oven to 350F (180C). Line 8 cups of a standard size muffin tin with silicone liners (or use a nonstick muffin tin).

Portion

Evenly divide the seeds mixture between the 8 prepared cups, flattening and smoothing tops the tops with your fingers or the back of a spoon so that they are level.

First bake

Bake in the preheated oven for 20 minutes. Remove the muffin tin from the oven and use a spoon or small small spatula to lift the breads out of their cups. Place the breads on the edges of the cups on the muffin tin  (see the photo in the post; this prevents over browning of the breads).

Second bake

Return the muffin tin to oven and bake for 20 to 25 minutes longer until deep brown at edges and tops.

Cool

Transfer the individual breads to a rack and cool completely.

Hi Camilla. This recipe looks so filling and delicious. Would I be able to smooth the dough into a baking sheet to bake or won’t that work for this particular recipe.

These oat,seeds and nut bread minis are delicious ! Perfect bread texture , crunchy and amazing taste! Plus so healthy !
It is the first time ever I used psyllium husk and so happy to find egg replacement ingredient as my daughter is allergic to egg. 
Thank you so much for the recipe Camilla !

Hearty and delicious! They baked up golden brown and are an awesome chewy texture and very tasty. I added dried apricots and some cinnamon this time and am already dreaming up future spice combinations. Yum!

Equally packed with nutrients and umami, this savory oats recipe makes a quick and easy, nutritious, and somehow slightly indulgent-feeling meal. Make a single serving or easily scale it up for a group.

Savory Oats Recipe with Spinach

shallot (minced (about 1/2 cup))

(40 grams) old-fashioned oats

(350 ml) vegetable or chicken broth

(15 ml) reduced-sodium soy sauce

baby spinach leaves

(14 grams) butter, optional

(15 grams) white miso paste, optional

Sriracha (for serving, optional)

Place shallot, oats, broth, soy sauce, and spinach in a small pot.

Bring to a boil over high heat.

Reduce heat to simmer and cook for about 5 minutes, until oats have softened into a porridge.

Off the heat, stir in butter and miso paste.

Transfer to a bowl and top with a drizzle of sriracha and a boiled egg if you like.

First time tried savoury oats and my hubby loves it. I add seaweed and sesame seeds for toppings.

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Easy Savory Oatmeal Bowls Recipe

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Top 4 savory oats recipe recipes from across the web

The most viewed savory oats recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Savory Oatmeal Bowls Recipe

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

Seeded Oat Protein Bread (Flourless...

Savory Oats Recipe with Spinach

The most viewed savory oats recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine