Savory Oatmeal is a comforting twist on a breakfast classic, blending creamy oats with rich, savory flavors in just 30 minutes. The hearty texture of steel-cut oats pairs perfectly with toppings like crispy bacon, sautéed mushrooms, or a perfectly poached egg. Each bite offers a satisfying balance of warmth and depth, making it a meal that feels indulgent yet wholesome. Whether you’re starting your day or need a quick dinner, this dish is as versatile as it is delicious.
With a prep time of only 10 minutes, this recipe is ideal for busy mornings or lazy evenings. The oats cook to a velvety consistency, while the savory ingredients add layers of umami and crunch. A sprinkle of fresh herbs or a drizzle of olive oil elevates it to a gourmet experience. It’s a dish that proves oatmeal can be anything but ordinary, offering a cozy, flavorful escape in every spoonful.
Ingredients for Savory Oatmeal
- 1 tablespoon extra-virgin olive oil
- ¼ cup finely chopped shallot (about 1 small)
- ¾ cup steel-cut oats
- 1 garlic clove, grated
- 2¼ cups water
- ½ teaspoon sea salt
- Freshly ground black pepper (to taste)
- Toppings (optional):
- Sautéed spinach and/or mushrooms
- Soft boiled eggs or poached eggs
- Chopped scallions
- Avocado slices
- Microgreens
- Hot sauce
- Lemon wedge
Step-by-Step Instructions
- Heat 1 tablespoon olive oil in a small saucepan over medium heat.
- Add ¼ cup chopped shallot and cook until softened, about 2 minutes.
- Stir in ¾ cup steel-cut oats and 1 grated garlic clove, coating them in the oil.
- Pour in 2¼ cups water and add ½ teaspoon sea salt. Bring to a boil.
- Reduce the heat to a simmer and cook, stirring occasionally, for 15 to 20 minutes, or until the oats are thick and creamy but still have a slight bite.
- Season to taste with salt and pepper, then remove from heat.
- Portion the oatmeal into bowls and top with your choice of sautéed vegetables, eggs, scallions, avocado, and microgreens.
- Finish with a drizzle of hot sauce and a squeeze of lemon juice.
- Serve immediately and enjoy!
Creative Toppings to Elevate Your Savory Oatmeal
While the recipe suggests sautéed vegetables, eggs, and avocado, don’t be afraid to get creative! Try adding crumbled feta or goat cheese for a tangy twist, or sprinkle with toasted nuts like almonds or walnuts for crunch. A dollop of pesto or a spoonful of hummus can add depth, and roasted cherry tomatoes bring a burst of sweetness. The possibilities are endless—make it your own!
How to Store and Reheat Like a Pro
Leftover savory oatmeal? No problem! Store it in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or broth to loosen it up, then warm it on the stovetop over medium heat, stirring occasionally. You can also microwave it in 30-second intervals, stirring in between, until heated through. It’ll be just as creamy and delicious as the first time!
Quick Swaps for Recipe Variations
Want to mix things up? Swap steel-cut oats for rolled oats for a quicker cook time (just 5-7 minutes). Use vegetable broth instead of water for extra flavor, or add a pinch of smoked paprika or turmeric for a warm, spiced kick. If you’re vegan, skip the eggs and top with crispy tofu or a drizzle of tahini. This recipe is super adaptable to your preferences!
Time-Saving Tips for Busy Mornings
Short on time? Prep your toppings the night before—chop scallions, slice avocado, and sauté veggies in advance. You can also cook a big batch of oats on Sunday and reheat portions throughout the week. For an even faster option, use quick-cooking oats and reduce the simmer time to just 5 minutes. Breakfast doesn’t have to be complicated!
Savory Oatmeal
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/4 cup finely chopped shallot about 1 small
- 3/4 cup steel-cut oats
- 1 clove garlic grated
- 2 1/4 cups water
- 1/2 teaspoon sea salt
- Freshly ground black pepper
Toppings
- Sautéed spinach and/or mushrooms
- Soft boiled eggs or poached eggs
- Chopped scallions
- Avocado slices
- Microgreens
- Hot sauce
- Lemon wedge
Instructions
- Heat the olive oil in a small saucepan over medium heat. Add the shallot and cook until softened, about 2 minutes. Add the oats and garlic and stir to coat in the oil, then add the water and salt and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 to 20 minutes, or until the oats are thick and creamy but still have a slight bite. Season to taste with salt and pepper.
- Remove from the heat and portion into bowls. Top with the sautéed vegetables, eggs, scallions, avocado, and microgreens. Serve with drizzles of hot sauce and a squeeze of lemon juice.