Who says oatmeal can’t be savory? Discover the possibilities with this nutritious breakfast packed full of veggies and protein.
There are lots of breakfasts out there, but we all know that breakfast really boils down to two types: sweet and salty. I’m one of those people who eats eggs practically every morning, and I can only eat a single bite of a donut – no matter how tasty the filling is. My taste buds long for salt and pepper in the morning, and when I have to eat French toast or pancakes, I skip the syrup. So, I’m very much in the salty breakfast camp. It’s no surprise that savory oatmeal appeals to me.
The first time I had savory oatmeal, it was not on purpose. I woke up that morning wanting fried eggs and grits – an easy and classic breakfast staple for me – but there were no grits in the pantry. In my sleepy and hungry state, I didn’t have the energy to decide on something completely different to eat, so I scanned the pantry for something similar to grits. That turned out to be oatmeal. I was so happy with the results, it became my new go-to breakfast.
Savory oatmeal lets you use all your favorite seasonings, and it can be as simple or complex as you have the time for. This savory oatmeal recipe goes all out with sautéed onions and mushrooms, smooth avocado, delicious Soft-Boiled Eggs, and satisfying steel-cut oats. Plus, the chives and squeeze of lemon finish off the dish with a zingy touch, making this breakfast a great fit for a brunch.
Is Savory Oatmeal Healthy?
You really can’t go wrong health-wise with oatmeal. This savory oatmeal recipe is full of fiber from the oats and avocado, protein from the eggs, and nutrients from the veggies. That said, this is not a low-calorie recipe, and it does contain a significant amount of fat, cholesterol, and sodium. If you’re on a low-sodium diet, cut down the salt. This savory oats recipe is vegetarian and gluten-free, but to make it vegan, you can replace the eggs with crispy baked or fried tofu, roasted eggplant, or any roasted vegetable.
What Are Steel-Cut Oats?
To put it simply, steel-cut oats are minimally processed oats. All oats start out as oat “groats,” or kernels, which have had their tough outer coating removed. From there, the oats are processed differently to make three types of oatmeal products: quick oats, rolled oats, and steel-cut oats. Steel-cut oats are the least-processed of all three, and have a denser, chewier texture. They also take significantly longer to cook than rolled or quick oats.
If you’re wondering whether steel-cut oats are worth the extra cooking time compared to quick or rolled oats, trust me, they are! The chewiness and flavor of steel-cut oats is so much richer than the other varieties. But if you’re in a pinch for time, quicker-cooking oatmeal is fine to use in this recipe.
How to Make Ahead and Store
Oatmeal is best served fresh. If you want to prepare this dish ahead of time, chop your vegetables up to a day in advance and store separately in airtight containers in the fridge, but wait to slice the avocado until you’re ready to serve. You can store leftovers in an airtight container in the refrigerator for up to 4 days.
Serving Suggestions
This savory oatmeal is a meal by itself, but if you’re serving a crowd, the oatmeal can be part of a breakfast or brunch buffet. Serve it alongside some Air-Fryer Bacon, Healthy French Toast, Easy Sweet Potato Hash Browns, and fresh fruit. And feel free to go crazy with your savory oatmeal toppings – add some sautéed spinach or broccoli, roasted carrots, ham, or anything else you have in the fridge. Don’t forget a splash of your favorite hot sauce to spice things up.
If you’re into a sweeter type of oatmeal, there are so many FFF recipes to choose from. A few of my favorites are Maple Brown Sugar Oatmeal, Healthy Cinnamon Roll Protein Oatmeal, and this delicious Blueberry Oatmeal With Cheesecake Swirl.
Ingredients
- 1 1/2 tablespoons olive oil
- 1/4 cup onion finely chopped
- 1 cup steel-cut oats
- 2 cloves garlic minced
- 2 3/4 cups water
- 1/2 teaspoon sea salt
- Black pepper to taste
- 1/2 cup fresh baby arugula
- 1/2 cup sautéed mushrooms
- 2 soft-boiled eggs
- 1/4 cup cherry tomatoes halved
- 1 avocado sliced
- 1 lemon wedge
- 1/4 cup chives chopped
Instructions
- In a saucepan over medium heat, cook the onion with the oil until translucent. Add the oats, garlic, water, and salt. Bring the ingredients to a boil. Reduce the heat and simmer for about 18 to 20 minutes, until the oats are creamy but al dente. Stir as needed while cooking.
- Remove oatmeal from heat. Season with black pepper and stir. Serve in bowls topped with arugula, soft-boiled eggs, avocado slices, mushrooms, and cherry tomatoes. Squeeze a lemon wedge over each serving and sprinkle on chopped chives.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
I love I have every day for years
So glad to hear! Savory oatmeal is so yummy.