Did you know that oatmeal can be savory? Switch up your oatmeal routine and make a batch of this delicious savory oatmeal. You’ll need rolled oats, mushrooms, sage, and a fried egg to make this dreamy, umami-inspired savory oatmeal.
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We are all about oatmeal recipes and savory breakfasts (two opposites?). Traditionally oatmeal is a sweeter breakfast (hello Instant pot steel cut oats, overnight oats recipes, microwave oatmeal), but more recently we’ve been exploring with savory oatmeal!
Hear us out, it’s kind of similar to grits or polenta but made with oats. Ours is ultra creamy and made with the most delicious caramelized onion topping. We served it with fried egg and a few seeds for crunch.
- It’s a great way to add savory flavors and vegetables to your breakfast.
- Savory oatmeal is ready in under 20 minutes.
- This savory oatmeal is so creamy you won’t be able to get enough.
- This recipe is so versatile and you can top it with whatever sauteed veggies you have on hand.
- Olive oil– the olive oil creates a delicious savory base, especially when you sauté the garlic and the onion in the olive oil. Feel free to substitute olive oil for your favorite oil.
- Onion– Any onion would be delicious in this recipe. Even shallot would be a great addition if you don’t have onion.
- Garlic– No fresh garlic? No problem. Use an 1/8 teaspoon of granulated garlic instead.
- Rolled oats– We suggest using rolled oats becuase it adds the perfect amount of bite to the savory oatmeal.
- Beef broth– The beef broth adds the savoriest of flavors to the oatmeal. However, any broth will work!
- Maple syrup– Sweet maple syrup adds a little breakfast flavor and a balance of sweetness to the savory oatmeal.
- White mushrooms– Cooked white mushrooms are a delicious umami addition the savory oatmeal. If you can’t fined white mushrooms, use any type of mushroom.
- Salt– Don’t skip the salt, it brings out every flavor in the oatmeal.
- Fresh sage leaves– A little fresh sage goes a long way, if you can’t find sage, fresh thyme or oregano would be great flavors, too.
- Eggs– Put an egg on it! It wouldn’t be breakfast without an egg!
- Pepitas– The pepitas add a delicious crunch to the savory oatmeal. Sunflower seeds or sliced almonds would work as well.
- Goat cheese crumbles– A little goat cheese adds a creamy tartness to the savory oatmeal. Boursin cheese would be a great substitution.
Yes, you can use steel cut oats in the recipe. You would need to up the liquid by 1/2 cup to 1 cup (either broth or water). You will also need to allow the oatmeal to simmer a bit longer, too.
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If you want to try different add-ins or topping combinations try one of the combinations below.
- Peppers + onions + kilbasa
- Scrambled eggs + bacon bits
- Ham + cheese
- Sun-dried tomatoes + fresh mozzarella
How to Make Savory Oatmeal
Savory oatmeal is ready in 20 minutes. Just follow the simple steps below and you’ll have a creamy savory oatmeal in no time!
The base of this oatmeal is so important. It creates the savory flavors that make this the best oatmeal ever. Be sure to sauté the garlic, onions, and salt (don’t forget the salt) long enough that a fond is created at the bottom of the pan.
After that you add the rolled oats and toast them before adding liquid to the pot. Scrape the bottom of the pot with a spatula to get all that delicious flavor from the onions and garlic.
Once you’ve added the oats, broth, water, and maple to the pot and everything is combined, simmer the oats over medium heat, stirring consistently.
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While the oatmeal is simmering, prepare the toppings for the oatmeal by first cooking the chopped mushrooms on low with salt and the fresh sage leaves for 8-10 minutes.
When you are cooking mushrooms, be sure to add enough salt (to draw the moisture out of the mushrooms and enough olive oil (so the mushrooms brown).
Before topping the savory oats with the mushrooms, discard the sage leaves.
Prepare fried eggs in a skillet to however you would like them!
Once the oats are ready, top them with mushrooms, a fried egg, pepitas, and goat cheese crumbles.
If your oats need more flavor, add pinch or two more of salt! Other great flavor options for this savory oatmeal are below.
- Hot sauce
- Sriracha
- Chimichurri
To store oatmeal, let the oatmeal cool completely before placing it in an air tight container and placing it in the refrigerator.
To reheat this savory oatmeal, place the oatmeal in a small pot and add 1/4 cup of water or broth. Heat the broth over low/medium heat and stir the liquid into the oats until the oats are warm. Add as much liquid as you would like to create the consistency you are looking for.
Yes, you can freeze oatmeal. We recommend freezing this oatmeal before adding the cheese. To freeze this oatmeal, scoop it into a greased muffin tin and place it in the freezer.
Once the oatmeal has completely frozen, place the oatmeal cups in a freezer safe bag.
When you are ready to reheat the oatmeal, place a few of the oatmeal cups in a bot with some water or broth and warm it up over low heat, carefully breaking up the frozen oatmeal cups.
More of our Favorite…
Oatmeal Recipes
- 8 Overnight Oats Recipes
- The Best Steel Cut Oats
- Superfood Oatmeal Bowl
- Apple Cinnamon Oatmeal
- Peanut Butter Overnight Oats
Savory Oats
- 2 teaspoons olive oil
- 1 tablespoon minced onion
- 1 teaspoon minced garlic
- 1.5 cups rolled oats
- 1 cup beef broth
- 2 cups water
- 1 tablespoon maple syrup
Mushrooms + Topping
- 1 tablespoon olive oil
- 8 oz. white mushrooms sliced
- 1 tablespoon minced onion
- 1/8 teaspoon salt
- 3 sage leaves
- 4 large eggs
- 1/4 cup raw pepitas or any kind of nut
- 1/4 cup goat cheese crumbles or Boursin
- Add olive oil to a medium pot and heat over medium-high/heat. When olive oil is fragrant, add onion and garlic. Saute for 2 minutes.
- Next, add rolled oats and toast over medium heat for 2 minutes. Finally, add beef broth, water, and maple syrup and continue heating over medium heat. Stir every so often and cook or around 10 minutes until thickened.
- While the oatmeal is thickening, prepare the mushroom topping. Heat olive oil in a medium saucepan over medium/high heat. Add mushrooms, onion, salt, and 3 sage leaves. Saute for around 8-10 minutes to cook down the mushrooms.
- Discard the sage and remove the mushroom topping and set aside.
- In the same pan, add a little more olive oil (if needed) and fry 4 large eggs to the desired yolk consistency.
- Finally, serve savory oatmeal topped with the sauteed mushrooms, fried egg, pepitas, and goat cheese.
Calories: 365kcal Carbohydrates: 29g Protein: 17g Fat: 16g Fiber: 5g Sugar: 5gOriginal Article
