It’s funny how oats have been pigeonholed for use in mostly sweet dishes in the U.S. We tend to eat oats sweetened at breakfast, or as part of delicious crumbly desserts, but oats do just as well with savory flavors as do any other grain. This Savory Oatmeal is a delicious and hearty meal any time of day, and there are so many options for toppings and add-ins, so you can make it work with whatever ingredients you have on hand. This might just end up being your new favorite easy budget meal!
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“I’ve been making this for over 3 years on various occasions, and every time it’s a slam dunk! Especially when I can’t afford takeout and their ever-increasing prices. This is very simple and filling breakfast that is cheap and doesn’t sacrifice on flavor!”
David
Ingredients
Here’s what you’ll need to make this delicious savory oatmeal recipe:
- Oats: You can technically make savory oats with any kind of oats, but the recipe below is written for old-fashioned rolled oats, which cook fairly quickly (about 5 minutes). I find that old-fashioned rolled oats are a nice balance between texture and convenience. Steel-cut oats take much longer to cook, and you’ll need more liquid. Quick oats cook faster but don’t provide very much texture.
- Fresh Ginger & Garlic: These aromatics add a ton of flavor to the oatmeal. Fresh ginger gives it a warm, spicy kick, while garlic adds savory depth.
- Mushrooms & Spinach: I really like the meaty flavor of mushrooms and the earthy, slightly bitter flavor of spinach, but there are so many options to choose from! You can add bell peppers, zucchini, or any other veggie you like.
- Butter: For sautéing the ginger and garlic.
- Vegetable Broth: Instead of milk or water, I cook the oats in vegetable broth. I use Better Than Bouillon, which is already perfectly salty and flavorful. If you’re using a different kind of broth or stock, be sure to adjust the seasoning accordingly.
- Toasted Sesame Oil: I add a little toasted sesame oil at the end for a serious boost in flavor.
How to Flavor Savory Oatmeal
Oats on their own have a very bland flavor, and I think that’s why they often get a bad rap. Here are some tips for making sure your savory oatmeal is full of flavor:
- Cook them in a really flavorful broth. I like to use Better Than Bouillon because it tends to have a nice vibrant flavor. Plus it comes in several flavors and options.
- Use aromatics. A little bit of fresh garlic or ginger goes a long way! Green onion or shallots are also great.
- Add your favorite seasoning blend. You could experiment with your favorite seasonings like Everything Bagel Seasoning, taco seasoning, jerk seasoning, burger seasoning, furikake, or onion salt.
- Top with your favorite sauce. Try adding a little chili garlic paste, sriracha, or gochujang!
Savory Oatmeal Topping Ideas
In addition to ingredients that can be added into your oatmeal, you can add all sorts of delicious toppings, too! Here are some oatmeal topping ideas:
- Grape tomatoes
- Sliced avocado
- Oven-cooked bacon bits
- Jalapeños
- Cilantro
- Caramelized onions
- Green onion
- Breakfast sausage
- Parmesan
- French fried onions
- Sprouts
- Soft boiled, or hard boiled egg
Make it Vegan
You can make the savory oatmeal recipe below vegan by swapping out the butter for your favorite cooking oil. Coconut oil would be very nice here because it has a rich mouthfeel, similar to butter.
Can I Make it Ahead?
Yes, just like overnight oats, savory oatmeal is great for making ahead! You can change the number of servings in the recipe card below and the ingredients will auto adjust for you. After cooking, divide your savory oatmeal into single-serving portions and refrigerate.
Storage & Reheating
If making this recipe ahead, you can store it as recommended above in the refrigerator for up to 3-4 days. To reheat, simply microwave on high for about 2 minutes, stirring halfway through. If the oatmeal is too thick, just add a splash of water.
Savory Oatmeal
Servings 1Ingredients
- 1 clove garlic, minced ($0.08)
- 1/2 tsp grated fresh ginger ($0.05)
- 4 mushrooms ($0.62)
- 1 tsp butter ($0.04)
- 1 cup vegetable broth ($0.13)
- 1/2 cup old-fashioned rolled oats ($0.20)
- 1/2 cup spinach ($0.19)
- 1/2 tsp toasted sesame oil ($0.05)
Instructions
- Mince the garlic, grate the ginger, and slice the mushrooms.
- Add the butter, garlic, and ginger to a small saucepot. Sauté over medium heat for 1-2 minutes.
- Add the mushrooms and continue to sauté for a few minutes more, or until the mushrooms have wilted a bit.
- Add the vegetable broth to the saucepot, turn the heat up to medium-high, and bring the broth up to a boil.
- When the broth reaches a boil, add the rolled oats and stir to combine. Allow it to return to a boil, then reduce the heat to medium low. Let the oats simmer for about 5 minutes, or until thickened.
- While the oats are simmering, roughly chop the spinach. Stir the spinach into the thickened oats, along with the toasted sesame oil.
- Taste and add salt to your liking, if needed, then top it off with your favorite toppings. Serve hot!
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Nutrition
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How to Make Savory Oatmeal – Step by Step Photos
Mince one clove of garlic, grate about ½ tsp of fresh ginger, and slice 3-4 mushrooms. Add the garlic, ginger, and 1 teaspoon butter to a small saucepot. Sauté the garlic and ginger in the butter over medium heat for about one minute.
Add the sliced mushrooms and sauté for a few minutes more, or just until the mushrooms have softened.
Add one cup vegetable broth to the pot. Turn the heat up to medium-high and bring the broth up to a boil.
When the broth reaches a boil, add ½ cup old-fashioned rolled oats.
Allow the broth to come back up to a boil, then reduce the heat to medium-low and let the oats simmer for about 5 minutes, or until thickened.
While the oats are simmering, roughly chop a handful of spinach. Stir the chopped spinach and ½ teaspoon toasted sesame oil into the oats.
Give it a taste and add salt, if needed. Serve with your favorite toppings and enjoy!
It’s also really good with an egg on top!
Delicious! I doubled it, and added a scoop of Trader Joe’s cruchy chili onion which gave it a spicy umami kick. I also didn’t have fresh ginger on hand so I used powdered and it did the trick.
I love this recipe. I make a triple recipe with steel-cut oats since they are a little heartier and stay well as leftovers in the refrigerator. When I reheat, I put a fried or basted egg on top and stir in some chili crunch. It’s SO crazy good — my favorite breakfast.
Instead of salt, I added some marmite (less than a teaspoon) for more umami flavor. I also added some Mexican blend grated cheese, but don’t advise it. Pumpkin seeds gave it a good crunch, tho!
Your pages have so many pop-up & adverts jumping around that I found your website to be useless. I realize you need to make a living, but if one can’t read the recipes what’s the point.
It might be your browser or something. I see usually one discrete ad on her pages.
I haven’t seen a single ad? You sound like you have malware lol
That was rude! I saw a few ads but it didn’t interfere with the article.
Hi Kchestet, try switching your computer to “reader view”. It worked for me!
This recipe is a 5+ as is, but this morning I didn’t have all the ingredients so I substituted shallots and black garlic for the regular garlic, beef broth for vegetable broth, and Parmesan cheese for the sesame oil. Out of this world delicious!
This is such a winner. I like topping it with furikake seasoning from TJ’s.
I used homemade chicken stock and added a splash of soy sauce, some kimchi and a fried egg. The possibilities are endless and the base is delicious as is. I’m totally sold on savoury oats.
I make my savory oats with about 1/2 cup of quick caramelized onions, chicken BtB, a fried egg on top and some other veggies. I sautéed purple cabbage in the past. This morning I chopped some radish. I usually add half an avocado too. I love the topping ideas on your post and will have to play around with them
Loved it the 1st time (mixed home made veggie broth with Better than Bullion in 4/1 ration). This time made with all BtB and came out waaaay too salty.
I’ve loved savory oatmeal since I was a child, my mom used to make it for breakfast. I would add the oats before the broth comes to a boil, it gets creamier. Delish with a sot boiled egg!
This was very good. I was a little hesitant even though I liked the ingredients. I used reduced sodium chivken broth because it’s what I had on hand and added an egg white. I will definitely make again as it feel healthier than the cheese and bacon I normally throw in. Thanks for this recipe!
I’ve been feeling sick and queasy from a migraine so I thought why not savory oats? It was a really quick recipe and surprisingly delicious! I used 1/8 tsp of garlic powder, 1/8 tsp ginger powder, and vegan margarine. This is my first time ever having savory oatmeal and I really like it! It’s easy to get down when you feel ill and tastes great.
I tried the vegan oatmeal with spinach and mushrooms with the beef broth. Sooooooooooooooo delicious!!!! I had no idea I could enjoy oats like this cause I hate oatmeal porridge. You’ve totally changed my cooking of oatmeal and I thank you recipe Goddess!!! PS, I added a few bits of jalepenos. Game Changer!!!
ahh, finally a place that I can admit that I like oatmeal with kim chi . A splash of soy sauce and a drip of sesame oil and a couple of pieces of cabbage from the kim chi and I am good to go.
I usually do overnight oats but decided to try this instead. 10/10 easy, quick, delicious