Savory Oatmeal 5 ways

I don’t know where I first heard about savory oatmeal but I wish I knew about it sooner. I prefer savory over sweet for breakfast most often and this fits the bill. I’m also someone that can’t eat the same thing for breakfast every single day; I need some variety. With savory oats the toppings are pretty much endless; you can add whatever you want to change the flavor. It’s also a perfect vehicle to get a couple of servings of veggies right at the start of your day.

Below are five options to start you on your savory oats journey. These are a few of my favorites but I’m already thinking about new combinations I want to try. If you meal prep roasting a bunch of veggies & sauteeing a big batch of greens will make it extra fast on those busy morning.

I use Bob’s Red Mill Gluten-Free Quick Cooking Oats. I make mine in the microwave since it’s quick but you can certainly make the oats on the stovetop. If you prefer steel-cut oats, great, regular rolled oats, perfect. Find what you like. I always add a sprinkle of salt before it hits the microwave. Typically I fry an egg and that goes on right at the end for some extra protein (and I love eggs).

Broccoli & Cheddar. Classic.

Broccoli & Cheddar

Ingredients:

Oats (I use Bob’s Red Mill GF Oats)

1-1.5 C Broccoli, previously steamed or roasted, chopped

1/4 C Cheddar Cheese (I use Tillamook Cheddar)

1 tbsp Extra Virgin Olive Oil

Salt & Pepper to taste

1 egg (optional)

Method:

1. Add oil to a pan over medium-high heat. Once shimmering add your broccoli. Try not to disturb it too much so you get a little char & crispiness.

2. Cook oatmeal according to the package directions.

3. Once the oatmeal is done stir in the cheddar cheese, salt & pepper. Cover.

4. Push the broccoli to one side of you pan and fry your egg.

5. Place oatmeal in a bowl, top with broccoli & your fried egg.

6. Enjoy!

Summer Vegetable Savory Oats

Summer Vegetable

Ingredients:

Oats (I use Bob’s Red Mill GF Oats)

1-1.5 C zucchini, chopped

1/3 C Tomatoes, chopped (I use cherry or grape)

1 tbsp Extra Virgin Olive Oil

2 tbsp Basil, divided

Salt & Pepper to taste

1 egg (optional)

Method:

1. Add oil to a pan over medium-high heat. Once shimmering add your zucchini. Don’t touch it for a couple minutes!

2. Flip zucchini after 3-4 minutes then add the chopped tomatoes, basil, salt & pepper. Once the tomatoes have popped they’re done!

3. Cook oatmeal according to the package directions.

4. Fry your egg.

5. Place oatmeal in a bowl, top with veggies & your fried egg.

6. Enjoy!

Bok Choy & Kimchi Savory Oatmeal

Bok Choy & KimChi

Ingredients:

Oats (I use Bob’s Red Mill GF Oats)

2 C bok choy

1/2 C Zucchini

1/4 small onion, sliced or chopped

1 tbsp Extra Virgin Olive Oil

2 tsp miso paste

1 oz Kimchi, I love Firefly Kitchens Kimchi

2 tbsp Coconut Aminos (or soy sauce), divided

1 clove garlic, minced

1 tsp freshly grated ginger (I store mine peeled in the freezer in two inch chunks so it’s super quick to grate)

Splash of water or chicken stock

Salt & Pepper to taste

1 egg (optional)

Method:

1. Add oil to a pan over medium-high heat. Once shimmering add your bok choy. It will seem like a lot but it cooks way down. Add a splash of water or stock after a few minutes. Add zucchini once most of the liquid has evaporated.

2. Add garlic, ginger, onion, 1 tbsp coconut aminos, and salt & pepper. Stir often so the garlic doesn’t burn.

3. Add oatmeal to a bowl with miso paste then cook according to package directions.

4. Fry your egg.

5. Place oatmeal in a bowl, top with veggies, kimchi, fried egg, and remaining coconut aminos.

6. Enjoy!

Mushroom Savory Oatmeal

Mushrooms & Onions

Ingredients:

Oats (I use Bob’s Red Mill GF Oats)

1 C Mushrooms (I use cremini)

1 green onion, sliced, white & green parts divided

1 tbsp Extra Virgin Olive Oil

2 tsp miso paste

2 tbsp Coconut Aminos (or soy sauce), divided

1 clove garlic, minced

Salt & Pepper to taste

1 egg (optional)

Method:

1. Add oil to a pan over medium-high heat. Once shimmering add your mushrooms. It’s really important to not crowd the pan or else the mushrooms will steam; you don’t want that. Don’t move them for a 2-3 minutes then flip them.

2. Add garlic and the white parts of the green onions. Cook for 1-2 minutes stirring frequently.

3. Add 1 tbsp coconut aminos. Once absorbed turn off the heat.

4. Add oatmeal to a bowl with miso paste then cook according to package directions.

5. Fry your egg.

6. Place oatmeal in a bowl, top with mushrooms, green parts of the onion, and remaining coconut aminos.

7. Enjoy!

Roasted Peppers & Onions

Ingredients:

Oats (I use Bob’s Red Mill GF Oats)

1.5 C Bell Peppers, sliced or chopped

1 green onion, sliced, white & green parts divided

1/4 small onion, sliced or chopped

1/4 C Cheddar Cheese (I use Tillamook Cheddar)

1 tbsp Extra Virgin Olive Oil

1 clove garlic, minced

Salt & Pepper to taste

1 egg (optional)

Method:

1. Add oil to a pan over medium-high heat. Once shimmering add your bell peppers. Spread them out then don’t touch them. You want the edges to be crispy.

2. Add garlic, chopped onion, and the white parts of the green onions. Cook for 1-2 minutes stirring frequently.

3. Cook oatmeal according to package directions.

4. Once oatmeal is done, stir in cheese and cover until veggies are done.

5. Fry your egg.

6. Place oatmeal in a bowl, top with peppers & onions, the green parts of the onion, and your egg.

7. Enjoy!