Most of us associate oats with sweet accompaniments, but there are so many great savory oatmeal recipes out there, and I hope you’ll try one soon!
I have picked my favorite 7 savory oatmeal recipes to share with you, but feel free to come up with some of your own if you don’t like mine.
Oatmeal is a great grain to make use of at dinner, and you don’t have to make it like you do your breakfast oatmeal.
Oatmeal can be used anywhere other grains like rice or quinoa can.
You can even make some savory oatmeal recipes for breakfast too if you like!
I promise once you try oatmeal in a hearty, savory way, you’ll never believed you haven’t embraced this idea sooner!
1. Oatmeal with Sauteed Mushrooms, Onion and Thyme
Girls, these flavor combinations are one of the best to try of all savory oatmeal recipes!
The way the mushrooms and onions combine with the hearty, slightly sweet oats is impeccable.
The herb thyme really accents this recipe nicely and adds a warming, comforting touch.
You can use oregano if you don’t have thyme on hand for a somewhat similar flavor.
This makes a great warming winter dish you can use leftover veggies with, or makes an easy weeknight dinner too!
2 cups water (1 cup water if using old-fashioned oats)
1 cup steel-cut oatmeal (or rolled old-fashioned oats)
2 tablespoons olive oil, plus additional to taste
1/2 medium onion, finely sliced
2 cloves garlic, minced
6 to 8 ounces crimini mushrooms, sliced
3 to 5 sprigs fresh thyme
1/2 cup finely grated smoked gouda
Flaky sea salt to taste
Cracked black pepper to taste
2 to 3 sprigs fresh thyme leaves, for garnish
Bring water to a boil in a pot.
Pour in oatmeal, reduce heat to a simmer, and cover.
Cook for 25 to 30 minutes, until oats have reached desired tenderness.
Meanwhile pour oil into a saucepan over medium heat and bring to a simmer.
Add onion and garlic and saute for 3 to 5 minutes.
Add mushrooms and thyme sprigs and saute until mushrooms turn golden brown, about 5 to 7 minutes.
(If liquid dries too soon, add 1 teaspoon oil at a time.) Remove thyme sprigs.
When oatmeal finishes cooking, remove from heat and fold in gouda.
Scoop into pan with vegetables and mix thoroughly.
Transfer to serving bowls and add olive oil, salt, and pepper to taste.
Garnish with fresh thyme leaves or use dried.
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