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!
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.
This recipe may look really strange, but is surprisingly really good and very satisfying. It is vegan and uses vegetarian crumbles in place of meat, plus nutritional yeast for a cheesy flavor that is incredible for your body! You’re getting a ton of nutrients in this recipe too from the other ingredients used. Spinach is packed with Vitamins A and C, plus folate, fiber and magnesium. All of these are great for your brain and your body. The complex carbs in oats help keep you full for longer and help your body eliminate cholesterol as well. It tastes like a hearty, Italian spinach dip somewhat, and is really a great dish to make for breakfast, lunch or dinner.
1 cup water
1/4 cup steel-cut oats
1 cup frozen spinach
1 tablespoon nutritional yeast
1/4 cup marinara sauce
1/3 cup ground beef-style vegetable or soy protein crumbles (optional)
Salt and pepper to taste
Boil water and stir in oats, reducing heat to medium. Cook for about 5 minutes, then taste-test oats; they should be about halfway done. Stir in spinach and nutritional yeast, and continue to simmer on medium heat about 5 minutes or until spinach is thawed and oats are at preferred chewiness. Stir in marinara, protein crumbles, salt, and pepper and cook another 1 to 2 minutes to evenly heat all ingredients.
I adore curry, and using it in oatmeal is just brilliant in my opinion! This is a very hearty, warming recipe, perfect for fall or a winter time lunch or dinner. I use regular peas instead of pea sprouts, but feel free to go with pea sprouts if you can find them. I’ve also used endamame instead, and that works great too! If you can’t find fish sauce, or don’t like it, just sub in hot sauce like I do. This recipe can be easily customized to your taste, and the curry flavors are what really stand out the most. You’ll love this ethnic twist on typical American style oats!
1/4 cup steel-cut oats
3/4 cup water (more or less, depending on if you like them softer or harder; or coconut milk)
1/2 teaspoon curry powder
Salt to taste
Vietnamese fish sauce to taste
1/8 red pepper, sliced
1/8 green pepper, sliced
1 bunch pea sprouts
2 shallots, sliced
1/4 to 1/3 cooked chicken breast, sliced
Green onions, sliced, for garnish
Bring oats and water to a boil, then reduce heat to medium-high and simmer for about 30 minutes, stirring occasionally, until liquid has evaporated. Toss in curry powder, salt, and fish sauce and mix. Add veggies and chicken and remove from heat. Garnish with green onions.
Here’s another recipe for anyone who loves spinach like I do! This recipe is so, so good girls! You’ll love the flavor combinations in this recipe and spinach is pretty versatile in the kitchen, so you can use it in any many things after you’re done with this recipe. This pairs great with eggs as the perfect breakfast, lunch or dinner too!
1 cup water (or broth)
1/2 cup rolled oats
1/4 cup chopped spinach
1/4 cup cubed and roasted butternut squash or sweet potatoes
1 teaspoon rosemary (or other spice of choice)
Salt and pepper to taste
1 fried egg (optional)
Boil water with oats in a small saucepan over high heat, stirring occasionally, until thick and creamy, about 15 to 20 minutes. Stir in spinach, then remove from heat. Add squash, spices, and salt and pepper to taste. Top with fried egg, if desired, and serve warm.
This is hands down my favorite savory oatmeal recipe of all. It is simple, incredibly clean, and you can omit the cheese if you’re dairy-free, or you can use nutritional yeast instead for a cheesy flavor. With the other ingredients used here, you won’t believe you haven’t embraced this type of oat recipe before. The great thing is, it is easy to prepare and doesn’t require any expensive ingredients, or use that many ingredients overall. Enjoy!
1/2 tablespoon olive oil
1/2 cup chopped red onion
4 crimini mushrooms, sliced
1 cup cooked oatmeal
1 tablespoon grated Parmesan
Salt and pepper to taste
Add oil to a non-stick pan over high heat. Once hot, add onions and mushrooms and saute for 3 to 5 minutes, until translucent. Stir in oatmeal and blend well. Once oats are hot enough (about 1 to 2 minutes if oatmeal has been sitting at room temperature or 4 to 6 minutes if it's cold), stir in Parmesan, turn heat off, and allow cheese to melt as you continue stirring. Add salt and pepper to taste.
This is a great recipe to make for dinner. I like to use tamari instead of regular soy sauce, but feel free to use regular soy sauce like Mart Bittman himself. This recipe’s real flavor comes from the scallions, in my opinion. Scallions, or green onions, are incredibly tasty and so good for you! Their flavor is like no other in my opinion, and one I highly suggest you try with oats. The heartiness of the oats combined with the savory flavors is so satisfying!
1 cup rolled oats (steel cut is my personal recommendation)
2 cups water
2 teaspoons soy sauce
1 tablespoon scallions for stirring, 1 teaspoon for garnish
A couple shakes of sea salt
Combine water, salt, and oats in a medium saucepan and turn the heat to high. When the water boils, turn to low and cook, stirring frequently, until the water is just about absorbed (about 5 minutes).
Turn off heat, stirring in 1 tablespoon of scallions and soy sauce while the pot cools down. Sprinkle that last teaspoon of scallions on top for extra crunch.
This recipe is really great for an impressive, yet relaxed dinner. You cook this entire dish in a skillet in the oven and it makes a great dish to use instead of a typical “breakfast for dinner” recipe. It uses simple ingredients that are used for breakfast and combines them with oats in this one pan dish. I’m pescatarian for the most part, so omit the cheese and bacon, but feel free to add it if you want. I just love the flavors of cooking oats in a skillet which are absolutely incredible. Make this and your roommate, husband or family will for sure be asking you to make it again! Or, it will become a favorite for you, all to yourself!
1 cup of steel-cut oats
2 cups of water
two pinches of kosher salt
3 strips of bacon
1 medium bunch of spinach
1/2 cup of corn (fresh or frozen)
1/4 cup cheddar cheese, grated
Preheat oven to 450.
Bring water to a boil in a medium saucepan. Add oatmeal and reduce to a simmer. Cook, stirring occasionally, until the water has been absorbed. Stir in salt.
While oatmeal is cooking, fry bacon in a skillet, then remove and let cool. Reserve about half of the bacon fat in the pan. Reheat pan on medium-low heat, and add spinach. Saute until wilted, then transfer to a cutting board and roughly chop.
Combine oatmeal, bacon, spinach, and corn in a small cast iron skillet. Sprinkle cheddar cheese over top, then make two wells on each side of the pan. Crack one egg into each well.
Bake for 8–10 minutes, or until whites are just set and yolks are still soft.
Now this recipe is fun, easy and cheap! It also gives you a headstart kick to your day! Need some energy? Leave the Redbull alone and make this oatmeal instead. You’ll be nourished and energized all morning long! If you’re sensitive to spicy foods, just reduce the amount of hot sauce, or use another condiment instead. Salsa would work great, or even plain old tomato sauce.
1/2 Cup of Old Fashion Oats or Rolled Oats
1 Cup of water
1/4 – 1/2 teaspoon of hot pepper sauce
Salt to taste
Add hot pepper sauce and salt to water
Bring water to a close boil. (no lid needed)
Add oats into the water
Give it a quick stir where the oats are in the water evenly
Turn the heat down to medium
Set timer for 5 minutes
After 5 minutes, take it off the heat
Let it rest and then serve!
Well I’m a little hungry for oatmeal now, what about you? Do you ever make your oats savory instead of sweet?
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