Savory Oatmeal
Updated Sep 29, 2025
This savory oatmeal recipe features Parmesan oatmeal as its base and is topped with sautéed vegetables and a fried egg.
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Love savory oatmeal for brunch or dinner!
I usually think of oatmeal as something sweet, but this savory oatmeal recipe has become one of my favorite ways to change it up. The oats cook up creamy with parmesan mixed in (think risotto), then I pile on sautéed mushrooms, spinach, and a fried egg. It feels more like a hearty breakfast bowl than a bowl of oatmeal.
I make this savory oatmeal recipe when I want something filling but still quick. It’s easy to swap in whatever veggies I have on hand, and the runny egg on top just pulls everything together. Simple and a nice break from the usual sweet oats.
Happy Cooking!
– Yumna
Savory Oatmeal Ingredients
- Rolled Oats: I like to use rolled oats for a creamier texture but you can also use steel cut oats or even quick oats.
- Water or Milk: You can use milk for a richer oatmeal, but water will work just as well.
- Cheese: I love the taste of shredded parmesan in this savory oatmeal, but you can also sub in pecorino or asiago. Nutritional yeast can also serve as a good vegan substitute.
- Vegetables: I like to use mushrooms, thinly sliced shallots, and baby spinach to top my oatmeal. Cooked zucchini, bell peppers, and wilted kale will also be delicious.
- Oil: I cook my vegetables in olive oil, but any cooking oil will do.
- Egg: I usually make a fried egg to top off my savory oatmeal, but scrambled eggs, poached eggs, or boiled eggs also work! Skip the egg if you’re making vegan oatmeal.
- Chives: Chopped chives are my favorite garnish here, but you can also use some extra scallions or even a bit of cilantro.
How to Make Savory Oatmeal
Savory Oatmeal Recipe
This savory oatmeal recipe features Parmesan oatmeal as its base and is topped with sautéed vegetables and a fried egg.
Video
Ingredients
Savory Oatmeal
- ½ cup rolled oats
- 1 cup water
- Pinch salt
- 2 tablespoons parmesan cheese
Toppings
- 1 tablespoon olive oil divided
- 1 small shallot thinly sliced
- 4 ounces mushrooms halved
- 4 ounces baby spinach
- 1 large eggs
- Chives for serving
Instructions
Cook the Oatmeal
- Microwave Instructions: Place all the ingredients into a medium microwave safe bowl and stir together. Heat in the microwave on high until the oatmeal is puffed and softened, about 2 minutes. Immediately stir in the parmesan cheese.
- Stovetop Instructions: In a small saucepan, bring the water to a boil. Reduce the heat to low and pour in the oats. Cook, stirring occasionally, until the oats are soft and have absorbed most of the liquid, about 5 minutes. Remove from the heat, cover and let stand for 2-3 minutes. Stir in the parmesan cheese.
Cook the Vegetables
- In a medium skillet, heat half tablespoon olive oil and add the shallots and cook until they start to soften, about 2 minutes. Add the mushrooms and continue cooking until browned, about 5 more minutes. Add the spinach and stir with the shallots with mushrooms until wilted, about 1 more minute. Spoon the vegetables over the cooked oats and set aside to keep warm.
- In the same skillet, heat the remaining olive oil and fry the egg until the whites are set. Serve over the oatmeal and sprinkle with chives, if desired.
Notes
- Boil your water before adding your oats. If you add your water and oats at the same time, you may end up with overcooked and mushy oats.
- Cook your vegetables first. For the best texture, I like to sautée my vegetables before making my oatmeal, so I can add them to the dish right away (before the oatmeal stiffens).
- Don’t over-stir! If you’re making your oatmeal on the stovetop, try not to over stir your oats. Too much stirring will lead to gluey oatmeal!
Nutrition
Calories: 449kcal, Carbohydrates: 40g, Protein: 22g, Fat: 24g, Saturated Fat: 6g, Cholesterol: 170mg, Sodium: 335mg, Potassium: 1284mg, Fiber: 9g, Sugar: 5g, Vitamin A: 10949IU, Vitamin C: 36mg, Calcium: 276mg, Iron: 6mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Boil your water before adding your oats. If you add your water and oats at the same time, you may end up with overcooked and mushy oats.
- Cook your vegetables first. For the best texture, I like to sautée my vegetables before making my oatmeal, so I can add them to the dish right away (before the oatmeal stiffens).
- Don’t over-stir! If you’re making your oatmeal on the stovetop, try not to over stir your oats. Too much stirring will lead to gluey oatmeal!
Comments
It was very delicious and I am not an oatmeal fan.
So happy you liked it!! Thanks, Jeanie!
Hi! Where does the 22g protein come from?
Hi there! The protein comes from the rolled oats, parmesan cheese, mushrooms, baby spinach, and egg. Enjoy!!
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