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Did you know you can have oatmeal in a savory way? I recently saw this in a magazine and I had to give it a try! Oats are cooked with water and parmesan cheese and then topped with fresh veggies and a fried egg. It’s a simple hearty breakfast that’s so easy to customize!
Ingredients to make the recipe
- Rolled Oats: I like to use rolled oats but you can also use steel cut oats or even quick oats, although the texture is not as idea with the quick ones.
- Water or Milk: You can use milk for a creamier texture, but water works just as well.
- Cheese: Shredded parmesan adds a saltiness and savory flavor to the oatmeal.
- Vegetables of Choice: I used mushrooms, thinly sliced shallots and baby spinach to top the savory oatmeal.
- Egg: A fried egg tops off the savory bowl. The yolk mixes with the oatmeal for a wonderfully rich flavor. Try scrambled, poached or boiled eggs also!
- Herbs: I finish off the dish with a garnish of chopped chives for a mild onion flavor.
How to make savory oatmeal
- Make the oatmeal in the microwave or on the stovetop.
- Stir in the parmesan cheese as soon as it finishes cooking.
- Cook the veggies, place over the oatmeal and add the fried egg.
Tips for making the recipe well
- Use rolled oats or steel cut oats. Quick oats will result in a much softer oatmeal. Use a mix of rolled and steel cut oats for a creamy texture and a chewier bite.
- Use any veggies you like! Bell peppers and wilted kale would work great as toppings. This is a great recipe to use up any leftovers you have in your fridge.
- Make it vegan. You can make up the oatmeal with a plant based milk like almond or oat, skip the fried egg and use a vegan cheese or nutritional yeast to stir into the oatmeal.
- Boil the water before adding the oats if cooking on the stovetop. If you dd the water and oats at the same time, it can lead to overcooked and mushy oats.
Frequently asked questions
If making the oatmeal on the stovetop, it’s important not to over stir the oats.Stir them every now and again, but it’s best to leave them undisturbed as much as possible.
The oatmeal itself can easily be made days ahead of time, and then just reheated on the stovetop when you are ready to serve it. I prefer to make the toppings when I’m ready to serve so that everything is nice and fresh.
Oats are naturally gluten-free. If you or someone in your family has an intolerance, be sure to use GF certified oats as they are often processed in the same factory as wheat products.
This savory oatmeal recipe was a huge hit with my family. Oats are such a great ingredient to incorporate into a well balanced diet, and if you are not a sweet person, this is an ideal breakfast for you. Mix it up with your favorite toppings for a delicious and healthy start to the day!
More oatmeal recipes:
- Baked Cranberry Pecan Oatmeal
- Easy Overnight Oatmeal
- Basic Oatmeal Recipe
- Apple Cinnamon Oatmeal Cups
- Baked Steel Cut Oatmeal
- Protein Oatmeal
- Oatmeal Breakfast Bars
- Baked Blueberry Oatmeal
- Oatmeal Raisin Cookies
If you’ve tried this healthy-ish feel good Savory Oatmeal with Egg recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Savory Oatmeal with Egg
- 1 tablespoon olive oil divided
- 1 small shallot thinly sliced
- 4 ounces mushrooms halved
- 4 ounces baby spinach
- 1 large eggs
- Chives for serving
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.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.