This Simple Savory Oatmeal is chalk full of veggies, protein and healthy fats; all around, a well-balanced breakfast. And not only is it simple and delicious to make - it all comes together in less than ten minutes.
Simple Savory Oatmeal
I’ve always enjoyed my oatmeal on the sweeter side of the breakfast-spectrum; fruit and almond-butter have always been my go-to additions. So as you can imagine, I was a bit skeptical at the idea of a savory oatmeal, however after a little experimentation, I can honestly say this might be the meal to redefine breakfast in a way that will take you by surprise.
To me, this Simple Savory Oatmeal is reminiscent of Risotto, though a much lighter, healthier version. The oats are also cooked in bone broth, which not only adds protein and nutrients to the meal, but it adds a unique depth of flavor as well.
Once you try this Simple Savory Oatmeal recipe, I have a feeling it will become a staple in your breakfast routine… and maybe even your dinner-rotation.
What Kind of Oats Should I Use?
You can use quick cooking or regular rolled oats for this recipe. I have been using Bob's Red Mill Gluten Free Organic Rolled Oats which work really well. The quick cooking variety, yield a creamier finished product. Additionally, you may want to avoid using Steel Cut Oats for this recipe, as they take longer to cook.
Savory Oatmeal Topping Variations
The topping variations on this Simple Savory Oats recipe are endless! You can sub out anything that you don’t like, or add in anything you have on hand. You can honestly be as creative as you wish.
If you don’t enjoy hard boiled eggs, you can top the dish with a fried egg instead. You can also mix in some ham or bacon…. which would be divine!
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Ingredients
For the Oats:
Chicken Broth: Store-bought or homemade. Bonafide Provisions makes a wonderful broth. It’s certified organic, frozen fresh, made from free-range bones (slow-simmered for eighteen hours prior to distribution). While one bag of broth usually retails for $10, I’d recommend stocking up when they go on sale; you can store them in the freezer until you need ‘em!
Oatmeal: I have found that rolled oats, or quick cooking rolled oats work best in this recipe. My favorite is Bob's Red Mill Gluten Free Organic Rolled Oats. The quick cooking rolled oats will provide a creamier finished product.
Sea Salt
Fresh Spinach
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For The Mushrooms
Extra Virgin Olive Oil
Mushrooms: Cremini or Shiitake are my favorites
Garlic: Adjust the amount to your liking. I love garlic, but you can cut back the amount, if you'd like.
Toasted Sesame Oil: This is totally optional, but it adds such a nice depth of flavor to the dish.
Additional Toppings:
Hard Boiled or Fried Egg: Shooters choice! Both are fantastic options.
Parmesan Cheese: If possible, don’t skip the parm! It adds a nice touch of saltiness, nuttiness, and a ton of creaminess to the dish.
Green Onions
Red Pepper Flakes
Truffle Oil: Listen, everything's better with a little drizzle of Truffle Oil. I can’t get enough of this Truffle Oil, by Truff.
Instructions
- In a small saucepan, bring the broth to a boil and add the salt and oats, then stir to combine. Reduce the heat to medium and continue to stir the oats occasionally while you prepare the toppings. I like to prepare my hard boiled eggs in advance and keep them stored in the fridge. If you don't have hard boiled eggs on hand, you can boil them or fry an egg or two while cooking the oats.
- While the oats are cooking, heat a medium skillet over medium low heat and add the extra virgin olive oil and the sliced mushrooms. Cook the mushrooms for 5-7 minutes or until soft.
- Once the mushrooms have softened, lower the heat, then add the garlic and toasted sesame oil. Cook for about 1 minute.
- Remove the mushrooms and place in a small bowl. To the same skillet add the spinach along with a pinch of salt and sauté for 3-4 minutes.
- Once the oats are ready (all the liquid will have been absorbed), place the oats in your serving bowls. Top each serving with some of the sauted spinach, mushroom, egg, parmesan cheese, green onion, and red pepper flakes. Drizzle with truffle oil and enjoy.
How to Serve:
Serve this Simple Savory Oatmeal nice and warm! Divide the oats between two bowls, then divide the toppings between the 2 servings. You can also make it ahead of time and reheat it on the stove top or oven.
You may also like:
Twice Baked Breakfast Potatoes
Did you make this recipe? I’d love to see it, hashtag it on Instagram #simpleandfraiche. Questions? Leave a comment below!
Simple Savory Oatmeal
Ingredients
For The Oats
- 1 cup Bone Broth
- ½ cup Rolled Oats
- ¼ teaspoon Sea Salt
For The Mushrooms
- 1 tablespoon Extra Virgin Olive Oil
- ½ cup Mushrooms sliced
- 3 cloves Garlic minced
- ½ teaspoon Toasted Sesame Oil
Additional Toppings
- 2 eggs Hard Boiled or Fried
- 1-2 tablespoon Parmesan Cheese adjust to taste
- 2 tablespoon Green Onions sliced
- ¼ teaspoon Red Pepper Flakes
- ½ teaspoon Truffle Oil adjust to taste
Instructions
- In a small saucepan, bring the broth to a boil and add the salt and oats, then stir to combine. Reduce the heat to medium and continue to stir the oats occasionally while you prepare the toppings. I like to prepare my hard boiled eggs in advance and keep them stored in the fridge. If you don't have hard boiled eggs on hand, you can boil them or fry an egg or two while cooking the oats.
- While the oats are cooking, heat a medium skillet over medium low heat and add the extra virgin olive oil and the sliced mushrooms. Cook the mushrooms for 5-7 minutes or until soft.
- Once the mushrooms have softened, lower the heat, then add the garlic and toasted sesame oil. Cook for about 1 minute.
- Remove the mushrooms and place in a small bowl. To the same skillet add the spinach along with a pinch of salt and saute for 3-4 minutes.
- Once the oats are ready (all the liquid will have been absorbed), place the oats in your serving bowls. Top each serving with some of the sauted spinach, mushroom, egg, parmesan cheese, green onion, and red pepper flakes. Drizzle with truffle oil and enjoy.
Trina says
OMG!!! I first need to say, I have always to wanted to enjoy oatmeal because it's a healthy breakfast option, unfortunately I was only able to occasionally tolerate it especially once over night oats became a thing. But this, I never thought I would ever call oatmeal crave worthy, but I love it. The flavors linger on my palate long after I have enjoyed it, and it's packed with protein. I can't say enough good things about it. Interestingly enough my husband who enjoys oatmeal with brown sugar and butter can't wrap his head around this, but I enjoy it for both breakfast and dinner. Thank you for this recipe.
Nadia says
Trina- Thank you so much for the kind comment! I am SO happy to hear you enjoyed this recipe. It's one of our favorites as well. My husband says he can't believe that oatmeal can taste like risotto! HA!