Hearty and so satisfying, this savory oatmeal recipe is an amazing high-protein breakfast to start your day. Steel cut oats and mushrooms are cooked on the stovetop until creamy and delicious, and then topped with fried eggs, sliced avocado, baby arugula, and whatever other toppings you like! This healthy breakfast idea would also work wonderfully for lunch or dinner, too.
Savory oatmeal may seem a little different, but this recipe is a hit with my blog readers! One said: “This was delicious! I had not thought about oatmeal as savory but I’m a convert. The eggs made the dish so creamy and balanced the arugula bite.”
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Savory Egg Oatmeal with Arugula
Oatmeal is one of my absolute favorite breakfasts (and, let’s be honest, dinner on occasion). That’s probably why I have so many tasty oatmeal recipes on my blog!
I love that it can be so nutritious (if made right), and that you can easily switch up the flavors based on what you’re craving and have on hand. (For inspiration, here’s an in-depth guide on !).
Lately, I’ve been wanting to mix things up from the usual sweet oatmeal. Enter: savory oatmeal. As a registered dietitian, I’m all about breakfast ideas that keep you full and satisfied for hours, and this recipe definitely fits the bill!
These savory oatmeal bowls are incredibly easy and really delicious. You’ll feel like you’re having a decadent mushroom risotto for breakfast. It’s easy to reheat later, too!
The toppings are up to you, but clearly I recommend a runny yolk fried egg and a couple of my other faves: avocado and arugula. 🙂
It’s also gluten free and dairy free (if you leave off the parmesan cheese), so everyone can enjoy it! You can even make it vegan by leaving off the eggs, too.
Looking for more delicious oatmeal recipes? Try this stovetop apple cinnamon oatmeal, almond milk overnight oats with berries, or high protein oatmeal.
Recipe Ingredients
To make this savory oatmeal, you’ll need:
- steel-cut oats (I love the texture and chewiness of steel cut oats, but you can use quick oats or rolled oats for a much quicker cook time. Just be sure to watch them so they don’t overcook.)
- eggs (These are optional, but highly recommended! The jammy egg yolks add to the savoriness and creaminess of the oats.)
- avocado (A ripe avocado will have a slight give when squeezed, but if it’s too soft, it’s likely overripe.)
- mushrooms (I used cremini mushrooms, but white mushrooms or portobello/baby bella mushrooms would work, too!)
- arugula (This adds a lovely peppery flavor to the dish, but you can swap it out for spinach if desired.)
- onion
- garlic
- olive oil
Steel cut oats are always a fun way to mix it up from rolled oats. If you haven’t tried them, give them a shot! They take longer to cook but they have such a nice chewy texture.
Looking for more delicious savory breakfast ideas? Try this goat cheese veggie frittata or this make ahead sausage egg casserole.
How to Make Savory Oatmeal with Eggs
This avocado oatmeal recipe is easy to throw together. It would be a great one to make as a weekend breakfast and then enjoy the leftovers throughout the week!
First, start by sautéing your onions, mushrooms, and garlic. Once they have softened, add the oats and water, bring to a boil, then simmer for about 25 to 30 minutes.
If you’re tight on time, feel free to use either the quick & easy steel cut oats or the quick cooking rolled oats I referenced above – they won’t take as long to cook! 🙂
While waiting for the oatmeal to finish cooking, fry up your eggs in a skillet over low-medium heat. (This usually only takes a few minutes, so try not to start them too early!)
Once the oatmeal is ready, add the toppings of your choice, salt and pepper to taste, and enjoy!
Just look at that bowl of breakfast bliss – yum! Feel free to add some hot sauce or sriracha if you want to make it spicy.
Can I prep these savory oats ahead of time?
Yes! Make the oatmeal on the stovetop as instructed per the recipe, then store it in the fridge. (I recommend leaving off the toppings until later – including the eggs and avocado.)
When you’re ready to enjoy it, rehydrate the oatmeal with a splash of milk or water and pop it in the microwave. Reheat it until hot, stir, then add your desired toppings and enjoy!
Is this recipe dairy free and gluten free?
Yes, this recipe is gluten free as long as you use gluten-free certified oats. And, it can easily be made dairy free by leaving out the parmesan cheese.
The full savory steel cut oats recipe is at the bottom of this post. Let me know how you like it!
Want more oatmeal recipe inspiration? Try these:
- Almond Milk Overnight Oats with Berries
- Healthy Banana Baked Oatmeal
- Chocolate Peanut Butter Overnight Oats with Banana
- Pumpkin Pie Oatmeal
Have you ever tried savory oatmeal before? What are your favorite toppings?
Savory Avocado Steel Cut Oatmeal with Egg (Stovetop Recipe)
July 24, 2019 by Anne Mauney, MPH, RD
This hearty and satisfying savory oatmeal recipe with avocado is sure to become your new favorite breakfast - and maybe even lunch and dinner, too!
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Yield
4 to 6 servings
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Ingredients:
For the oatmeal
- 1 onion, chopped
- 8 oz crimini mushrooms, chopped
- 1 clove garlic, crushed
- 1 tablespoon olive oil
- 1 and 1/2 cups steel cut oats*
- 6 cups water
- salt and pepper, to taste
Toppings, for serving
- Fried eggs
- Sliced avocado
- Baby arugula
- Optional: shaved parmesan cheese, parsley, sautéed mushrooms
Instructions:
- Heat the onion, mushrooms, and garlic in a large pot with the olive oil over medium-high heat. Cook for 6-7 minutes, until the onions are slightly browned and the mushrooms are cooked down.
- Add the steel cut oats and water. Bring to a boil, then reduce heat to low and simmer 25-30 minutes, until the oatmeal is tender and the mixture has thickened. Season to taste with salt and pepper.
- Top with fried eggs, avocado, arugula, parmesan, parsley, and sautéed mushrooms.
Notes:
*You can use rolled or quick oats in this recipe instead of steel cut oats, but pay attention to the instructions for cooking on the bag/box as they will cook much more quickly than the steel cut oats used in this recipe.
Did you make this recipe?
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