Name: Savory Oatmeal Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup steel-cut oats; 1-2 teaspoons of olive oil; 3 ¼ cups water; 1 tablespoon soy sauce (or GF liquid aminos); ½ teaspoon salt; 1 avocado, sliced; Drizzle of chili crisp (or toasted sesame oil ); Furikake (or toasted sesame seeds); Toasted walnuts; Cilantro; Green onions; Jammy boiled eggs (7 1/2 minutes)

Savory oatmeal made with creamy steel-cut oats, mushrooms, avocado, jammy eggs, chili crisp, and furikake. A cozy, satisfying breakfast that’s great for meal prep.

Think of Savory Oats as breakfast risotto - creamy and comforting with a satisfying little chew. We season steel-cut oats with soy sauce (or bone broth) for savory umami depth, then pile them high with a variety of toppings: sautéed mushrooms, creamy avocado, a jammy egg, chili crisp, and furikake. So much flavor!

It’s warm, nourishing, and endlessly customizable - the kind of breakfast I actually look forward to on a chilly morning. And don’t save it just for breakfast! These savory oatmeal bowls make an easy lunch or dinner, too.

The secret is starting with steel-cut oats and toasting them first. They retain their wonderful chewy texture as they cook, making them especially delicious with savory toppings.

Why Savory Oatmeal is my Favorite Oatmeal

This recipe actually started with a little experiment on myself. One morning, I checked my blood sugar after eating my usual bowl of steel-cut oats with berries and maple syrup and was surprised by the spike. So the next morning, I tried my oats savory instead - with soy sauce, avocado, mushrooms, and an egg - and my blood sugar response was much steadier.

I love experimenting like this in the kitchen, paying attention to how different foods make me feel. And honestly? I ended up liking the savory oats even more! They're satisfying, comforting, and have become one of my favorite ways to eat steel-cut oats. I'll often make a batch on Monday, then reheat individual portions for easy breakfasts throughout the week.

Savory Oatmeal Ingredients

Steel-cut oats - Their hearty, chewy texture and earthy, nutty flavor are perfect for savory oatmeal and become wonderfully creamy as they cook.
Water or broth - Water keeps the flavor clean and simple, or use vegetable, bone, or chicken broth for more savory depth. For an easy protein boost, stir collagen powder or bone broth powder into the cooking liquid.
Soy sauce - Adds savory, umami depth right into the oats; use tamari or liquid aminos for gluten-free.
Olive oil - Used to toast the oats first, bringing out their naturally nutty flavor.
Salt and pepper, to taste.
Optional toppings - Sautéed mushrooms, sliced avocado, jammy eggs, chili crisp (or toasted sesame oil), furikake (or toasted sesame seeds), cilantro, and green onions. Sautéed vegetables or greens work too! Mix and match, or use what you have in the fridge to create your perfect bowl!

How to Make Savory Oatmeal

1. Toast the oats. Add olive oil and oats to a medium saucepan and toast over medium-high heat for 1-2 minutes.

toasting steel cut oats in a saucepan with a wooden spatula.

saucepan with steel cut oats and broth, with a wooden spatula resting on the edge.

2. Cook the oatmeal. Add water, soy sauce, and salt to the saucepan and stir. Bring to a boil, then cover, reduce to medium-low heat, and simmer for 17-20 minutes. Stir occasionally. Cook until the water is mostly cooked off and the oats are al dente (tender, yet chewy). Season with salt and black pepper.

cooked steel cut oats in a saucepan with a wooden spatula.

Tip: Prep your toppings while the oatmeal cooks!

3. Serve. Divide the oatmeal among bowls and top with your desired toppings. You can keep it simple with a drizzle of sesame oil or chili crisp, avocado, and furikake, or add jammy boiled eggs or sautéed mushrooms for a heartier meal. Garnish with scallions and/or cilantro.

two bowls of savory oats with avocado, sautéed mushrooms, cilantro, and chili crisp.

How to sauté the Mushrooms

Warm olive oil in a skillet, then add the mushrooms, and sauté over medium heat until golden. Give them plenty of room in the skillet and let them brown before stirring too much. Season with salt and black pepper.

How to Make the Jammy Eggs

Boil eggs for 7 1/2 minutes, then cool in cold water and peel.

Chef’s Tips

Give your savory oatmeal a protein boost. Sometimes I add bone broth powder or collagen to the water for a little extra protein. Or top it with a jammy egg or crispy tofu.
Prepare your savory oatmeal in the Instant Pot. Reduce the water amount to 3 cups. Pressure cook for 3 minutes, then let it release naturally.
Don’t skip toasting the oats! Toasting steel-cut oats in olive oil for a minute or two enhances their naturally nutty flavor and gives the finished oatmeal chewy texure and depth.
Keep a little texture. For the best texture, cook the steel-cut oats until creamy but still pleasantly chewy, similar to risotto. Avoid cooking them until completely soft or mushy.
Adjust the consistency to preference. The oats will continue to thicken as they sit. If they get thicker than you like, simply stir in a splash of water or broth until creamy again.

Serving Suggestions

So many options here, friends! In addition to sautéed mushrooms or jammy eggs, you can also top your bowl of savory oatmeal with sautéed greens, roasted vegetables, a fried egg, cheese or nutritional yeast, kimchi, edamame, crispy tofu, or whatever needs using up in the fridge! For heat and an extra flavor kick, top with chili crisp, sriracha, or hot sauce.

Meal Prep & Storage

Meal prep: Make a batch of oatmeal at the beginning of the week and refrigerate in a single jar, or individual portions. Reheat with a splash of water or broth to loosen them, then add fresh toppings just before serving. Keep any prepped toppings in separate containers. Perfect for busy mornings!

Storage: Store leftovers for up to 4 days in an airtight container in the fridge, or freeze for up to 3 months.