Savory Oatmeal Recipes - Shape Magazine

10/20/2017 Savory Oatmeal Recipes | Shape Magazine
16 Savory Oatmeal Recipes
Try a new twist on your favorite breakfast for a delicious, lling meal you can eat any time of
day
By Brittany Risher[1]
Oatmeal with Sauteed Mushrooms, Onion, and Thyme
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A recent study[2] found that people who consumed oatmealeither instant or old-fashioned
felt fuller and had a suppressed appetite over four hours, compared to people who ate
ready-to-eat boxed cereals. While we're sure you've tried the hearty whole grain for
breakfast, we have good news for you: It tastes equally as delicious as a savory snack or meal,
any time of the day. Check out 16 ways to enjoy the lling food, any time of day.
https://www.shape.com/healthy-eating/meal-ideas/16-savory-oatmeal-recipes# 1/21
"I love this on a cold morning, particularly as I prepare for an active weekend at the gym, on
the road, or about town," says David Olson, the man behind A Bachelor and His Grill[3]. "This
dish is gorgeous, fresh, nutrient-dense, full of rustic, earthy avors, and lls the kitchen with
the most amazing of aromas."
Serves: 2 to 4
Ingredients:
2 cups water (1 cup water if using old-fashioned oats)
1 cup steel-cut oatmeal (or rolled old-fashioned oats)
2 tablespoons olive oil, plus additional to taste
1/2 medium onion, nely sliced
2 cloves garlic, minced
6 to 8 ounces crimini mushrooms, sliced
3 to 5 sprigs fresh thyme
1/2 cup nely grated smoked gouda
Flaky sea salt to taste
Cracked black pepper to taste
2 to 3 sprigs fresh thyme leaves, for garnish
Directions:
1. Bring water to a boil in a pot. Pour in oatmeal, reduce heat to a simmer, and cover. Cook
for 25 to 30 minutes, until oats have reached desired tenderness.
2. Meanwhile pour oil into a saucepan over medium heat and bring to a simmer. Add onion
and garlic and saute for 3 to 5 minutes. Add mushrooms and thyme sprigs and saute until
mushrooms turn golden brown, about 5 to 7 minutes. (If liquid dries too soon, add 1
teaspoon oil at a time.) Remove thyme sprigs.
3. When oatmeal nishes cooking, remove from heat and fold in gouda. Scoop into pan with
vegetables and mix thoroughly. Transfer to serving bowls and add olive oil, salt, and pepper
to taste. Garnish with fresh thyme leaves.
Avocado and Kale Oatmeal
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"The avocado makes this meal rich and creamy, while the kale gives it freshness and the
cocoa nibs provide a slightly bitter crunch," says Ilana Freddye, of the blog Whisked[4]. "It's
all rounded out with a nice touch of spice from the chili akes."
Serves: 1
Ingredients:
1/2 cup rolled oats
1 cup water
Salt
1 kale leaf, shredded
2 slices avocado
1/2 teaspoon chili akes
1 teaspoon olive oil
1 teaspoon cocoa nibs
Directions:
Mix oats, water, and a pinch of salt in a microwavable bowl and microwave on high for 3
minutes. Top with kale and avocado, sprinkling avocado with salt to taste. Top oatmeal with
chili akes, drizzled olive oil, and cocao nibs.
Oatmeal with Soy Nuts and Wakame Seaweed
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"Wakame adds umami to the oatmeal, and there's a nutty, crunchy textural contrast from the
soy nuts," says Escapades in Cookery[5]'s William Chen. His recipe makes one large serving,
so be sure you're hungry.
Serves: 1
Ingredients:
1 1/4 cups water
3/4 cup rolled (old-fashioned) oats
1/4 cup soymilk
1 handful dried, pre-cut wakame seaweed
1 1/2 teaspoons soy sauce
1 handful soy nuts, for garnish
Directions:
Bring water to boil in a small saucepan. Add oats and lower to medium heat. Simmer for 3
minutes, until water has reduced and oats are starting to thicken. Turn heat to medium-low
and add soymilk and wakame, stirring for another minute. Add soy sauce and stir another
minute or until seaweed has softened. Pour oatmeal into a bowl and garnish with soy nuts.
Oatmeal Congee
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"The inspiration for this recipe came from a Thai rice porridge breakfast I had in Bangkok,"
says (Don't Be) Too Timid and Squeamish[6] blogger Marcy Light. "As with many savory,
spicy, crunchy Thai recipes, you can adjust the condiments to suit your own tastes.
Serves: 1
Ingredients:
1/2 cup oatmeal
1 1/2 cups vegetable stock
1 egg, poached
1/4 cup mushrooms, sauteed
1/4 cup bean sprouts (optional)
2 scallions, sliced (optional)
1 tablespoon nely chopped cilantro (optional)
1/2 teaspoon nely chopped fresh ginger (optional)
1 tablespoon soy sauce (optional)
1 tablespoon fresh lime juice (optional)
Directions:
Combine oatmeal and stock in a saucepan and cook over medium heat for 5 minutes, stirring
occasionally. Pour into a serving bowl and top with egg, mushrooms, and remaining
ingredients as desired.
Spicy Oatmeal with Peanuts, Cilantro, and Ginger
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"I love how colorful this oatmeal is!" says The Mija Chronicle[7]'s Lesley Tellez. "It's got a
sweet tartness from the tomatoes and a spicy, gingery kick."
Serves: 2
Ingredients:
1 cup old-fashioned rolled oats
2 cups water
1 tablespoon canola oil
1 teaspoon black mustard seeds
2 tablespoons unsalted peanuts
3 tablespoons chopped onion
1/2 serrano chile, with seeds, minced
1-inch piece ginger, minced

1 pinch red chili powder
2 pinches curry leaves
1 roma tomato, diced
Salt to taste
1 small handful cilantro (or to taste), chopped
Directions:
1. Combine oats and water and cook on high heat in microwave for 2 and half minutes or
until cooked. Set aside.
2. Heat canola oil in a skillet over medium-high heat and add mustard seeds. When they
start to pop (about 1 to 2 minutes), add peanuts, onion, serrano, ginger, chili powder, and
curry leaves. Stir and cook about 3 minutes, until peanuts are lightly toasted and spices are
aromatic. Add tomato and salt to taste. Pour in oatmeal and cook another 1 to 2 minutes,
until heated. Stir in cilantro and serve.
Spinach Oats
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"With its classic Italian avors, this reminds me of spaghetti bolognese. It has no meat,
cheese, or pasta, but it's just as hearty," says Lilly Hippel, the human half of A Girl and Her
Food Processor[8].
Serves: 1
Ingredients:
1 cup water
1/4 cup steel-cut oats
1 cup frozen spinach
1 tablespoon nutritional yeast
1/4 cup marinara sauce
1/3 cup ground beef-style vegetable or soy protein crumbles (optional)
Salt and pepper to taste
Directions:
Boil water and stir in oats, reducing heat to medium. Cook for about 5 minutes, then taste-
test oats; they should be about halfway done. Stir in spinach and nutritional yeast, and
continue to simmer on medium heat about 5 minutes or until spinach is thawed and oats are
at preferred chewiness. Stir in marinara, protein crumbles, salt, and pepper and cook another
1 to 2 minutes to evenly heat all ingredients.
Gluten-Free Savory Porridge with Bacon, Cheddar, Fresh

Tomatoes, and Chives
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"The trio of smoky bacon, fresh ripe tomato, and sharp cheddar makes for a surprisingly
perfect combination with the nutty, wholesome avor of the oats," promises Anne, who
blogs with her mother, Donna, on Apron Strings.
Serves: 4
Ingredients:
8 slices bacon
1/2 cup whole milk
1/4 cup water
1 1/2 cups chicken stock
1/2 cup gluten-free steel-cut oats
1/2 cup shredded sharp cheddar cheese
1/4 cup chopped fresh chives, plus 1 to 2 tablespoons for garnish
Salt and fresh place pepper to taste
1 heaping cup grape or cherry tomatoes, halved
Cayenne pepper sauce (optional)
Directions:
1. In a large skillet over medium-high heat, cook bacon in batches, turning frequently, until
browned and crisp, about 5 to 8 minutes. Set aside on a paper towel.
2. While bacon is cooking, bring milk, water, and stock just to a boil in a medium saucepan
over high heat. Stir in oats and reduce heat to a simmer. Cook, stirring regularly, for 25 to 30
minutes, until liquid is absorbed and oats are tender and cooked through. Stir in cheddar,
chives, salt, and pepper and taste for seasoning. Just before serving, crumble bacon and stir
into oatmeal. Top with cherry tomatoes and extra chives and serve cayenne pepper sauce on
the side.
Curry Oatmeal
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"A twist on an old favorite, this spicy one-pot meal can be tweaked depending on whatever
veggies you have in the fridge," says Judy Trinh, of her namesake blog Judy's Home[9]. Her
recipe makes one "gigantic" serving, she adds, so consider sharing.
Serves: 1
Ingredients:
1/4 cup steel-cut oats
3/4 cup water (more or less, depending on if you like them softer or harder; or coconut milk)
1/2 teaspoon curry powder
Salt to taste
Vietnamese sh sauce to taste
1/8 red pepper, sliced
1/8 green pepper, sliced
1 bunch pea sprouts
2 shallots, sliced
1/4 to 1/3 cooked chicken breast, sliced
Green onions, sliced, for garnish
Directions:
Bring oats and water to a boil, then reduce heat to medium-high and simmer for about 30
minutes, stirring occasionally, until liquid has evaporated. Toss in curry powder, salt, and
sh sauce and mix. Add veggies and chicken and remove from heat. Garnish with green
onions.
Bacon, Cheddar, and FriedEgg Oatmeal
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"This dish is similar to creamy polenta," says An Edible Mosaic[10]'s Faith. "Turkey bacon
adds smokiness, onion deepens the avor, adding both a touch of natural sweetness as well
as savory notes, and sharp cheddar adds complexity. A fried egg with runny yolk is the
perfect topper."
Serves: 1
Ingredients:
1 tablespoon olive oil
2 slices turkey bacon, diced
1/2 small onion, diced
1/3 cup rolled oats
2/3 cup water
1 pinch sea salt
1 pinch black pepper, plus more to taste

2 ounces sharp cheddar, diced
1 fried egg
Directions:
1. Heat oil in a small saucepan over medium heat. Add bacon and cook until crisp, about 2 to
3 minutes, stirring occasionally. Transfer bacon to a small bowl and set aside.
2. Add onion to oil and cook, stirring occasionally, until softened and just starting to turn
brown, about 3 minutes. Stir in oats, water, salt, and pepper. Bring to a boil, then turn heat
to low and simmer until oats are tender, about 5 minutes. Turn off heat and stir in bacon and
cheese. Transfer to a bowl and top with fried egg and more black pepper, if desired.
Mediterranean Oatmeal
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"The rich, tangy avors of kalamata olives, sun-dried tomatoes, and feta cheese will bring
the sunny Mediterranean to your humble bowl of oatmeal," Marcy Light [11] says.
Serves: 1
Ingredients:
1/2 cup oatmeal
1 cup vegetable stock
1 dash dried oregano
Pepper to taste
1 tablespoon olive oil, divided
1 clove garlic, minced
1/4 cup kalamata olives, sliced
1/4 cup sun-dried tomatoes (packed in oil or reconstituted), chopped
1/4 cup crumbled feta cheese
Directions:
1. Combine oatmeal, stock, oregano, and pepper in a saucepan and cook over medium heat
for 5 minutes, stirring occasionally.
2. Heat 1/2 tablespoon oil in a pan over low heat. Add garlic, olives, and sun-dried tomatoes
and saute about 3 minutes, until tender.
3. Top oatmeal with vegetable mixture, add feta, and drizzle with remaining oil.
Oatmeal with Tofu
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"By adding in unusual ingredients like cilantro, soy sauce, and tofu, oatmeal can be
transformed into a bowl of comforting gooey, creamy mess packed with tons of Asian avors
and many good-for-you nutrients," says Stephanie Chung, who posts at A Nutritious
Plate[12].
Serves: 1
Ingredients:
3 ounces silken tofu
1/4 cup corn kernels (fresh or frozen)
1/4 cup edamame
1/4 cup peas
3/4 cup cooked steel-cut oats
1 tablespoon chopped cilantro leaves
1 egg, well beaten
2 tablespoons chopped scallions
Soy sauce to taste (optional)
Directions:
Add rst six ingredients to a small pan over high heat, stirring well and breaking tofu into
chunks. Bring to a boil, then turn down the heat to simmer until tofu is heated thoroughly,
about 5 minutes. (Add water if mixture gets too thick.) Slowly pour in egg while slowly
stirring and bring mixture to a boil again. Remove from heat and stir in scallions. Serve with
splash of soy sauce, if desired.
Vegetarian Oatmeal on aBed of Spinach
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"This recipe brings together a lot of my favorite foods, avors, and textures. I love the
combination of sweet and savory, as well as the soft texture of the oats and avocado with the
crunchy pepper and juicy pineapple," says Heather Nauta, who shares her recipes on Healthy
Vegan Recipes[13].
Serves: 2 to 3
Ingredients:
1 onion, chopped
3 cloves garlic, minced
2 tablespoons white wine (or vegetable broth)
3 cups sliced mushrooms
1 lime, zested and juiced
1 tablespoon mixed dried herbs (basil, oregano, marjoram)
1 teaspoon paprika
1 teaspoon sea salt
1 cup rolled oats
1 1/2 cups water (or vegetable broth)
1 tablespoon nutritional yeast
2 cups spinach
1 red pepper, chopped
1 cup chopped fresh pineapple

1 avocado, sliced
Directions:
1. Heat a pot over medium-high heat and cook onions and garlic in wine for 5 minutes. Add
mushrooms, lime zest and juice, herbs, paprika, and salt and cook for another 10 minutes,
until mushrooms are softened. Add oats, water, and nutritional yeast and stir to combine.
Turn heat down to medium-low and let cook for 5 minutes, or until oats are softened and
liquid is absorbed.
2. You can either serve this over a bed of fresh spinach and topped with pepper, pineapple,
and avocado, or stir spinach, pepper, and pineapple in to cook a little bit and then serve
topped with avocado.
Sichuan Oatmeal
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"A bowl of oatmeal built from the avors of my favorite noodle dish, dan dan noodles, this is
creamy, spicy, peanutty, and overall very avorful," Stephanie Chung[14] says.
Serves: 1
Ingredients:
2 cups water
1/2 cup bean sprouts
1/2 cup shredded Taiwanese cabbage
1/4 cup low-sodium chicken stock
3/4 cup cooked steel-cut oats
1/2 to 1 teaspoon chili sauce
1/2 tablespoon peanut butter
1/2 tablespoon Chinese sesame paste
2 tablespoons nely chopped scallions
Sesame oil
Directions:
1. Bring water to a boil in a pot over high heat. Add bean sprouts and cabbage and simmer on
medium heat until tender, about 5 minutes. Drain and set aside.
2. In the same pot over medium heat, add stock, oatmeal, sprouts, and cabbage. Cook for 3
minutes, stirring occasionally.
3. Meanwhile in a small bowl, mix together chili sauce, peanut butter, and sesame paste. If
mixture is too thick to stir well, add a splash of hot water to help paste blend together. Set
aside.
4. When oatmeal is heated thoroughly, add sauce and scallions. Stir well and remove from
heat. Cover pot and let sit for 2 to 3 minutes. Serve drizzled with sesame oil.
Basil Pesto Oats
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"These Italian-style savory oats are full of rich avors like garlic, basil, and tomato. The
texture is similar to that of risotto, but the meal comes together much quicker than risotto
would," says Fear of Bananas[15]'s Stephanie Smith.
Serves: 2
Ingredients:
1 tablespoon extra-virgin olive oil
1 link sun-dried tomato and basil chicken sausage, chopped
2 cloves garlic, diced
2 tablespoons fresh basil
1 tablespoon red wine (optional)
1 1/4 cups water
1/3 cup Coach's Oats[16]
3/4 cup tomato sauce
2 tablespoons pesto
1 1/4 ounces Parmigiano-Reggiano cheese
1/2 cup pickled vegetables (optional)
Directions:
In a saucepan over medium-high heat, add oil, sausage, garlic, and basil and saute for 3 to 5
minutes, until browned. Remove sausage from pan and set aside. Deglaze pan by pouring in
wine, scraping up any brown bits from the bottom of the pan with a wooden spoon. Add
water and bring to a boil over high heat. Add oats, reduce heat to medium, and cook 3 to 5
minutes, until most liquid is absorbed. Mix in tomato sauce and pesto, then add sausage and
cheese, mixing well until cheese is melted. Serve topped with pickled vegetables, if desired.
Spinach and RoastedVeggie Oatmeal
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"The vegetables and spices transform creamy oatmeal into spicy, nutty dish that reminds me
of southern-style grits without the grittiness," says Alex, the blogger behind Spoonful of
Sugar Free[17].
Serves: 1
Ingredients:
1 cup water (or broth)
1/2 cup rolled oats
1/4 cup chopped spinach
1/4 cup cubed and roasted butternut squash or sweet potatoes
1 teaspoon rosemary (or other spice of choice)
1 fried egg (optional)
Directions:
Boil water with oats in a small saucepan over high heat, stirring occasionally, until thick and
creamy, about 15 to 20 minutes. Stir in spinach, then remove from heat. Add squash, spices,
and salt and pepper to taste. Top with fried egg, if desired, and serve warm.
Clean-eating Savory Oatmeal
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"This delicious dish is super creamy and wonderfully comfortingand guilt-free!" says
Tiffany, of The Gracious Pantry[18].
Serves: 1
Ingredients:
1/2 tablespoon olive oil
1/2 cup chopped red onion
4 crimini mushrooms, sliced
1 cup cooked oatmeal
1 tablespoon grated Parmesan
Directions:
Add oil to a non-stick pan over high heat. Once hot, add onions and mushrooms and saute
for 3 to 5 minutes, until translucent. Stir in oatmeal and blend well. Once oats are hot
enough (about 1 to 2 minutes if oatmeal has been sitting at room temperature or 4 to 6
minutes if it's cold), stir in Parmesan, turn heat off, and allow cheese to melt as you continue
stirring. Add salt and pepper to taste.
Links
1. https://www.shape.com/users/brittany-risher
2. http://www.nutritionj.com/content/13/1/49
3. http://abachelorandhisgrill.com/2012/05/savory-oatmeal/.html
4. http://www.ilanafreddye.com/2012/03/avocado-kale.html
5. http://escapadesincookery.blogspot.com/2012/10/savory-oatmeal-soy-nuts-n-
seaweed.html
6. http://www.tootimidandsqueamish.com/2011/04/savoring-savory-oatmeal/
7. http://www.themijachronicles.com/2010/03/spicy-oatmeal-with-peanuts-cilantro-and-
ginger/
8. http://agirlandherfoodprocessor.blogspot.com/2012/03/savory-spinach-oats.html
9. http://judyshome.wordpress.com/tag/savory-oatmeal/
10. http://www.anediblemosaic.com/?p=9809
11. http://www.tootimidandsqueamish.com/2011/04/savoring-savory-oatmeal/
12. http://nutritiousplate.com/2009/11/28/oatmeal-chinese-style/
13. http://www.healthyveganrecipes.net/vegan-travel/savory-oatmeal-recipe
14. http://nutritiousplate.com/2010/01/12/oatmeal-the-superbly-crazy-chinese-style/
15. http://fearofbananas.com/2011/07/12/savory-oats/
16. http://www.coachsoats.com/
17. http://www.spoonfulofsugarfree.com/2012/12/20/savory-oatmeal/
18. http://www.thegraciouspantry.com/clean-eating-savory-oatmeal/
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10/20/2017 Savory Oatmeal Recipes | Shape Magazine

16 Savory Oatmeal Recipes

Oatmeal with Sauteed Mushrooms, Onion, and Thyme

Avocado and Kale Oatmeal

Oatmeal with Soy Nuts and Wakame Seaweed

Spicy Oatmeal with Peanuts, Cilantro, and Ginger

1-inch piece ginger, minced

Gluten-Free Savory Porridge with Bacon, Cheddar, Fresh

Bacon, Cheddar, and FriedEgg Oatmeal

1 pinch black pepper, plus more to taste

Oatmeal with Tofu

Vegetarian Oatmeal on aBed of Spinach

1 cup chopped fresh pineapple

Basil Pesto Oats

Spinach and RoastedVeggie Oatmeal

Clean-eating Savory Oatmeal

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