You are seriously missing out if you’ve never tried savory oatmeal! This savory oatmeal recipe not only is bursting with savory flavors from olive oil, fried egg, and salt and pepper, but it also has a perfect combination of textures from the creamy oats, crisp cherry tomatoes and arugula, and silky sauteed mushrooms.
Apparently my client is a trendsetter because all of a sudden, my inbox was inundated with recipes for savory oatmeal!And now I'm hopping on the savory oatmeal bandwagon with this version topped with sautéed mushrooms, olive oil drizzled oatmeal and fried egg!
Savory Oatmeal Inspiration
Consider this a canvas for all your savory desires! Try these other savory oatmeal toppings:
ASIAN // Scallions + soy sauce + sriracha + egg fried in sesame oil + sesame seeds
SIMPLE // Sharp cheddar + olive oil + sea salt and cracked black pepper + toasted almonds
GREEN // Sliced avocado + sauteed kale or spinach + olive oil + lemon juice + salt and freshly cracked black pepper + chia seeds
CARNIVOROUS // Spicy chicken sausage + peppers + onions
FALL // Sauteed mushrooms + caramelized onions + goat cheese
SPRING // Roasted asparagus + oven roasted tomatoes + poached egg + dill
Why I Love This Savory Oatmeal Recipe
If you’re someone who loves a savory start to your day, but want a breakfast that’s a bit more carb focussed, you’ll love this savory oatmeal! Oats are super satisfying because they’re rich in fiber to keep you feeling satiated. With a protein rich egg topping, plus sautéed veggies for more fiber (and flavor, obvi), this is one breakfast that lasts!
The sautéed mushrooms add meaty, umami flavor, and the microgreens add a bit of fresh flavor and peppery bite! I always love how the runny yolks blends in with the creamy oats!
Rolled Oats
There are many different types of oats to choose from in the oatmeal isle of the grocery store. The way they have been processed as well as the amount of time to cook varies between each type. I chose to use rolled oats, also called “old-fashioned” oats, in this recipe. Rolled oats mean the entire grain has first been steamed and then rolled to make it flat.
Compared to steel-cut oats, rolled oats cook at a faster rate, and absorb more liquid when cooking. They have a creamier texture with a little less bite. Steel cut oats have a great texture, but take longer to cook, so I like to use rolled oats to save time! Rolled oats are a great type to use while making a warm breakfast bowl, or even in baked goods like granola bars, muffins, and cookies.
Tips for Cooking Oatmeal
Oatmeal is a pretty simple thing to make, but we’ve all had a pretty ick bowl of oats before, so there is definitely an art to it! For a creamy bowl of oats, I like to use a mixture of almond milk and water. Using all milk makes it gluey and thick rather than creamy. Also, be sure to bring the water and almond milk to boil then reduce the heat to a simmer before stirring in the oats, which helps the oats cook more slowly and get a tender, creamy texture. Stir the oats a little while cooking to bring out the starches and make it creamy. Once the oatmeal has thickened and the oats are tender they are done! And don’t forget to season with a pinch of salt to add flavor!
How to Fry an Egg for This Savory Oatmeal
A fried egg is a perfect topping for this savory oatmeal! To fry and egg, first add a little bit of olive oil to a skillet and warm it on medium high heat. Once it’s hot, crack an egg into the oil. Right once the egg hits the pan, reduce the heat to let the egg cook slowly. Let the egg cook until the whites are solid and the yolk is just beginning to cook, and gently flip the egg onto its other side and let the egg cook for about 30 more seconds or until desired doneness. Sprinkle some black pepper and salt on top and it’s ready to be served.
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