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Savory Oatmeal (Vegan)

by Capri Lilly

Delicious Savory Oatmeal. Sure, oatmeal tastes great with fresh berries, maple syrup, and cinnamon, but have you ever tried savory oatmeal!? Oatmeal is a hearty base that can hold up to any toppings. Adding a few spices to the oatmeal and topping it with sauteed mushrooms, spinach, sweet potatoes, and avocado takes your average oatmeal to a whole new level! You can even add your favorite regular or plant-based alternative meat to top off this tasty bowl of goodness!  (The recipe is vegan and gluten-free.)

If you’d like to try more oatmeal recipes, check out our Golden Turmeric Oatmeal, Blueberry Baked Oatmeal, and Baked Pumpkin Oatmeal With Maple Cream Cheese Swirl next.

bowl of cooked oats with savory toppings

Savory oatmeal is one of those dishes that you try once and wonder why you haven’t had it before. The warm spices and savory flavor of the oatmeal are a delightful departure from your typical sweet oatmeal. You can customize your oats however you like by adding any of your favorite roasted veggies, onions, or even topping with a yummy over-easy egg!

This recipe is originally from my cookbook, Cooking With Sea Moss, which has over 50 plant-based, gluten-free, Top 8 allergen-friendly recipes that include the option of adding sea moss gel. I like to add sea moss to the water when making the oatmeal. It absorbs nicely into the oats and does not alter the flavor. Of course, adding sea moss is completely optional, but if you are looking to add more nutrients to your oats, try a spoonful of sea moss gel, Chaga mushroom powder, or even spirulina!

You’ll Love This Savory Oatmeal Recipe! It’s:

  • Affordable! If you want to eat well on a budget, make the most out of that container of oatmeal. Now that you’re not limited to sweet oatmeal for breakfast, you can have savory oatmeal any time of day. Savory oatmeal is the cost-effective base for a meal that you can enjoy in a million different ways.
  • Customizable! This will become your favorite way to eat oatmeal. You can season it however you’d like and add whichever toppings too.
  • Nutritious! Oatmeal is a whole grain and this meal is full of good-for-you ingredients like avocado and veggies for a healthy, filling meal.
black bowl filled with savory oatmeal on the base and topped with sliced avocado, cooked mushrooms, roasted sweet potatoes, sauteed spinach, and pesto with a gold spoon in the bowl

Ingredients You’ll Need

  • Gluten-free Rolled Oats: Use old-fashioned oats, not quick oats or instant oats. Steel cut oats also work well but have more of a chewy texture and take longer to cook. Ensure they are certified gluten-free to keep this recipe gluten-free.
  • Water: To cook the oats.
  • Black Pepper: Use freshly ground black pepper for the best flavor.
  • Smoked Paprika: This adds a smoky flavor.
  • Pinch of Salt: Depending on your toppings, you may not need salt so this ingredient is optional.
  • Sea Moss Gel: This optional superfood ingredient provides added nutrients to the oatmeal. It also thickens the oatmeal, but it does not alter the taste.

Savory Oatmeal Toppings

When it comes to the toppings, you can get as creative as you like. Here is what we like to put on our savory oatmeal bowl:

  • Portobello Mushrooms
  • Garlicky Spinach
  • Roasted Sweet Potatoes
  • Avocado
  • Avocado Spinach Pesto: A vibrant, herbaceous, garlicky, luscious sauce that can be made in less than 10 minutes.
  • Poached, Scrambled, Over-Easy, or Over Medium Egg
  • Chopped Fresh Herbs such as Parsley or Cilantro
  • Vegan Sausage or Regular Sausage
  • Parmesan Cheese or Nutritional Yeast
  • Sriracha or Hot Sauce, for a bit of heat
a bowl of savory oatmeal with a golden spoon inserted

How to Make Savory Oatmeal

COOK THE OATMEAL. In a small saucepan, bring the water to a boil. Reduce the heat to a simmer and stir in the rolled oats. (Add any optional mix-ins like sea moss gel, Chaga mushroom powder, or maca). Cook for about 7-10 minutes, stirring occasionally, until the oats are creamy and reach your desired consistency. (You can also cook the oatmeal according to the stovetop instructions on the package.)

SEASON. Once the water is fully absorbed, season the oatmeal with smoked paprika, cumin, black pepper, and a pinch of salt. Stir to combine. 

SAUTÉ VEGGIES. In a small skillet over medium heat, add 1 tbsp of olive oil or avocado oil. Season the portobello mushrooms with salt and pepper and saute the sliced portobello mushrooms for 5-7 minutes, or until soft. Remove the mushrooms from the skillet and add the minced garlic. Saute for 1 minute, then add spinach and saute for 2-3 minutes. (Optional: Air Fry the sweet potatoes or roast them in the oven)

ASSEMBLE THE BOWL. Add the oatmeal to a bowl. Top with sauteed mushrooms, spinach, sliced avocado, and/or any of your favorite toppings. Add a dollop of Avocado Spinach Pesto, if desired.

bowl of savory oatmeal with a halved avocado in the background

Variations

  • Savory Oatmeal with Egg: Fry an egg and add it for extra protein. Learn how to make an over easy egg or over medium egg with our step-by-step guide.
  • Asian Savory Oatmeal: Add miso paste, soy sauce(or coconut aminos), rice vinegar, and ginger directly to the oatmeal and top with scallions.
  • Spicy: For some heat, add diced jalapenos, red pepper flakes, or a dash of your favorite hot sauce.

Tips To Nail the Recipe

  • Use rolled oats. It’s tempting to use instant but it just takes a few extra minutes to cook rolled oats and the end result is worth it.
  • Pay attention to the liquid-to-water ratio. Adjust accordingly for thicker or thinner oatmeal.
  • Don’t add the oatmeal to the water until it boils. Otherwise, you’ll be left with a mushy mess.
  • Be careful not to over-stir the oats as they cook. They’ll become dense and stick to the pot.
A bowl of oats, sliced avocado, chunks of sweet potato and mushrooms

Storage

Refrigerate leftover savory oats (without the toppings) in an airtight container and consume them within 4 days. To reheat, microwave until hot (1-2 minutes). And if the oatmeal is too thick, add a splash of water to thin it out. Store the toppings seperately and warm in the microwave as desired.

FAQs

Are oats sweet or savory?

Oats have a mild, neutral flavor so they’re suitable for sweet or savory meals. The flavor profile of the oats depends on the ingredients and seasonings used when making the oats.

Can I make savory oatmeal ahead of time?

Yes. You can adjust the measurements to multiply this recipe and make enough oatmeal to last the entire week. Then, you can add different toppings to switch things up.

What can I add to my oatmeal for more flavor?

For a savory oatmeal bowl, you can use a variety of seasonings and spices. Consider adding herbs and sauteed veggies for a perfectly balanced meal.

close up view of a bowl of oats topped with veggies

I Hope You Enjoy This Savory Oatmeal Recipe!

If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #goodfoodbaddie, and share them with me on InstagramFacebook, and Pinterest! I love seeing my recipes come to life in your kitchen.

More Savory Breakfast Recipes To Try!

close up view of a bowl of oats topped with veggies

Savory Oatmeal

Savory Oatmeal is a creamy, hearty meal of rolled oats with sea moss gel, mushrooms, and spinach. Seasoned with spices and plenty of savory toppings, this is a delicious departure from sweet oatmeal. (The recipe is vegan and gluten-free.)
5 from 24 votes
Print Pin Rate
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: Dairy-Free, Gluten-Free, Vegan
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2
Calories: 228kcal
Author: Capri Lilly

Ingredients

  • 1 cup Gluten-free Rolled Oats
  • 2 cup Water
  • ¼ tsp Black Pepper
  • 1/2 tsp Smoked Paprika
  • Pinch of Cumin
  • Pinch of Salt optional
  • 1-2 tbsp Sea Moss Gel optional

Toppings

  • 1 Large Portobello Mushroom sliced
  • 1 cup Spinach
  • 1 tbsp Cooking Oil
  • 1 Garlic cloves minced
  • ½ cup Roasted Sweet Potatoes optional
  • ½ Avocado sliced
  • 2 tbsp Avocado Spinach Sea Moss Pesto
  • Sea Salt and Black Pepper to taste

Instructions

  • COOK THE OATMEAL. In a small saucepan, bring the water to a boil. Reduce the heat to a simmer and stir in the rolled oats. (Add any optional mix-ins like sea moss gel, Chaga mushroom powder, or maca). Cook for about 7-10 minutes, stirring occasionally, until the oats are creamy and reach your desired consistency.
    (You can also cook the oatmeal according to the stovetop instructions on the package.)
  • SEASON THE OATMEAL. Once the water is fully absorbed, season the oatmeal with smoked paprika, cumin, black pepper, and a pinch of salt. Stir to combine.
  • SAUTÉ VEGGIES. In a small skillet over medium heat, add 1 tbsp of olive oil or avocado oil. Season the portobello mushrooms with salt and pepper and saute the sliced portobello mushrooms for 5-7 minutes, or until soft. Remove the mushrooms from the skillet and add the minced garlic. Saute for 1 minute, then add spinach and saute for 2-3 minutes.
    (Optional: Air Fry the sweet potatoes or roast them in the oven)
  • ASSEMBLE THE BOWL. Add the oatmeal to a bowl. Top with sauteed mushrooms, spinach, sliced avocado, and/or any of your favorite toppings. Add a dollop of Avocado Spinach Pesto, if desired.

Notes

Tips To Nail the Recipe

  • Use rolled oats. It’s tempting to use instant but it just takes a few extra minutes to cook rolled oats and the end result is worth it.
  • Pay attention to the liquid-to-water ratio. Adjust accordingly for thicker or thinner oatmeal.
  • Don’t add the oatmeal to the water until it boils. Otherwise, you’ll be left with a mushy mess.
  • Be careful not to over-stir the oats as they cook. They’ll become dense and stick to the pot.
 
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Nutrition

Serving: 1serving | Calories: 228kcal | Carbohydrates: 34.2g | Protein: 7g | Fat: 8.3g | Saturated Fat: 1.2g | Sodium: 143mg | Potassium: 468mg | Fiber: 8.3g | Sugar: 5.6g | Calcium: 79mg | Iron: 3mg

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