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Savory Oatmeal Recipe

This hearty and satisfying savory oatmeal recipe is sure to become your new favorite breakfast – and maybe even lunch and dinner, too. Thank you to McCann’s Irish Oatmeal® for sponsoring this post!

savory oatmeal recipe

Oatmeal is one of my absolute favorite breakfasts (and, let’s be honest, dinner on occasion), but lately I’ve been wanting to mix it up from the usual sweet oatmeal. Enter: savory oatmeal.

savory oatmeal recipe 6

This recipe is 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 – just store the base oatmeal in the fridge, then rehydrate with a splash of milk or water and pop it in the microwave when you’re ready to eat. Toppings are up to you, but clearly I recommend a runny yolk fried egg and a couple of my other faves, avocado and arugula. :)

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The star of this recipe, though, is the oats! I used McCann’s Steel Cut Irish Oatmeal, which I love because of its rich, nutty taste and stellar ingredient list – minimal processing, nothing added or artificial, just 100 percent whole grain Irish oats. Sweet! Steel cut oats are always a fun way to mix it up from rolled oats, too – such a nice chewy texture.

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McCann’s Steel Cut Irish Oatmeal has just earned its first Non-GMO Certification from the Non-GMO Project for three of its core products — Steel Cut Irish Oatmeal in the 28oz. Tin, Quick & Easy Steel Cut Irish Oatmeal in the 24 oz. Canister, and Quick Cooking Rolled Oats in the 16 oz. Box. You’ll see the “Non-GMO” label on the front!

savory oatmeal ingredients

This recipe is easy to throw together and would be a great one to make as a weekend breakfast and then enjoy the leftovers of through the week.

The first step is to sauté your onions, mushrooms, and garlic. Once they have softened, add the oatmeal 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! :)

how to make savory steel cut oatmeal

Once the oatmeal is ready, add the toppings of your choice, salt and pepper to taste, and enjoy!

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Here’s the full recipe. Let me know how you like it!

MY OTHER RECIPES


Savory Oatmeal Recipe

by fANNEtastic food

Prep Time: 5 minutes

Cook Time: 35 minutes

Keywords: stovetop breakfast gluten-free vegetarian dairy free

Ingredients (4 to 6 servings)

For the oatmeal:
  • 1 onion, chopped
  • 8 oz crimini mushrooms, chopped
  • 1 clove garlic, crushed
  • 1 tablespoon olive oil
  • 1 and 1/2 cups McCann’s Steel Cut Irish Oatmeal
  • 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 oatmeal 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.
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Have you ever tried savory oatmeal before? What are your favorite toppings?

McCann’s Steel Cut Irish Oatmeal has been warming the hearts, minds and souls of the most discriminating oatmeal lovers for more than 150 years. You can find McCann’s Steel Cut Irish Oatmeal at a wide variety of retailers, including Whole Foods and Trader Joe’s. To find where it is carried near you, click here. Want more McCann’s Steel Cut Irish Oatmeal inspired recipes? They have a ton on their website.

Comments

  1. 1

    I’ve been loving savory oatmeal lately- I made a Moroccan Spiced oatmeal for my blog a couple months ago… I added lots of spices and artichokes, red pepper, and spinach. I haven’t had savory oatmeal for breakfast though- I usually stick with dinner and lunch.

  2. 3

    I’ve been making savory oatmeal a lot lately as a an easy, filling dinner. I typically make it with paprika and garlic powder, then add nutritional yeast for some cheesy flavor. Topped with lots of sriracha and a fried egg, and it keeps me satisfied!

  3. 5

    I have never thought about making a savory oatmeal before, but love savory dishes for breakfast. I am sure that I would love this and I love how heart and filling it is.

  4. 7

    I’ve never tried savory oatmeal but this sounds SO good! Can’t wait to try it. Also seems a lot more manageable than risotto :)

  5. 9
    Jennifer says:

    I have to say, this looks terrible. And amazing. I can’t choose. My brain can’t get over seeing the oatmeal (which I associate with sweetness automatically) and the savory items. I guess I’ll just have to try it! ;)

    • 10

      Haha I hope you enjoy it! :)

      • 11

        I feel the same about these pictures but since I’d realised I was eating not enough vegetable during the day as they needed more time to prepare nice dish I started to eat savoury breakfast too. Whatever happens during the day I am sure I ate some veggies already. I think pumpkin puree goes really well with morning porridge. I add dried tomatoes or fresh cherry tomatoes and some leafy greens.

  6. 14

    I’ve never tried savory oatmeal – but guess what’s on my breakfast menu for tomorrow morning now – yum!

  7. 16

    I have tried savoury oats before but I did a pretty basic mix and I just couldn’t get my head around it. I am keen to give them another try though and test out this recipe. It sounds delicious and a great way to get in an extra serve of vegetables. I think if I think of it as a rice free risotto rather than porridge I’ll be able to appreciate it a lot more and not get so confused! I am super excited to try this recipe! Thank you so much for sharing it!

  8. 18

    I have never thought about oatmeal this way but this is definitely up my alley! Thank you for the recipe. It is a must!

  9. 20

    my step dad loves irish oatmeal! he’s been buying for 2 ish years now? i alter between it and steel cut. i love it with shredded zucchini and sea salt :) it’s also really good cold! hah

  10. 22

    I love savory breakfast bowls! I really love steel cut oats or quinoa in this type of dish!

  11. 23
    Frances Locati says:

    I like adding roasted leftover delicata squash or butternut, mushrooms, spinach and a few pistachios or other nut. The recipe you posted sounds good and I will try it. Sometimes I do a slow cooker porridge of steel cut oats, barley, wheat berries and wild rice. It makes great base for sweet or savory additions. I can really trust your recipes to turn out just right. P.S. I have been doing many of your muffin recipes and appreciate the no oil and much less or no added sugars. All the recipes are in my favorite file. Thank you,

Trackbacks

  1. […] chia seeds, walnuts, ground flaxseed (or even avocado in the case of my savory oatmeal recipe pictured below!) into your favorite oatmeal, smoothie, or yogurt bowl to add […]

  2. […] skip the mid-morning sugar crash and start your day feeling full and energized. (Pictured below: savory oatmeal) Let’s break it […]

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