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March 30, 2020

Savory Oatmeal with Eggs

Dairy Free Gluten Free Vegetarian Breakfast + Brunch Eggs Oatmeal
25 comments
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This hearty and satisfying savory oatmeal with eggs recipe is sure to become your new favorite breakfast – and maybe even lunch and dinner, too!

It’s creamy, high in protein, filling, and full of delicious ingredients. The fried eggs pair so well with sauteed mushrooms, sliced avocado, fragrant arugula, and a sprinkle of parmesan cheese.

savory oatmeal with eggs

Thank you to McCann’s Irish Oatmeal® for sponsoring this post, originally published in 2016.

Savory Egg Oatmeal with Avocado

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 with avocado and eggs

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.

The toppings are up to you, but clearly I recommend a runny yolk fried egg and a couple of my other faves: avocado and arugula. 🙂

savory oatmeal recipe


Savory Oats Ingredients

To make this savory oatmeal, you’ll need:

  • steel-cut oats
  • eggs
  • avocado
  • mushrooms
  • arugula
  • onion
  • garlic
  • olive oil

savory oatmeal ingredients

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. There’s 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.

savory oatmeal recipe

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!

How to Make Savory Oatmeal with Eggs

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

First, start by sautéing 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

While waiting for the oatmeal to finish cooking, fry up your eggs in a skillet over low-medium heat. (This usually only takes a few minutes, so try not to start them too early!)

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

savory oatmeal recipe

Just look at that bowl of breakfast bliss – yum! Feel free to add some hot sauce or sriracha if you want to make it spicy.

The full savory oatmeal with eggs recipe is at the bottom of this post. Let me know how you like it!

savory oatmeal recipe

Looking for more delicious breakfast ideas? Check these out:

  • Sausage Egg Casserole
  • Almond Milk Overnight Oats with Berries
  • Healthy Banana Baked Oatmeal
  • Sheet Pan Eggs with Potatoes & Veggies
  • Chocolate Peanut Butter Overnight Oats with Banana
  • Crustless Quiche with Veggies & Goat Cheese
  • Pumpkin Pie Oatmeal
  • Cherry Chocolate Overnight Oats

Have you ever tried savory oatmeal before? What are your favorite toppings?

Savory Oatmeal Recipe

Savory Oatmeal Recipe
July 24, 2019

This hearty and satisfying savory oatmeal recipe is sure to become your new favorite breakfast - and maybe even lunch and dinner, too!

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Yield
4 to 6 servings
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Ingredients:

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:

  1. 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.
  2. 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.
  3. Top with fried eggs, avocado, arugula, parmesan, parsley, and sautéed mushrooms.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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.

- anne
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How To Make Oatmeal Taste Better (and More Filling!)

Leftover Mashed Potato Pancakes

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25 comments
  • Dietitian Jess
    March 30, 2016 · 10:36AM:
    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.
    Reply
    • Anne
      March 30, 2016 · 10:59AM:
      Ooo artichokes, red pepper, and spinach sounds amazing together! Great idea!
      Reply
  • Bethany
    March 30, 2016 · 11:51AM:
    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!
    Reply
    • Anne
      March 30, 2016 · 2:14PM:
      Sounds delicious! Love nutritional yeast.
      Reply
  • Chelsea@RunningWithaWhisk
    March 30, 2016 · 12:20PM:
    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.
    Reply
    • Anne
      March 30, 2016 · 2:15PM:
      Let me know how you like it!
      Reply
  • Katie @ Adulting Daily
    March 30, 2016 · 1:57PM:
    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 :)
    Reply
    • Anne
      March 30, 2016 · 2:15PM:
      Exactly :)
      Reply
  • Jennifer March 30, 2016 · 3:11PM:
    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! ;)
    Reply
    • Anne
      March 30, 2016 · 4:18PM:
      Haha I hope you enjoy it! :)
      Reply
      • Kate | HappyForks.com
        March 31, 2016 · 6:13AM:
        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.
        Reply
        • Anne
          March 31, 2016 · 10:05AM:
          Yes, I love pumpkin oats! I've always done them as a sweeter form of oats though -- pumpkin pie oatmeal. :)
          Reply
          • Kate | HappyForks.com
            April 1, 2016 · 8:54AM:
            For me pumpkin in the morning is kind of compromise between eating vegetables (which may be inconvenient later during the day as they are more demanding in preparation) and porridge which for many is a typical breakfast.
            Reply
  • Britt March 30, 2016 · 4:37PM:
    I've never tried savory oatmeal - but guess what's on my breakfast menu for tomorrow morning now - yum!
    Reply
    • Anne
      March 31, 2016 · 10:03AM:
      Let me know how you like it! :)
      Reply
  • Libby March 31, 2016 · 2:22AM:
    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!
    Reply
    • Anne
      March 31, 2016 · 10:04AM:
      Enjoy! And I agree - helps to think of it more as a risotto than an oatmeal. :) Let me know how you like it!
      Reply
  • Lauren @ The Bikini Experiment
    March 31, 2016 · 9:15AM:
    I have never thought about oatmeal this way but this is definitely up my alley! Thank you for the recipe. It is a must!
    Reply
    • Anne
      March 31, 2016 · 10:05AM:
      Enjoy it! :)
      Reply
  • masala girl
    April 3, 2016 · 12:59PM:
    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
    Reply
    • Anne
      April 3, 2016 · 2:44PM:
      Ooo! Great idea!
      Reply
  • Kelli @ Hungry Hobby
    April 4, 2016 · 12:25PM:
    I love savory breakfast bowls! I really love steel cut oats or quinoa in this type of dish!
    Reply
  • Frances Locati December 12, 2016 · 6:17PM:
    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,
    Reply
    • Anne
      December 13, 2016 · 9:10AM:
      Yay - so glad you've been enjoying my recipes!
      Reply
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anne mauney fannetastic food
Hi, I’m Anne! I'm a Washington D.C. based Registered Dietitian, mother, runner, and lover of travel, adventure, and the great outdoors. I've been blogging since 2009, sharing a mix of lifestyle content, recipes, and fitness tips. Come for the recipes – stay for the fun!
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anne mauney

I’m Anne, a Registered Dietitian and mother. I've been blogging since 2009 and love showing others that eating nutritious foods and staying active can actually be fun rather than overwhelming!

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