If you think oatmeal has to come with cinnamon, maple syrup, or fruit, I have an unusual breakfast idea for you: savory oatmeal.
I tried this recipe after seeing it on the Need Never Get Old YouTube channel, and I was pleasantly surprised by how much I liked it. It’s warm, creamy, and full of savory flavor from the mushrooms, garlic, miso, and nutritional yeast. The beans and vegetables make it feel like a whole meal in a bowl.
It’s a lovely change when I want something cozy for breakfast but don’t want another sweet bowl of oats. And the best part? It all cooks in one pan.
What makes this oatmeal savory?
Instead of cooking the oats in water or milk and adding sweet toppings, this recipe simmers rolled oats in vegetable broth. Mushrooms, onion, and garlic bring a rich, savory base; miso adds saltiness and depth; and nutritional yeast gives it a delicious, almost cheesy flavor. White beans, peas, and spinach make it extra hearty.
The texture is somewhere between creamy oatmeal and a thick, cozy breakfast bowl. Let it sit for a few minutes after cooking, and it thickens up even more.
Ingredients
- 1 cup organic rolled oats (not quick oats; see note below)
- 2 cups vegetable broth
- 1 heaping tablespoon miso paste
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 8 cremini mushrooms, sliced
- 1 cup white beans, such as cannellini
- ¼ cup nutritional yeast
- 1 cup frozen peas
- 3 cups spinach, or your greens of choice
- 1 teaspoon freshly cracked black pepper
How to make savory oatmeal
- Chop the onion and garlic, slice the mushrooms, and gather the remaining ingredients.
- Warm a large pan over medium-high heat. Add the onion and mushrooms and cook, stirring, for about 3–4 minutes, until the onion softens. If anything starts sticking, add a small splash of broth.
- Add the garlic and stir for about a minute.
- Stir in the rolled oats and toast for about a minute.
- Whisk the miso into the vegetable broth until it dissolves, then pour the broth mixture into the pan. Bring it to a boil, then lower the heat to medium and stir often as the oats cook.
- Stir in the pepper and nutritional yeast. Add the peas, white beans, and spinach, folding everything together until the spinach wilts and the oatmeal looks creamy.
- Take the pan off the heat and let it rest for about 5 minutes. It will thicken as it sits. Then scoop into bowls and enjoy!
A few notes from my kitchen
Rolled oats give you the best texture. Quick oats cook faster and make a softer bowl. If that’s what you have, start with about 1½ cups of broth and reduce the cooking time. If it gets thicker than you like, add a splash of broth. If it seems too loose, stir in a small handful of oats and cook for another minute or two.
Miso can vary in saltiness and flavor. I like the deeper flavor of a darker miso, but use the kind you enjoy. Since both miso and broth add salt, taste before adding any extra.
Use the greens you have. Spinach is easy because it wilts quickly, but other greens can work too. Just give heartier greens a little more time to soften.
Related Read: ONE-BOWL GLUTEN-FREE BANANA BREAD- EASY & DELISH!
Make it your own
This recipe is flexible, so use what you have. Try chopped kale instead of spinach, swap in another white bean, or add a pinch of red pepper flakes if you like a little heat. You could also top your bowl with sliced green onion or extra cracked pepper.
If you need the recipe to be gluten-free, check the labels on your oats, broth, and miso, since ingredients and processing can vary by brand.
A new favorite way to eat oats
I’m glad I tried this savory oatmeal recipe. It’s filling, comforting, and a nice change from my usual sweet oatmeal. I especially love that it turns a few simple ingredients into a warm breakfast (or dinner!) that feels substantial without being complicated.
If you try it, let me know what you think. Are you team sweet oatmeal, or would you give savory oats a chance?
This recipe was inspired by one I saw on the Need Never Get Old YouTube channel.
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Savory Oatmeal: A Cozy, Hearty Breakfast That Isn’t Sweet
Ingredients
- 1 cup organic rolled oats not quick oats; see note below
- 2 cups vegetable broth
- 1 tbsp miso paste heaping
- 1 large onion chopped
- 3 cloves garlic chopped
- 8 cremini mushrooms sliced
- 1 cup white beans such as cannellini
- ¼ cup nutritional yeast
- 1 cup frozen peas
- 3 cups spinach or your greens of choice
- 1 teaspoon freshly cracked black pepper
Instructions
- Chop the onion and garlic, slice the mushrooms, and get the rest of your ingredients ready.
- Warm a large pan over medium-high heat. Add the onion and mushrooms and cook, stirring, for about 3–4 minutes, until the onion softens. If anything starts sticking, add a small splash of broth.
- Add the garlic and stir for about a minute.
- Stir in the rolled oats and let them toast in the pan for about a minute.
- Whisk the miso into the vegetable broth until it dissolves, then pour the broth mixture into the pan. Bring it to a boil, then lower the heat to medium and stir often as the oats cook.
- Stir in the pepper and nutritional yeast. Add the peas, white beans, and spinach, folding everything together until the spinach wilts and the oatmeal looks creamy.
- Take the pan off the heat and let it rest for about 5 minutes. It will thicken as it sits. Then scoop into bowls and enjoy!
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