Savory Oatmeal with Summer Vegetables

This post is sponsored by The Quaker Oats Company. All opinions are my own. 
This incredible savory oatmeal is topped with simple and fresh summer veggies, Pico de Gallo, and a fried egg making it the perfect start to your morning, nutritious brunch recipe, or family meal.

Oats are a staple in my house and I use them to make some of my family’s favorite recipes like the Cranberry Orange Baked Oatmeal, muffins homemade granola, and pancakes.

While we enjoy eating them for breakfast, sprinkled with cinnamon and a drizzle of maple and using them in my baked goods, there’s nothing like a bowl of savory oats when you want something simple that pleases everyone.

What I love about using Old-Fashioned Quaker Oats as the base for my main meal is that it’s both filling but it doesn’t weigh you down and they are easily paired with nutrient-dense foods like veggies, fresh Pico de Gallo, and avocado. 

Each 1/2 cup serving of Old-Fashioned Quaker Oats provides a good source of fiber, essential vitamins, and minerals, and you’re sure to get your full serving with this recipe!

What is Savory Oatmeal?

Savory oatmeal has a similar texture to risotto but is not as involved to make since oats barely require stirring and they cook really fast. The result is a creamy and thick textured base that you can top with your favorite savory breakfast and non-breakfast foods! 

Recipes like this one gives oatmeal a chance to shine outside of the classic breakfast recipe; and if you’re someone that loves the sweet and salty combination, this is a must-make dish.

I have to give credit to Quaker Old-Fashioned Oats for the perfect texture and taste in these savory oat dishes. The larger flakes are the key to a hearty base that can easily turn into a nutritious meal fast.

image: oats spilled onto countertop. Purple measuring cup filled with oats.

For this recipe, I wanted to use in-season produce, and right now tomatoes and corn are at their peak freshness. Both the farmer’s market and local grocery stores offer produce from local farms, so it’s a great time to take advantage of all the fresh vegetables and summer flavors.

Of course, you can find these ingredients year-round, making this savory oats recipe a staple in my kitchen.

Best Toppings

Toppings are where you can make this dish all your own and re-invent it to your heart’s content.  I like to use the same concept as I do when I make an oatmeal bowl, which means these oats need a veggie and sauce! Here are some of my favorite flavors:

  • Roasted veggies
  • Cooked Bacon
  • Sautéed mushrooms
  • Sautéed spinach
  • Avocado
  • Pico de Gallo or salsa
  • Cheese, of any kind! 
  • Fried egg
  • Chopped chives

Savory Oatmeal with Egg 

Do you know what’s better than a bowl of savory oatmeal? A bowl of savory oatmeal with an egg! And not just any egg, but a delicious, over-easy egg where the runny yolk combined with the hearty flavor and texture of the oats takes this bowl to another level.

image: two sunny side up eggs in a skillet

An egg also adds additional protein and makes it a balanced meal with whole grains from Quaker’s Old-Fashion Oats.

How to Make Savory Oatmeal

When you start a recipe with high quality ingredients they’re bound to make the perfect savory oatmeal bowl.

image: overhead view of ingredients laid out for savory summer oatmeal including oats, garlic, eggs, spices, avocado, corn and salsa.

Sauté some garlic
In a large saucepan, heat the oil over medium-high heat. Add the garlic and cook for 30 seconds, until fragrant. 

Toast the oats
The oats and seasonings are lightly toasted, in the pan with a little garlic to combine the savory flavors with the oats.

image: overhead view of oats in a skillet being toasted with spices.

Add water
Pour in the water, stir to combine, and bring to a boil before reducing the heat to medium.

Cook until creamy
Simmer for 5-6 minutes or until the oats are cooked, thickened, and creamy. I prefer super thick oats, but you can add more water, if necessary.

image: oatmeal cooking in a skillet

Fry an Egg
Crack an egg in a hot skillet and fry sunny-side up or over easy. Meanwhile, warm the corn in the microwave. 

Assemble
Ladle the oats in a bowl, top with some of the Pico de Gallo, corn, diced avocado, a fried egg, and chopped cilantro. Enjoy!

image: bowl of oatmeal with an overeasy fried egg, slices of avocado, corn, pico de gallo and chopped cilantro.

More Savory Oatmeal Recipes

Once you start on savory oats, you don’t want to stop- this is my third recipe on this blog, and I plan on sharing more. For now, here are a few more savory oatmeal recipes you need to try with your Quaker Oats:

And for more delicious oat recipes, head over to QuakerOats.com.

Savory Oatmeal with Summer Vegetables

Delicious savory oatmeal topped with fresh summer veggies, Pico de Gallo, and a fried egg. This dish comes together in a pinch and makes a balanced meal for breakfast or any time of day.

  • Author: Laura Fuentes
  • Yield: 2 servings 1x
  • Category: Breakfast
Scale

Ingredients

  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 1 1/2 cups Quaker Old-Fashioned Oats
  • 3/4 teaspoon salt-free taco seasoning
  • 1/4 teaspoon paprika
  • 3 cups water
  • 1/8 teaspoon salt
  • 1/2 cup fresh corn or frozen, heated
  • 2 eggs
  • Oil Spray for cooking
  • 1/2 avocado, sliced
  • 1/4 cup fresh Pico de Gallo
  • Chopped cilantro

Instructions

  1. In a large saucepan, heat the oil over medium-high heat. Add the garlic and cook for 30 seconds, until fragrant.
  2. Add the oats and ½ teaspoon of taco seasoning, paprika, and salt. Stir and toast for 30 minutes before adding the water. Stir to combine and bring to a boil before reducing the heat to medium. Simmer for 5-6 minutes or until the oats are cooked, thickened, and creamy. Add more water if necessary, to taste.
  3. Meanwhile, in a separate skillet, fry the eggs sunny-side up or over-easy.
  4. Place the corn in a microwave-safe dish combined with 1/4 teaspoon of taco seasoning, and heat for 30 seconds to 1 minute. 
  5. To serve, divide the cooked oatmeal into two bowls, top with corn, Pico de Gallo, avocado slices, the egg, and chopped cilantro.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 476
  • Sugar: 2.9g
  • Sodium: 247.6mg
  • Fat: 11.7g
  • Saturated Fat: 3.6g
  • Trans Fat: 0g
  • Carbohydrates: 65.6g
  • Fiber: 11.2g
  • Protein: 18.4g
  • Cholesterol: 186mg

Keywords: tex mex savory oats, healthy savory oats,

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