This incredible savory oatmeal with vegetables makes an incredible breakfast, brunch or even family dinner idea. The nutritious oats are topped with simple and fresh summer veggies, Pico de Gallo, and a fried egg, you’ve never had oatmeal like this before!
Recipes like this one give oatmeal a chance to shine outside of the classic breakfast recipe; and if you’re someone that loves thepic sweet and salty combination, this is a must-make dish.
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 ½ 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!
If your oatmeal isn’t thick enough, use one of these methods for thickening oatmeal to reach your desired consistency.
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 for Savory Oatmeal with Veggies
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
- Pico de Gallo or salsa
- Cheese, of any kind!
- Fried egg
- Chopped chives
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.
An egg also adds additional protein and makes it a balanced meal with whole grains from Old-Fashion Oats.
How to Make Savory Oatmeal with Vegetables
When you start a recipe with high-quality ingredients they’re bound to make the perfect savory oatmeal bowl.
- 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.
- 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.
- 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.
Ladle the oats in a bowl, top with some of the Pico de Gallo, corn, diced avocado, a fried egg, and chopped cilantro. Enjoy!
Make Next: Savory Oatmeal with Egg and Bacon
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:
Savory Oatmeal with Summer Vegetables
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- 1 ½ cups Old-Fashioned Oats
- ¾ teaspoon salt-free taco seasoning
- ¼ teaspoon paprika
- 3 cups water
- ⅛ teaspoon salt
- ½ cup fresh corn or frozen, heated
- 2 eggs
- Oil spray, for cooking
- ½ avocado, sliced
- ¼ cup fresh Pico de Gallo
- Cilantro, chopped
- In a large saucepan, heat the oil over medium-high heat. Add the garlic and cook for 30 seconds, until fragrant.
- Add the oats and ½ teaspoon of taco seasoning, paprika, and salt. Stir and toast for 30 seconds 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.
- Meanwhile, in a separate skillet, fry the eggs sunny-side up or over-easy.
- Place the corn in a microwave-safe dish combined with ¼ teaspoon of taco seasoning, and heat for 30 seconds to 1 minute.
- To serve, divide the cooked oatmeal into two bowls, top with corn, Pico de Gallo, avocado slices, the egg, and chopped cilantro.