Savory Oatmeal Bowl

Personally, the first thing I think of when I think of oats is the classic sweet combinations. But creating a savory breakfast bowl is also a great way to use them.

You get all the benefits of oats, like their fiber. Half a cup has 4 grams of it, including about 2 grams of beta-glucan, the soluble fiber that’s been shown to lower cholesterol and helps keep your blood sugar steadier through the morning.

But this time, with a bunch of delicious savory flavor combos. This savory oatmeal bowl combines oats cooked in bone broth and parmesan, sauteed mushrooms and spinach, jammy eggs, and then your toppings of choice.

I went for a little pickled red onion, fresh cracked black pepper, microgreens, and hot sauce, but there are so many good options.

The best part? You can eat this anytime of day. It makes a great breakfast, lunch, or dinner.

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Swaps & Variations

Feel free to treat this bowl more like a formula than a strict recipe. Just start with creamy savory oats and layer on all your favorite toppings, and it’s nearly guaranteed to be good. Here’s what I went with:

Storage & Meal Prep

These savory oatmeal breakfast bowls actually store better than you think. The best way to prep them ahead is simply to make all the components except the oats. Then make the oats when you’re ready to eat, and warm the other components and assemble. But if you’re committed to a full prep situation, you could also prep the oats in advance and then just reheat them with a splash of water or bone broth.

Store everything is separate airtight containers in the fridge for up to 4 days.

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Savory Oatmeal Bowl

5 from 1 vote

This savory oatmeal bowl combines creamy parmesan oats simmered in bone broth, topped with jammy eggs, garlicky mushrooms, and wilted spinach. It cooks in one pan, it's ready in 20 minutes, and has 35 grams of protein per serving.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings : 1 bowl

US CustomaryMetric

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Ingredients

• ▢ 4 oz mixed mushrooms (oyster, cremini, and shiitake), sliced or torn into bite-size pieces
• ▢ 1 tsp olive oil
• ▢ 1 thinly sliced garlic clove
• ▢ pinch of chili flakes, optional
• ▢ 2 cups baby spinach
• ▢ 1 tsp olive oil
• ▢ salt to taste
• ▢ ½ cup rolled oats
• ▢ 1¼ cups chicken bone broth, water or chicken broth can also be used but have less protein
• ▢ 2 tbsp finely grated parmesan
• ▢ 2 large eggs
• ▢ freshly cracked black pepper
• ▢ small handful of microgreens
• ▢ hot sauce, to serve
• ▢ pickled red onions

US Customary – Metric

Start Cooking

Instructions

 

1. Bring a small pot of water to a boil. Lower in 2 large eggs and cook for 7 minutes, then move them straight to a bowl of ice water. Peel and halve just before serving.
   
2. While the eggs cook, heat a large dry skillet over medium-high heat. Add 4 oz mixed mushrooms (oyster, cremini, and shiitake) with no oil and no salt and cook, stirring now and then, for 6 to 8 minutes. They'll release their water, it will cook off, and then they'll start to brown properly. Once they're as browned as you like them, add 1 tsp olive oil, a pinch of salt, and 1 thinly sliced garlic clove and cook for 1 minute more, until the garlic is golden and smells amazing. Remove to a plate.
   
Cooking mushrooms in a dry pan first is always my preferred method. I learned it from a mushroom grower at a farmers market and have never gone back.
3. In the same skillet, heat the remaining 1 tsp olive oil with a pinch of chili flakes if you're using them. Add 2 cups baby spinach and toss for about 1 minute, just until wilted. Season with a pinch of salt and remove to the plate with the mushrooms.
   
4. Pour 1¼ cups chicken bone broth into the skillet and bring it to a simmer, scraping up any browned bits from the mushrooms. Stir in ½ cup rolled oats and cook over medium heat, stirring often, for 5 to 6 minutes. They're done when most of the broth is absorbed and the oats are thick, creamy, and risotto-like: a spoon dragged through should leave a trail that slowly fills back in. Off the heat, stir in 2 tbsp finely grated parmesan. If they tighten up while you plate, loosen with a splash of broth or water.
   
5. Spoon the oats into a bowl. Top with the mushrooms, spinach, and halved jammy eggs, then finish with your toppings of choice.

   My favorite combination: freshly cracked black pepper, a small handful of microgreens, a few good dashes of hot sauce, and a couple of drained pickled red onions
   
Make your own pickled red onions while the eggs cook. Stir 3 tbsp red wine vinegar, 3 tbsp hot water, ¼ tsp sugar, and a pinch of salt together in a small jar, add ¼ very thinly sliced small red onion, and let it sit for 15 minutes. They keep in the fridge for up to 1 week and they're good on basically everything, eggs, salads, tacos.

Nutrition

Calories: 489kcalCarbohydrates: 40gProtein: 35gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.03gCholesterol: 334mgSodium: 458mgPotassium: 970mgFiber: 8gSugar: 4gVitamin A: 6180IUVitamin C: 18mgCalcium: 256mgIron: 6mg

Notes

• Egg timing: 7 minutes for jammy, 8 to 9 minutes for soft but fully set, 10 to 11 minutes for hard-boiled. Straight from the fridge into boiling water, and don’t skip the ice bath or they keep cooking.
• Meal prep: the oats reheat well with a splash of broth or water to loosen them. Cook the eggs fresh if you can; jammy yolks don’t do great in the microwave.
• Gluten-free: oats are naturally gluten-free, but grab certified gluten-free oats if you’re cooking for someone with celiac.