Oatmeal has long been touted as a great, healthy breakfast food. It’s minimally processed, and studies have shown that it helps control appetite over a longer period of time than other popular breakfasts. Traditionally, oatmeal fans will consume it with brown sugar, nuts, berries, milk, and other sweet toppings. But did you know that oatmeal is equally- if not more- delicious as part of a savory meal at any time of the day? I first started experimenting with savory oatmeal bowls a few months ago and have been obsessed with them ever since.

Here are a few of my favorite variations, but oatmeal can be a great substitute in almost any dish that you might normally use rice, quinoa, or another grain. You can basically throw whatever veggies and protein you have in the fridge into some oatmeal and you have a full meal. (Plus, oatmeal is cheap!) Any kind of rolled oats will work; I normally use instant, but many recipes recommend steel cut.

Spinach and Roasted Veggie Oatmeal

Serves: 1

Ingredients:
1 cup water (or broth)

1/2 cup rolled oats

1/4 cup chopped spinach

1/4 cup cubed and roasted butternut squash or sweet potato

1 teaspoon rosemary (or other spice of choice)

Salt and pepper to taste

1 fried egg (optional)

Directions:
Boil water with oats in a small saucepan over high heat, stirring occasionally, until thick and creamy, about 15 to 20 minutes. Stir in spinach, then remove from heat. Add squash, spices, and salt and pepper to taste. Top with fried egg, if desired, and serve warm.

 

Roasted Tomato Basil Oatmeal

Serves: 1

Ingredients:

½ cup Steel Cut Oats

1 cup Water

2 Roma Tomatoes (sliced)

2 teaspoons Extra Virgin Olive Oil (plus additional for drizzling if desired)

2 tablespoons Fresh Basil (roughly chopped)

⅛ teaspoon Garlic Powder

Salt and pepper (to taste)

 

Directions:

1. Preheat the oven to 425 degrees.
2. In a large pot add the oats and water on high heat.
3. Once the mixture comes to a boil, reduce the heat to low and place a lid on the pot. Continue to cook according to package instructions.
4. Lay slices of tomatoes on a cookie sheet and drizzle with olive oil. Roast in the oven for about 25 minutes or until the tomatoes begin to brown.
5. When the tomatoes come out of the oven, carefully add them to the pot with the oatmeal and stir well. Add in the basil, garlic, and salt and pepper (taste and add additional salt/pepper as needed).
6. Dish up with a little drizzle of olive oil on the top and enjoy!!

 

Savory Oatmeal with Scallions and Soy Sauce

Serves: 2

Ingredients:

1 cup rolled oats (steel cut is my personal recommendation)

2 cups water

2 teaspoons soy sauce

1 tablespoon scallions for stirring, 1 teaspoon for garnish

A couple shakes of sea salt

 

Directions:

1. Combine water, salt, and oats in a medium saucepan and turn the heat to high. When the water boils, turn to low and cook, stirring frequently, until the water is just about absorbed (about 5 minutes).
2. Turn off heat, stirring in 1 tablespoon of scallions and soy sauce while the pot cools down. Sprinkle that last teaspoon of scallions on top for extra crunch.