Don’t sleep on savory oatmeal; it’s exactly what you need in your life on occasion. This garden-fresh version is fragrant and flavorful featuring old-fashioned oats cooked on the stovetop in a chicken-based broth.
Oats are a daily part of my diet whether if it’s blended in a smoothie or served as one of many different oatmeal dishes. If you’re going to commit to eating oats every day, then you gotta be open to new and different ways including savory oatmeal.
Savory oatmeal isn’t really a big leap when you start to view oats for what they are, which are just grains like rice, couscous, quinoa, etc. all of which we eat during different day parts and mostly as part of a savory dish. Eating oats daily is a habit for me; savory oats are a tasty monotony breaker.
Savory Oats ingredients
- Old-Fashioned Oats
- Chicken Stock
- Bacon
- Cherry Tomatoes
- Green Onions
- Roasted Red Peppers
- Yellow Onions
- Kosher Salt
- Pepper
How to make oatmeal savory (step by step)
There is nothing tricky about cooking oatmeal in a non-water/non-dairy based liquid. It’s the same directions just a different liquid source. For next-level flavor I like to toast the oats a little in ghee or regular butter before cooking.
So this recipe calls for cooking the oats in chicken broth. I like to make my own stock given it’s more flavorful and complex which gives the oats a wow component.
Serving suggestion
Serve as is since there is so much flavor already. Saute your vegetables hard for both flavor and texture. The caramelization on the onions adds so much depth of flavor. Same for the roasted red peppers. A fried egg on top wouldn’t be a bad idea at all either!
Tips for making oatmeal
- If using store-bought stock, go for the low sodium version
- Definitely toast your oats first in a pan with butter or ghee
- Don’t limit your imagination when it comes to vegetable toppings
- Scrap the bacon and replace the chicken stock with vegetable stock if you want to keep this vegan.
- For a creamier oatmeal add milk or milk alternative, just be sure to keep liquid to oats ratio the same.
Cooking Oatmeal frequently asked questions (faqs)
What kind of oats work best?
Old fashioned or quick oats are your best bests. You don’t have to cook them, but they easily blend. Steel cuts you should avoid unless you don’t mind a very chewy and grainy smoothie.
What are other good toppings to consider?
Creative oatmeal recipes are all about the toppings. Zucchini/squash, green chilis (poblano or jalapeños), roasted fennel, or mushrooms would all be great in this dish.
Will this work in an Instant Pot?
This is easily done in Instant Pot. It’s actually my preferred way, but I’d switch to steel cut oats, personally if going with the IP.
For other oatmeal recipes you might like, try these:
For more details on the uses and and how to cook with oats check-out this guide for making oatmeal.
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Ingredients
- 1 cup old-fashioned oats
- ½ tablespoon Clarified Butter or regular butter
- 2 cups chicken stock
- 6 strips of bacon
- ½ cup cherry tomatoes halved
- 1 small yellow onion diced or sliced
- ¼ cup roasted red peppers roughly chopped
- 1 green onion sliced diagonally
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Heat medium sauce pan to medium heat. Add butter then saute oats for 1 minute
- Add stock and cook according to package directions (bring to a boil then simmer for 5 minutes).
- While oats are cooking, fry the bacon in medium skillet. Remove bacon and set aside on a paper towel lined plate or bowl
- Saute onions in a tablespoon of rendered bacon fat 3-4 minutes. Add red pepper, garlic, and cherry tomatoes and cook 1-2 minutes.
Notes
- If using store-bought stock, go for the low sodium version
- Definitely toast your oats first in a pan with butter or ghee
- Don’t limit your imagination when it comes to vegetable toppings
- Scrap the bacon and replace the chicken stock with vegetable stock if you want to keep this vegan.
- For creamier oatmeal add milk or milk alternative, just be sure to keep liquid to oats ratio the same.