Switch up your breakfast routine with this Savory Oatmeal Breakfast Bowl. Filled with hearty oats, fresh mushrooms, sautéed spinach and an egg, this simple dish is packed with flavor and is the perfect way to start the day!
My taste buds were officially wowed the first time I tried savory oatmeal.
I mean, literally wowed! The flavor, the texture, the toppings. Why haven’t I tried this before?!
Have you tried savory oatmeal?
I must admit, the first time I heard of it, I was a little skeptical. In my mind, oats are supposed to be sweet, like this Pumpkin Pie Oatmeal, or those Blueberry French Toast Overnight Oats. The thought of savory ones, with veggie toppings, kind of freaked me out just a little.
And then it hit me. One day, after searching around in Pinterest world, I saw a collection of savory oatmeal dishes. And I thought maybe, just maybe, I would try it out. So, it went on my bucket list of recipes to make.
Well, friends, that day is finally here. I finally put on my big girl pants and tried savory oats. And you know what? I’m hooked. Really, I am. And the secret is in the sauce, errrr, oats. But before we get to that, let’s talk about these savory oats, which also just so happens to be our second installment of Meals for One!
Switch up your breakfast routine with this Savory Oatmeal Breakfast Bowl. Filled with hearty oats, fresh mushrooms, sautéed spinach and an egg, this simple dish is packed with flavor and is the perfect way to start the day!
Once you try savory oatmeal, you may never go back to the sweet kind. Ok, that’s not entirely true, because I love sweet oats. But, the savory kind is oh-so good. And when you take a bite of this Savory Oatmeal Breakfast Bowl, you almost shock your taste buds with the rich and savory flavor.
Ok, so my secret to making the oats extra savory and extra delicious? Chicken broth! Instead of cooking the oats in water or milk, I swapped it out for chicken broth. It was an experiment that I wasn’t sure would work out, but luckily, it passed the test with flying colors. The chicken broth gives the oats so much flavor! So much! That’s what made me a savory oatmeal lover, just the oats itself. Yep, they’re just that good.
Now, let’s talk toppings. This Savory Oatmeal Breakfast Bowl is extremely easy to customize depending on your tastes. Since I love mushrooms and spinach, those were the veggies added in. Plus, a fried egg for protein, and a few cherry tomatoes for flavor.
And this savory oatmeal is so easy to whip up! You can have this prepped and ready to go in about 15 minutes. It even makes a delicious and easy dinner, too.
Some tips to remember:
- This recipe is very easy to adjust, depending on your tastes. Feel free to swap out the spinach for kale, add some shredded cheese, or leave out the tomatoes.
- Don’t skip the chicken broth! While these oats can be made with just water or milk, broth gives it the rich, savory flavor. Feel free to swap the chicken broth out with vegetable or beef broth.
- This recipe is specifically designed as a meal made for one person! But, if you’re serving two people, a family of four, or a family of eight, just double, quadruple, etc., the ingredients.
So, if you’ve always wanted to try savory oatmeal, now is the time. I guarantee you’ll fall in love with the flavor, texture, and ease of this Savory Oatmeal Breakfast Bowl.
Looking for more oatmeal recipes? I’ve got you covered!
Savory Oatmeal Breakfast Bowl
Ingredients
- 2 cups low sodium chicken broth
- ¾ cup old-fashioned oats
- Dash of salt
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 8 ounces sliced baby bella mushrooms
- Salt and pepper to taste
- 1 cup fresh baby spinach
- 1 egg
- About ½ cup cherry tomatoes halved
Instructions
- In a medium pot, bring the chicken broth to a boil. Add oats, a dash of salt, and stir.
- Bring to a boil, then lower heat and simmer for about 5-7 minutes, or until oats are soft and most of the liquid is absorbed. Set aside.
- In a medium skillet, heat olive oil and butter over low heat until butter is melted.
- Add mushrooms , season with salt and pepper, and saute for about 4-5 minutes, or until just tender. Add spinach to same skillet and heat until wilted. Remove mushrooms and spinach to a separate plate.
- In the same skillet, add a little more butter (if needed) and an egg. Fry or cook sunny-side up until it reaches your desired consistency.
- Pour oatmeal into a bowl. Top with mushrooms, spinach, fried egg, and tomatoes.
- Serve immediately.
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