Savory Oatmeal Recipe

Did you know that oatmeal can be savory? Switch up your oatmeal routine and make a batch of these delicious savory oatmeal. Mushrooms, sage, oats, and more, it is a savory breakfast dream!

Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
Fat 16 Carbs 29 Protein 17
Yield 4 1x


Savory Oats

  • 2 teaspoons olive oil
  • 1 tablespoon minced onion
  • 1 teaspoon minced garlic
  • 1.5 cups rolled oats
  • 1 cup beef broth
  • 2 cups water
  • 1 tablespoon maple syrup

Mushrooms + Topping

  • 1 tablespoon olive oil
  • 8 oz. white mushrooms, sliced
  • 1 tablespoon minced onion
  • 1/8 teaspoon salt
  • 3 sage leaves
  • 4 large eggs
  • 1/4 cup raw pepitas (or any kind of nut)
  • 1/4 cup goat cheese crumbles (or Boursin)


  1. Place olive oil on the bottom of a medium pot. Heat over medium-high/heat. When olive oil is fragrant, add onion and garlic. Saute for 2 minutes.
  2. Next, add rolled oats and toast over medium heat for 2 minutes. Finally, add beef broth, water, and maple syrup and continue heating over medium heat. Stir every so often and cook or around 10 minutes until thickened.
  3. While the oatmeal is thickening, prepare the mushroom topping. Heat olive oil in a medium saucepan over medium/high heat. Add mushrooms, onion, salt, and 3 sage leaves. Saute for around 8-10 minutes to cook down the mushrooms.
  4. Discard the sage and remove the mushroom topping and set aside.
  5. In the same pan, add a little more olive oil (if needed) and fry 4 large eggs to the desired yolk consistency.
  6. Finally, serve savory oatmeal topped with the sauteed mushrooms, fried egg, pepitas, and goat cheese.

Nutrition Facts

Serving Size: 1/4 Calories: 365 Sugar: 5 Sodium: 223 Fat: 16 Carbohydrates: 29 Fiber: 5 Protein: 17
Author: Lee FunkeCategory: BreakfastMethod: Stove TopCuisine: American
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