Savoury Oatmeal Recipe

I’ve got quite a few oatmeal recipes on my site. They’re an awesome way to start the day, in my opinion. Warm and full of filling fibre, they keep me nice and satiated until lunch. But sometimes, I get a little bored of the sweet direction most people take them in. So, I recently started experimenting more with savoury oats. And I’m in love.

Instead of brown sugar and cinnamon, I seasoned these bad boys with salt, pepper, and other savoury seasonings. I used steel-cut oats for their satisfying chew and luxuriously creamy texture. When paired with some nutritional yeast and vegan cheddar, they put the finished dish somewhere between creamy risotto and cheesy grits. It’s the kind of breakfast (or lunch…or dinner) that’ll have you scraping the bottom of the bowl.

All About This Vegan Savoury Oatmeal Recipe

Wondering if you should take this morning to step away from your usual sweet oats? Here are just a few reasons this savoury oatmeal is for you:

• Everyone thinks of oatmeal as being a sweet, brown sugar-y, cinnamon-y breakfast thing. This recipe flips that stereotype upside down and turns it savoury, and I love the surprise of it. Thoughtfully seasoned with onion and garlic powder and cheesy as can be with vegan cheddar and nutritional yeast, you can enjoy it for breakfast, lunch, or dinner.
• I really enjoy the texture of the steel-cut oats. They have a nice chew to them, but they are surrounded by this wonderful creaminess (from the starches in the oats) that takes on all that flavourful cheesy goodness. It almost reminds me of a creamy risotto or a hearty bowl of cheesy grits.
• There are about a zillion ways you can dress these oats up, depending on your mood. Whether you’re topping them with sautéed mushrooms or a dollop of pesto, or adding avocado and tempeh bacon, they’re a beautifully blank canvas for your creativity. So, not only can you enjoy them any time of day, but you never have to settle for the same bowl of oats twice.

Notes on Ingredients

Time to get your ingredients together. Here’s what you’ll need (see the recipe card below for exact measurements):

• Vegan butter – I like the richness of store-bought or Homemade Vegan Butter, but if you prefer olive oil, avocado oil, or refined coconut oil, that’s fine too.
• Steel-cut oats – It’s important to use steel-cut oats instead of old-fashioned rolled oats or quick oats. See the section below titled “Old-Fashioned Oats vs. Steel-Cut Oats” to understand why.
• Vegetable broth – I love using my Homemade Veggie Broth, but a store-bought version will work just fine.
• Unsweetened plant milk – I usually use soy milk or Homemade Oat Milk, but any unsweetened plant milk will do. Almond Milk, Cashew Milk, you name it.
• Seasonings – Garlic powder, onion powder, fine sea salt (or table salt), and freshly ground black pepper.
• Nutritional yeast – I love the savoury, cheesy quality the nutritional yeast brings. Don’t skip it.
• Shredded vegan cheddar cheese – Or another vegan cheese you like. Ideally something that melts nicely. The cheese adds a lovely richness to the oats and gives them an almost grits-style finish without making them overly heavy.
• Green onions – Thinly sliced for a pop of colour.

Old-Fashioned Oats vs. Steel-Cut Oats

Steel-cut oats are chopped into small pieces, whereas old-fashioned oats are flattened. Because they’re thicker, steel-cut oats take longer to cook. When done correctly, they develop a creamy texture around the edges with a bit of bite. Kind of like risotto. 

Old-fashioned oats, by comparison, cook much faster and come out softer and creamier with less of a chew. You could use them here if you reduce the liquid and the cook time dramatically, but I much prefer the hearty texture of the steel-cut oats. 

How to Make Savoury Oatmeal

This is a wonderfully low-fuss recipe. Note that you’ll want to budget more time than you would for traditionally rolled oats, though. You’ll need about 35 minutes total. Here’s how it’s done (see the recipe card for more detailed instructions):

• Toast the oats. Melt 1 tablespoon (14g) of vegan butter in a medium saucepan over medium heat. Add the steel-cut oats and sauté for 2–3 minutes until lightly toasted.
• Combine the ingredients. Stir in the broth, plant milk, and seasonings.

• Cook the oats. Increase the heat and bring the mixture to a gentle boil. Then, reduce the heat to low and simmer, uncovered, for 20–25 minutes. Stir every few minutes and more frequently toward the end, as the oats become thick and creamy.
• Adjust. If the oatmeal becomes too thick before the oats are tender, gradually stir in 2–4 tablespoons plant milk or water.

• Make it cheesy. Stir in the nutritional yeast, shredded vegan cheddar, and 1 tablespoon (14g) of vegan butter. Cook for 1-2 minutes, stirring continuously, to melt the cheese.
• Adjust the seasoning. Taste and add more salt if needed.
• Serve. Divide the oatmeal among four bowls, top with green onions, and serve immediately.

Recipe Tips

• Use steel-cut oats. I went over this in the section above, “Old-Fashioned Oats vs. Steel-Cut Oats,” but just a friendly reminder here. Old-fashioned oats will cook far too quickly and come out soupy due to an excess of liquid. So use steel-cut oats.
• Toast those oats. Toasting the oats in vegan butter before adding the liquid gives them a deeper, slightly nutty flavour and makes the finished oatmeal taste more savoury. Don’t skip this step.
• Low heat. After bringing the oats to a light boil, turn the heat all the way down to low. You want the oats just barely simmering. If the heat is too high, the liquid will evaporate before the oats get a chance to soften and thicken. They will probably burn too.
• Keep things moving. As the oats cook, stir here and there, scraping along the bottom of the saucepan to prevent sticking and to encourage even cooking.
• Add extra liquid. Don’t be afraid to gradually add more liquid (plant milk or water) to the oats if they get too thick (but aren’t yet tender) as they cook.
• Serve immediately. Because these oats will thicken as they sit, you’ll want to serve them immediately. If they do thicken between finishing and serving, though, you can stir in a splash of plant milk or water.

Variation Ideas

Want to try something a little different? Consider the following variations:

• Try old-fashioned oats. If you’re in a hurry or just prefer a creamier, softer oatmeal, you can use 1 cup old-fashioned oats (80g), 1 1/2 cups broth (360ml), and 1 cup plant milk (240ml). Toast the oats for just a couple of minutes and reduce the cook time to 7–9 minutes total.
• Add some mushrooms. Before toasting the oats, sauté some thinly sliced onions in vegan butter until caramelized. Add some sliced mushrooms and thyme and sauté until the mushrooms are golden brown. Then carry on with the recipe right there in the same pan. Keep an eye on the mushrooms as you toast the oats. You don’t want them to burn.
• Peas ‘n pesto. For a spring-time take on these savoury oats, stir some Vegan Pesto and frozen peas into the oats instead of the vegan cheddar. I wouldn’t say no to a splash of freshly squeezed lemon juice here, either.

Savoury Oatmeal Toppings

Ok. This is where things get really exciting. There are so many ways you can top these savoury oats to really elevate your experience. Here are just a few ideas. Feel free to mix and match:

• Avocado and vegan bacon. For the ultimate savoury breakfast, top these oats with diced avocado and some Vegan Bacon Crumbles. So good!
• A dollop of pesto. I have a bunch of vegan pestos that could work here. My Basil Pesto is a classic fave, but why not try this Pistachio Pesto or my Parsley Pesto?
• All the veggies. Whether it’s blistered cherry tomatoes, sautéed mushrooms, caramelized onions, or a scoop of my Easy Ratatouille, it’s hard to go wrong with adding your favourite cooked veggies to this savoury dish.
• Add a little crunch. I love adding some crunch to these. Try toasted nuts or Crispy Roasted Chickpeas.
• More protein. Want to power up your day even more? Add some protein with a serving of Fried Tofu, Soy Curl “Chicken”, or Baked Tempeh.

Storage and Reheating

• Refrigerator: Once fully cooled and stored in an airtight container, these oats will keep in the fridge for up to 4 days.
• Freezer: Seal fully cooled savoury oats in a freezer-safe airtight container in the freezer for up to 3 months. Thaw in the fridge.
• To reheat: You can reheat these oats over medium-low heat on the stove-top, stirring occasionally. You can also microwave leftovers in 30-second intervals until warm. Either way, add a splash or two of water or plant milk to loosen things up.

More Oatmeal Recipes

• Banana Bread Overnight Oats
• Instant Pot Steel Cut Oats
• Pumpkin Pie Overnight Oats
• Vegan Baked Oats
• Banana Oatmeal Muffins

Enjoy friends! If you make this savoury oatmeal recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below and give the recipe a rating! Thanks so much!