This post may contain affiliate links, view our disclosure.
This savory oatmeal breakfast bowl with egg is a well-balanced meal that’s easy to make any time of day. With protein, whole grains, fresh vegetables, and healthy fats, it’s nourishing, satisfying, and delicious!
I’m really not fussy about my oats. I’ll take them just about any way I can get them: savory or sweet, whipped, steel-cut, made into granola, baked into muffins, and of course in cookie form.
But one day I stumbled on a way of making oats that was a bit of a revelation for me.
One random chilly winter morning, I put a little saucepan of oats on the stovetop for breakfast and completely forgot to stir. I returned to the pot five or so minutes later. ***Important: Kids, never leave a pot unattended on the stovetop!***
Expecting the normal consistency of oatmeal (creamy/mushy), I was surprised to see that I had somehow ended up with flaky oats that were chewy! They were more similar in texture to fluffed rice or al dente pasta than oatmeal porridge! It was a revelation.
After that happy accident I was determined to make al dente oats again.
I share my method for chewy al dente oats in this recipe. It is super easy and completely foolproof, yielding perfectly flaky oats every time. It’s basically cooking the oats the same way you’d cook pasta, but for much less time!
You can dress these oats up any way you like. Add a splash of milk, a pat of butter, and a sprinkle of brown sugar for a classic breakfast. Or make them into a savory side dish instead of rice or pasta with the addition of roasted vegetables and any spices you fancy.
Any way you serve them, this cooking method will revolutionize the way you eat oats! And it’s absolutely perfect for making into savory oatmeal.
I want to mention that this meal doesn’t stop at breakfast. If you’re a fan of breakfast for dinner (and who isn’t?!), this is perfect.
Have you tried savory oats?
Savory Oatmeal Breakfast Bowl Recipe with Egg
Here I served my flaky oats as a savory breakfast bowl featuring egg, turkey bacon, and smoky greens (because there’s no better feeling than getting some green veggies into your diet early on in the day!).
Using chipotle chili powder in the greens and in a quick little Chipotle-Honey Vinaigrette adds dimension and pulls the flavors together. (But if chipotle isn’t your thing, smoked paprika instead is also delicious here.)
The vinaigrette is optional, but it adds another level of flavor to the dish and ties everything together.
Ingredients
In this section, I explain the ingredients and give substitution ideas. For the full recipe (including ingredient amounts), please see the recipe card below.
Chipotle-Honey Vinaigrette:
- Extra-virgin olive oil – or you can use avocado oil or light olive oil
- Apple cider vinegar – use organic raw unfiltered apple cider vinegar (the stuff with “the mother”) if possible
- Honey – use raw local honey if available; or if honey isn’t your thing, you can use maple syrup instead
- Dijon mustard – adds depth of flavor and emulsifies our vinaigrette
- Chipotle chili powder – adds a smoky spice; you can substitute with smoked paprika if that’s what you have on hand
- Salt and black pepper – to season the vinaigrette
Savory Oatmeal with Egg:
- Old-fashioned rolled oats – this is my favorite type of oatmeal to use for making savory oatmeal; when cooked using this method, it has a wonderful chewy texture that’s similar to rice
- Avocado oil – or light olive oil; this is for cooking the greens
- Leafy greens – such as collard, beet, or chard; 12 cups might seem like a lot, but it cooks down to almost nothing and this recipe makes 4 servings
- Low sodium chicken stock – or you can use vegetable stock or water
- Garlic – garlic is absolutely delicious with greens
- Salt and black pepper – to season the leafy greens
- Chipotle chili powder – this ties the flavor of the savory oatmeal bowl in with the flavor of the vinaigrette; you can substitute with smoked paprika here too
- Cumin – we use a touch of cumin for earthy warmth; it pairs really well with chipotle chili powder
- Red bell pepper – this adds color and crunchy texture, and of course bumps up the nutrition
- Avocado – for delicious flavor and healthy fat; avocado helps make these breakfast bowls really satiating
- Eggs – you can cook them any way you like; I like my eggs sunny-side-up for savory oatmeal
- Turkey bacon – or any type of bacon you like
How to Make Savory Oatmeal with Egg
Step 1: Make the Vinaigrette (if using):
Whisk together all ingredients for the vinaigrette and set aside.
Step 2: Cook the Oats:
For the oats, fill a medium-sized saucepan 3/4 full with water and bring to a rolling boil. Salt the water, add the oats, and boil 1 minute and 30 seconds. Turn off the heat, cover the saucepan, and let the oats sit in the hot water until al dente, about 3 minutes. Drain well and set aside.
Step 3: Cook the Greens:
Meanwhile, for the greens, heat a large, deep-sided skillet over medium to medium-high heat. Add the oil, greens, and stock or water. Cover the skillet and cook until the greens are wilted and the liquid is evaporated, about 4 to 6 minutes, stirring occasionally. Add the garlic, salt, black pepper, paprika, and cumin, and cook 1 minute more, stirring constantly.
Step 4: Finishing Touches:
Divide the oats between 4 bowls. Top each with 1/4 of the greens, 1/4 of the red bell pepper, 1/4 of the avocado, 1 egg, and 2 slices turkey bacon.
Step 5: Serve:
Serve the bowls immediately along with the vinaigrette to drizzle on top.
Can I Make Savory Oatmeal Ahead of Time?
Yes! To make the oatmeal ahead of time, cook the oats as directed. Stir in a little mild or neutral-flavored oil (such as avocado oil or light olive oil) and refrigerate for up to 3 days. Before serving, reheat the oats in the microwave or for 30 seconds in boiling water.
Old Fashioned Rolled Oats
I used Bob’s Red Mill Old Fashioned Rolled Oats in this recipe, which yielded the perfectly chewy texture I was looking for.
I’ve talked about Bob’s Red Mill products on my blog before (and I’ve even given you a closer look at Bob). This is because I’ve consistently found their products to be of the highest quality (you can read about their commitment to quality here) and when you’re cooking for loved ones, that’s huge.
I couldn’t be happier to announce that this year I’m partnering as a brand ambassador with Bob’s Red Mill, so I’ll be showcasing a few of their various products in recipes throughout the year.
More Delicious Ways to Get Your Oatmeal Fix
- Irish Oatmeal with Hot Buttered Cinnamon Apples
- Oat Tea Recipe with Cinnamon and Honey
- No Bake Peanut Butter Oatmeal Bars
Let’s Connect
Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
Savory Oatmeal Breakfast Bowl with Egg
Email This Recipe
Get this recipe link emailed straight to your inbox!
Ingredients
Chipotle-Honey Vinaigrette:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar use organic raw unfiltered vinegar with "the mother" if possible
- 1 tablespoon honey use raw local honey if possible
- 1 teaspoon Dijon mustard
- 1/4 teaspoon chipotle chili powder or more to taste
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Savory Oatmeal Breakfast Bowls with Egg:
- 2 cups old-fashioned rolled oats
- 2 tablespoons avocado oil or light olive oil
- 12 cups chopped leafy greens such as collard, beet, or chard
- 1/2 cup low-sodium chicken stock or vegetable stock or water
- 3 medium cloves garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon chipotle chili powder
- 1/4 teaspoon cumin
- 1/2 red bell pepper thinly sliced
- 1 avocado quartered
- 4 eggs cooked any way you like
- 8 slices cooked turkey bacon or any type of bacon you like
Instructions
- Whisk together all ingredients for the vinaigrette and set aside.
- For the oats, fill a medium-sized saucepan 3/4 full with water and bring to a rolling boil. Salt the water, add the oats, and boil 1 minute and 30 seconds. Turn off the heat, cover the saucepan, and let the oats sit in the hot water until al dente, about 3 minutes. Drain well and set aside.
- Meanwhile, for the greens, heat a large, deep-sided skillet over medium to medium-high heat. Add the oil, greens, and stock or water. Cover the skillet and cook until the greens are wilted and the liquid is evaporated, about 4 to 6 minutes, stirring occasionally. Add the garlic, salt, black pepper, paprika, and cumin, and cook 1 minute more, stirring constantly.
- To serve, divide the oats between 4 bowls. Top each with 1/4 of the greens, 1/4 of the red bell pepper, 1/4 of the avocado, 1 egg, and 2 slices turkey bacon.
- Serve the bowls immediately along with the vinaigrette for drizzling on top.
Notes
- Nutrition Information: The nutritional information for this recipe was calculated using collard greens and turkey bacon. However, you can use any type of leafy greens and bacon you like.
- Make Ahead: To make the oatmeal ahead of time, cook the oats as directed. Stir in a little mild or neutral-flavored oil (such as avocado oil or light olive oil) and refrigerate for up to 3 days. Before serving, reheat the oats in the microwave or for 30 seconds in boiling water.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
Share it with me on Instagram and leave a comment to let me know your thoughts!
Disclosure: I’m thrilled to partner with Bob’s Red Mill as a brand ambassador. I received the Bob’s Red Mill product that I used in this recipe for free, and I also received compensation for this post. I am happy for the opportunity to share brands that I believe in with my readers, and I hope you enjoy my recipe. As always, opinions stated are my own.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
Free Bonus
Savory oatmeal is absolutely genius. You have my mouth watering with these gorgeous bowls, Faith. And I’d say they are lunch or dinner bowls too!
Wow. a completely new way with oats! This is fantastic. Can’t wait to try your technique. :-)
I LOVE savory oats. I’m not sure why people think they should only be sweet but savory is the best way IMO :)
The best recipes come about because of an “accident”. Your recipe for Al-dente oats is so creative. It looks so delicious and hearty. Nice way to start a rainy morning.
I love everything about this dish, especially the chipotle honey vinaigrette! What a fabulous recipe – also love the idea of a savory oatmeal dish!
Love this idea of a savory oatmeal breakfast bowl. Sounds like a nice change from my usual Apple & Cinnamon
I have been wanting to try savory oatmeal. This recipe looks perfect! Pinned to make really soon.
Yes, I love savory oats! I thought I was the only only one who had my oatmeal with olive oil and salt. I love all the flavor combinations in your breakfast bowl. I would love it for breakfast, lunch or dinner!
Love this cooking method – genius!
Mmm gotta love those greens + grains with an egg! This looks so satisfying!
I LOVE savory oatmeal and so few people do it – yours pretty much looks like the ultimate breakfast bowl!
A great combination and idea. This breakfast dish is awesome.
Cheers,
Rosa