Savory Oatmeal is quick, vegan, gluten free and the perfect way to nourish your body and start your day! This thick & creamy oatmeal is loaded with veggies, hidden protein and feels like an indulgent treat.
When oatmeal comes to mind, I would guess most people think of a sweet version. But did you know that savory oats are a thing?!
A creamy. hearty. glorious. thing.
I'm a savory girl through & through. (I can totally get down with some sweet pumpkin pie oats too though!) This creamy, veggie filled oatmeal is one I find myself making on repeat, day after day... for literally years now.
Why you'll love this recipe
I hope you discover a new love with this recipe, just as I have! Here's why I love it!
- It's very fast to make.
- It's creamy, bursting with rich, eggy flavor and feels so cozy.
- Start your day off with veggies for breakfast. (But not in a way that feels weird!)
- It's vegan and easily gluten free (just check that you're using gluten free oatmeal!)
- There's hidden protein to keep you full and satisfied.
- Enjoy it for any meal of the day! Savory oatmeal can also be a quick & tasty dinner on a rushed weeknight!
Ingredients & Instructions
Let's gather the ingredients:
- old fashioned rolled oats - use a gluten free variety if needed to make this recipe gluten free.
- Italian seasoning blend - using a premade seasoning blend helps you save time and effort, because do you really want to add in extra steps to anything first thing in the morning?
- turmeric powder - adds a bit of an eggy flavor and color to the oats.
- black pepper
- baby spinach - my favorite veggie to eat in the morning! Mainly because it gets so tender and delicious that it basically melts in your mouth.
- Extra Firm Silken Tofu - Silken tofu blends into the oats really well and leaves little bits and pieces that resemble the texture of egg whites, which is why I use it for this recipe!
- I use Mori-Nu brand pretty exclusively. (not an affiliate, I just love it) I love their packaging and that they tofu is shelf stable. So this is the brand I recommend you look for. (But other varieties of silken tofu will also work well if you can not find it.)
- nutritional yeast - Nutritional yeast brings a creamy, almost egg yolky flavor to the oats and I find that it really is a key ingredient. If I skip it or forget it, I can tell immediately, so I don't recommend skipping!
- black salt - aka kala namak. This unique salt smells and tastes very strongly of sulfur and eggs and is also a key to adding a eggy taste to this oatmeal. You can swap it for sea salt if necessary, but the oats will not have that delicious eggy flavor.
Time to Cook!
STEP 1 - Add oatmeal, water, Italian seasonings, turmeric and pepper into a medium saucepan and mix to combine. Top with baby greens, cover and set stove on low-medium heat. Cook for 6-8 minutes until greens are wilted.
STEP 2 - Uncover and add tofu, nutritional yeast and black salt to the pot. Stirring well and breaking up tofu to desired size. Cook on low, stirring occasionally, for another 2-3 mins or until oats are cooked to your preference.
STEP 3 - Adjust salt and pepper to taste. Serve in a bowl with any or all toppings of your choice!
BLACK SALT TIP: The eggy taste of black salt can diminish as you cook it longer. I recommend tasting your oats and adjusting with a light sprinkle of black salt over the top right before enjoying to maximize the eggy taste.
Toppings & Seasonings
This oatmeal recipe is delicious as is, but it's also a great base to add your own twist!
- Tomatoes- Top your cooked oatmeal with fresh chopped tomatoes OR toss them in a few minutes before finished cooking to warm them through. (This is one of my favorite add-ins!)
- Green Onions- Thinly sliced green onions is another one of my go to toppings that I like to use because it adds a freshness and slight oniony bite that contrasts really well with the creamy, delicate oats.
- Avocado- fresh sliced or chopped avocado makes this already creamy dish feel extra indulgent! A bit of avocado, a light drizzle of olive oil and a sprinkle of flaky sea salt makes this meal feel indulgent and restaurant worthy.
- Vegan Cheese- Choose vegan parmesan or your favorite vegan cheese and add a light sprinkle when serving or stir in in the last minute of cooking!
Get creative or use this oatmeal as a way to use up whatever you have in your fridge! This savory oatmeal recipe is easy to customize to your liking! Please comment below with your favorite combos (so I can try them too!)
Is savory oatmeal healthy?
As written, this is a hearty and wholesome breakfast. It has a satisfying combination of carbohydrates, protein, fiber and a touch of fat (more if you add the avocado or olive oil topping - which is a decision I 100% endorse!). Everything you need for a well rounded and healthy breakfast.
1000000% YES! If you reading this, I hope you already love or are open to trying a savory oatmeal. But the only way I can really convince you is if you give it a try. So do it!
I prefer Old Fashioned rolled oats for this recipe because they give this dish bit of texture, where as a quick oat will cook a bit too quickly and become more of a mushy texture.
You can substitute any oat of your choice for this recipe, however it may affect the cook time or amount of water needed, so if you switch the variety just make sure you check your label for cook time and water ratio.
Yes they are! You can easily double or triple this recipe to make a few servings at a time. Divide them between sealed container and once cooled they can be stored in the fridge for up to 3-4 days.
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Try some other of my breakfast favorites!
- Green Blender Pancakes
- Mocha Mug Cake
- One Pan Southwest Sweet Potatoes
- Quinoa Breakfast Bake with Sweet Cherries
Savory Oatmeal with spinach & tofu
- ½ cup old fashioned oats gluten free if needed
- 1 teaspoon Italian seasoning blend sub oregano or your favorite salt-free spice
- ⅛ teaspoon turmeric powder
- ¼ teaspoon black pepper
- 1¼ cups water
- 2-3 cups roughly chopped baby spinach
- ¼ block Extra Firm Silken Tofu (about 87g or 1 serving according to package)
- 2 tablespoon nutritional yeast
- ¼ teaspoon black salt (optional for eggy taste, use sea salt as an alternative)
Topping Suggestions! (optional)
- flaky sea salt or black salt to taste
- red pepper flakes
- green onion, fresh herbs
- fresh diced tomato
- shredded vegan cheese
- Add oatmeal, Italian seasonings, turmeric, pepper and water into a medium saucepan and mix to combine. Top with baby greens, cover and set stove on low-medium heat. Cook for 6-8 minutes until greens are wilted.
- Uncover and add tofu, nutritional yeast and black salt to the pot. Stirring well and breaking up tofu to desired size. Cook on low, stirring occasionally, for another 2-3 mins or until oats are cooked to your preference.
- Adjust salt and pepper to taste. Serve in a bowl with any or all toppings of choice!
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