Savory Steel Cut Oatmeal

Have you ever tried savory oatmeal? The key is adding in a few secret savory and umami ingredients into the oats, and garnishing with fresh, fragrant herbs. It’s also a great way to use up veggie odds & ends.

This one has random bits of bell pepper and onion, the end of a package of tempeh, and cherry tomatoes that were bursting from the garden!

Savory Steel Cut Oats

Grain | Protein | Veggies
No ratings yet
Print Pin Ratings & Comments
Servings 1



  • 1/4 cup steel cut oats, 2 oz


  • 4-5 crimini mushrooms
  • 1/2 cup bell pepper, diced
  • 1/2 cup onion, diced
  • 1/2 cup cherry tomatoes
  • 1 handful of greens, such as kale, spinach, or chard


  • 2 eggs fried or poached)
  • 1 tbsp tahini, 1/2 oz
  • 1 tbsp cheese of choice, 1/2 oz (I use vegan ricotta)


  • 1 tsp soy sauce, or tamari
  • basil, fresh, or cilantro, or both! chopped to garnish
  • 2 tsp nutritional yeast, optional
  • salt and pepper, to taste


  • Begin cooking the steel-cut oats either on the stovetop or using a pressure cooker, according to package or appliance directions. The stovetop will take about 30 minutes.
  • Meanwhile, heat a skillet over medium heat and sauté the veggies (except the tomatoes) in a splash of oil. (For an oil-free breakfast, dry sauté or steam the veggies or roast them on parchment paper at 400° F tossed with lemon juice, salt, and pepper).
  • Add the tomatoes and greens for the last 3-4 minutes of cooking to wilt the greens and blister the tomatoes.
  • When the oats are cooked, stir in the seasonings and divide into two bowls.
  • If topping with an egg, cook it according to your favorite method.
  • Garnish the oatmeal with the egg, veggies, nuts or cheese, salt and pepper, and fresh herbs. Enjoy!
Join Our Free Facebook CommunityWant more inspiration? Join The Group →


  1. Pingback: Savory Steel Cut Oatmeal — Katie’s Conscious Kitchen | My Meals are on Wheels

  2. Pingback: Smoky Grits & Greens (Vegan!) | Katie's Conscious Kitchen

Leave a Comment

Your email address will not be published.

Recipe Rating