If you think oatmeal is just for breakfast with brown sugar and berries, get ready to have your mind blown! I’ve been making this savory oatmeal with veggies for years, and it’s completely changed how I think about this humble grain. It’s basically a blank canvas that soaks up flavors beautifully, making it perfect for a hearty, vegetable-packed meal any time of day.
Why You’ll Love This
This isn’t your typical bowl of morning oats. Think of it more like a risotto’s laid-back cousin – creamy, satisfying, and loaded with nutrients. Plus, it’s a brilliant way to use up those random vegetables hanging out in your fridge. I love making this when I need something comforting but don’t want to spend ages in the kitchen.
Ingredients
- 1 cup old-fashioned rolled oats (not quick-cooking or instant)
- 2½ cups vegetable broth (or water, but broth adds more flavor)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup mixed vegetables (I use carrots, mushrooms, and spinach)
- 1 egg (optional)
- Salt and pepper to taste
- Optional toppings: everything bagel seasoning, hot sauce, green onions
Instructions
- Heat olive oil in a medium saucepan over medium heat. Add diced onion and cook until it starts to turn translucent (about 3-4 minutes).
- Toss in the garlic and harder vegetables like carrots. Cook for another 2 minutes, stirring occasionally.
- Add the oats and toast them for about 1 minute – this adds a nutty flavor that really makes the dish special.
- Pour in the vegetable broth and bring to a gentle simmer. Reduce heat to medium-low and cook for about 10-12 minutes, stirring occasionally.
- When the oats are almost done (they should be creamy but still have a bit of texture), add softer vegetables like mushrooms and spinach.
- If you’re adding an egg, make a well in the center and crack it in. Cover and cook for 2-3 minutes until the egg is set to your liking.
- Season with salt and pepper, and add your favorite toppings.
Time and Servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 generous portions
Why This Recipe Works
What I love most about this recipe is its versatility. You can swap vegetables based on what’s in season or what needs to be used up. The oats create a creamy base that’s honestly better than many risottos I’ve had, but it’s so much easier to make. Plus, it’s budget-friendly and packed with fiber and protein, especially if you add the egg.
Pro tip: Make extra and reheat it the next day – just add a splash of broth when reheating to bring back the creamy texture. The flavors actually get better overnight!
Savory Oatmeal with Veggies
Ingredients
- 1 cup old-fashioned rolled oats not quick-cooking or instant
- 2½ cups vegetable broth or water, but broth adds more flavor
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup mixed vegetables I use carrots, mushrooms, and spinach
- 1 egg optional
- Salt and pepper to taste
- Optional toppings: everything bagel seasoning hot sauce, green onions
Instructions
- Heat olive oil in a medium saucepan over medium heat. Add diced onion and cook until it starts to turn translucent (about 3-4 minutes).
- Toss in the garlic and harder vegetables like carrots. Cook for another 2 minutes, stirring occasionally.
- Add the oats and toast them for about 1 minute – this adds a nutty flavor that really makes the dish special.
- Pour in the vegetable broth and bring to a gentle simmer. Reduce heat to medium-low and cook for about 10-12 minutes, stirring occasionally.
- When the oats are almost done (they should be creamy but still have a bit of texture), add softer vegetables like mushrooms and spinach.
- If you're adding an egg, make a well in the center and crack it in. Cover and cook for 2-3 minutes until the egg is set to your liking.
- Season with salt and pepper, and add your favorite toppings.
