If you’re looking for a hearty breakfast (or honestly any meal) that hits all the right savory notes, this Savory Avocado Steel Cut Oatmeal Recipe is going to be your new go-to. I absolutely love how creamy and flavorful the steel cut oats get, especially when paired with earthy mushrooms and that perfect buttery avocado on top. It’s a cozy, comforting twist on oatmeal that’s far from the usual sweet versions—and trust me, once you try it, you’ll wonder why savory oats aren’t more popular!
Why You’ll Love This Recipe
- Comforting & Nourishing: This recipe marries creamy steel cut oats with savory veggies and avocado, making every bite feel like a warm hug.
- Versatile Meal Option: Breakfast, lunch, or dinner—once you try this, you’ll find yourself craving it any time of day.
- Simple Ingredients, Big Flavor: It uses easy pantry staples and fresh ingredients to create rich, layered flavors that impress without fuss.
- Healthy & Satisfying: Packed with fiber, protein, and healthy fats, it keeps you full and energized for hours.
Ingredients You’ll Need
When I first put this together, I was surprised at how well all the ingredients blended for such a rich savory oatmeal. Using steel cut oats with earthy crimini mushrooms and creamy avocado creates a beautiful harmony of textures and flavors. For the best results, opt for fresh mushrooms and ripe avocados—you’ll definitely taste the difference!
- Onion: Adds sweetness and depth—brown them well for extra caramelized flavor.
- Crimini mushrooms: Perfectly meaty and earthy, they bring umami to every bite.
- Garlic: Just a clove crushed to add a subtle warmth and aromatic punch.
- Olive oil: Use a good quality one to sauté and to add richness.
- Steel cut oats: These take a bit longer to cook but deliver that irresistibly chewy texture you want here.
- Water: Simmer your oats in water to keep the flavors pure and let the mushrooms shine.
- Salt and pepper: Essential for seasoning—don’t skimp!
- Fried eggs: The runny yolk is like a velvety sauce when you dig in.
- Sliced avocado: Creamy, buttery, and cool—balances the warm oats perfectly.
- Baby arugula: Adds a peppery, fresh bite on top.
- Optional toppings (parmesan, parsley, sautéed mushrooms): To layer on extra flavor and freshness.
Variations
I love tweaking this Savory Avocado Steel Cut Oatmeal Recipe depending on what I have on hand or who I’m cooking for. It’s so adaptable that you can make it indulgent or light with just a few swaps or additions.
- Vegan Variation: Skip the fried egg and parmesan, and toss in some toasted nuts or nutritional yeast for flavor—my vegan friends rave about this twist.
- Spicy Kick: Adding a pinch of red pepper flakes or a drizzle of hot sauce gives it a zesty edge I personally enjoy on chilly mornings.
- Seasonal Veggies: Swap mushrooms with sautéed spinach, kale, or roasted sweet potatoes for a seasonal flair.
- Protein Boost: Stir in cooked chickpeas or crumbled tofu for extra protein if you’re skipping the egg or want an even heartier bowl.
How to Make Savory Avocado Steel Cut Oatmeal Recipe
Step 1: Sauté Your Aromatics
Start by heating olive oil in a large pot over medium-high heat, then toss in your chopped onions, crimini mushrooms, and crushed garlic. Cook these down for about 6 to 7 minutes until the onions turn just golden and the mushrooms soften perfectly. You’ll notice a gorgeous aroma filling your kitchen—that’s when you know you’re on the right track. Avoid crowding the pan—if you add too many mushrooms at once, they’ll steam instead of brown, and we want that lovely caramelization.
Step 2: Cook the Steel Cut Oats
Once your aromatics look ready, stir in the steel cut oats along with 6 cups of water. Bring everything up to a boil, then immediately reduce to a gentle simmer. Let this cook for about 25 to 30 minutes, stirring occasionally to prevent sticking. The oats will soften, absorb the flavors, and thicken into that nutty, chewy texture that makes steel cut oats so special. Season with salt and pepper to taste. Patience here pays off—the oats need their time to become tender but not mushy.
Step 3: Prepare Toppings and Serve
While your oats simmer, fry up eggs however you like them—I’m all about a runny yolk that spills richness over the bowl. Slice ripe avocados and wash your baby arugula. When the oats are ready, scoop them into bowls, then top with fried eggs, avocado slices, and a handful of arugula. For a luscious finish, sprinkle shaved parmesan cheese, some fresh parsley, or extra sautéed mushrooms. Serve immediately and enjoy the magic of creamy, savory goodness!
Pro Tips for Making Savory Avocado Steel Cut Oatmeal Recipe
- Toast the oats first: Lightly toasting the steel cut oats before simmering can boost their nuttiness even more.
- Slow and low simmer: Keep the heat low and stir occasionally to prevent sticking and get perfect texture every time.
- Ripeness matters: Choose avocados that are just ripe—they should yield to gentle pressure but not be mushy.
- Don’t skip seasoning: Salt and pepper are essential to bring out all those savory flavors, so season gradually and taste as you go.
How to Serve Savory Avocado Steel Cut Oatmeal Recipe
Garnishes
I’m a huge fan of layering on fresh, vibrant garnishes. Baby arugula adds just the right peppery pop, shaved parmesan brings a salty, nutty flavor, and fresh parsley brightens up the bowl. Sometimes I add a sprinkle of toasted sunflower seeds or chili flakes for crunch and heat—totally optional but so good!
Side Dishes
This dish shines as a hearty one-bowl meal but pairs nicely with crisp roasted tomatoes, a simple side salad, or even some crusty toasted bread to scoop up every last bite of that runny egg yolk mixed in with the oats.
Creative Ways to Present
For brunch parties, I like to set out bowls of all the toppings—avocado slices, sautéed mushrooms, parmesan, greens, and runny eggs—and let guests build their own bowls. It’s a fun, interactive way to enjoy this savory oatmeal and makes it feel special and customizable.
Make Ahead and Storage
Storing Leftovers
Leftover savory oats store beautifully in an airtight container in the fridge for up to 3 days. I like to add avocado and eggs fresh each time I reheat, but the base oatmeal stays creamy and delicious when warmed gently.
Freezing
I haven’t personally frozen this oatmeal often, but steel cut oats freeze well if you scoop portions into freezer-safe containers. Just avoid freezing avocado or eggs with it; add those fresh when you reheat.
Reheating
When reheating, microwave with a splash of water or warm gently on the stove to loosen up the oats. Stir frequently to ensure creamy texture. Then top with fresh avocado, arugula, and a new fried egg for that fresh-from-the-kitchen feel.
FAQs
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Can I use rolled oats instead of steel cut oats in this recipe?
Rolled oats cook much faster and will have a softer, creamier texture compared to steel cut oats’ chewier bite. You can substitute, but reduce the cooking time to about 10-15 minutes and keep an eye on the water ratio as they absorb liquid differently.
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Is this recipe suitable for vegans?
Absolutely! Just skip the fried egg and parmesan cheese, and consider adding extra mushrooms or a splash of nutritional yeast for that savory umami flavor. You’ll still get a satisfying, hearty bowl.
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How do I prevent the steel cut oats from sticking to the pot?
Make sure to keep the heat on low once simmering starts and stir regularly. Using a heavy-bottomed pot can help distribute heat evenly, preventing hot spots that cause sticking.
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Can I meal prep this savory avocado steel cut oatmeal?
Yes! You can cook in bulk, portion into containers, and reheat throughout the week. Just add avocado and eggs fresh each time you serve for the best flavor and texture.
Final Thoughts
This Savory Avocado Steel Cut Oatmeal Recipe has become a favorite in my kitchen because it’s both nourishing and indulgently tasty without feeling heavy. It’s the kind of dish I want to share with friends over weekend brunch because it’s satisfying for sure, but also surprisingly easy to pull off. If you like oatmeal but are craving something exciting and savory, give this a go—you might just fall in love with oats all over again!
Print
Savory Avocado Steel Cut Oatmeal Recipe
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and savory steel cut oatmeal cooked with sautéed onions, crimini mushrooms, and garlic, topped with creamy sliced avocado, fried eggs, fresh baby arugula, and optional parmesan and parsley for a nutritious and satisfying meal perfect for any time of day.
Ingredients
Vegetables and Aromatics
- 1 onion, chopped
- 8 oz crimini mushrooms, chopped
- 1 clove garlic, crushed
- Baby arugula, for topping
- Optional: sautéed mushrooms for topping
- Optional: parsley, chopped, for garnish
Grains
- 1 and 1/2 cups steel cut oats
- 6 cups water
Fats and Oils
- 1 tablespoon olive oil
- Fried eggs (quantity as desired for topping)
Seasonings
- Salt and pepper, to taste
- Optional: shaved parmesan cheese, for topping
Instructions
- Sauté the Vegetables: Heat the olive oil in a large pot over medium-high heat. Add the chopped onion, crimini mushrooms, and crushed garlic. Cook for 6-7 minutes until the onions are slightly browned and the mushrooms have cooked down, stirring occasionally to prevent sticking.
- Add Oats and Water: Stir in the steel cut oats followed by the 6 cups of water. Increase heat and bring the mixture to a rolling boil.
- Simmer the Oatmeal: Once boiling, reduce the heat to low and let the oatmeal simmer uncovered for 25-30 minutes. Stir occasionally to prevent sticking and ensure even cooking. Cook until the oats are tender and the mixture has thickened to a creamy consistency.
- Season to Taste: Season the oatmeal with salt and pepper according to your preference. Stir well to combine.
- Prepare the Toppings: While the oats are simmering or once they’re done, fry eggs in a pan to your preferred doneness. Slice the avocado and prepare the baby arugula and any optional toppings like sautéed mushrooms, shaved parmesan, and parsley.
- Assemble and Serve: Spoon the savory oatmeal into bowls, then top with fried eggs, sliced avocado, baby arugula, and any optional garnishes. Serve immediately for a warm and nourishing meal.
Notes
- This savory oatmeal is versatile and filling, perfect for breakfast, lunch, or dinner.
- Customize toppings like adding cheese or fresh herbs to enhance flavors.
- Use gluten-free oats if needed to ensure the dish is gluten-free.
- For vegan adaptation, omit fried eggs and replace cheese with a plant-based alternative.
- Steel cut oats require more cooking time but offer a chewy texture and nutty flavor that pairs well with savory ingredients.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 185 mg
