Have you ever tried savory oatmeal before? Skip the sweet stuff and try these delicious recipes - mexican oatmeal, oat pancakes, garlic oats with egg, masala oats khichdi (porridge) and mushroom oats. These recipes are ready in fifteen minutes and perfect for breakfast or lunch!
Come January and my eggs and toast turn into oatmeal for breakfast. Because there is nothing like warm, creamy oats to make you feel like you can take on the world!
I’ve never been a big fan of eating a sweet breakfast and so I usually end up making savory oatmeal for breakfast. And over the years, I’ve come up with many variations so that breakfast is never boring.
Don’t think oats mean just porridge, because you can do so much more with them and I’m going to show you how. I usually start my day with Horlicks Oats because their instant oats are fast to cook, really easy to make and taste delicious no matter how you cook them. Oats also make you feel fuller for longer so that you don’t reach for a bag of chips mid-morning.
I’ve put together five incredibly easy savory oatmeal recipes for you that are sure to up your breakfast game! These recipes are a favorite and you will be amazed at how versatile a bag of instant oats can be. These recipes take under 15 minutes to make and each one of them is completely different in taste so that breakfast is never boring again.
Mexican Oatmeal Bowl
This Mexican oatmeal bowl is the healthier version of a Mexican breakfast bowl. The oatmeal is seasoned with all the spices that go into your favorite taco, and then topped with salsa, corn, avocado, jalapenos and cheddar. Super simple to make but you’ll feel like a king when you dig into this!
Mexican Oatmeal Bowl
Ingredients
- 1 teaspoon Oil
- 2 Garlic Cloves minced
- ¾ cup Quick cooking Oats
- ½ teaspoon Taco Seasoning refer to Notes
- ¼ teaspoon Paprika Powder
- ½ teaspoon Lime Juice
- 2 cups Water
- Salt to taste
- Corn Salsa for topping
- grated Cheddar for topping
- Avocado for topping
- Jalapeno for topping
Instructions
- Heat oil in a pot and add garlic. Cook for 15-30 seconds or until fragrant.
- Add oats, taco seasoning, paprika powder, lime juice, water and salt. Mix well and bring everything to a boil. Simmer for a few minutes till the oats are cooked and the mixture has thickened up. This should take 3-4 minutes. Add a little more water to reach consistency that you like.
- Top with corn, salsa, grated cheddar, avocado and jalapeno. Serve hot.
Notes
- You can substitute Taco seasoning with any Mexican flavoured seasoning readily available at supermarkets.
- I have topped my meal with my favourites like corn salsa and avocado. You can top it with any condiments like salsa verde, proteins like - grilled chicken or prawns, chipotle dressing, guacamole etc.,
- This is a very quick recipe. Do not prepare it and store it for later as oatmeal can very easily become dry and gluggy.
Nutrition
Oats Dosa or Oats Pancakes
Oats are the easiest thing to make dosas with. The simple batter is made with instant oats and rice flour which is flavored with chilies and ginger. The next time you crave dosas at home and want something healthier, these oats dosas or pancakes will make your day.
Ingredients
- 1 cup Beetroot cooked
- 1 Onion roughly chopped (medium )
- 1 Green Chilli chopped
- ½ inch Fresh Ginger peeled and chopped
- ½ teaspoon Cumin Seeds
- ½ teaspoon Coriander Powder
- 1 pinch Asafetida
- ½ cup Yogurt
- ½ cup Oats
- ¼ cup Rice Flour
- ¼ cup Chickpea Flour
- 1 tablespoon Oil + extra for cooking
- Salt to taste
Instructions
- Blend all the ingredients in a blender till smooth. The mixture should be the consistency of a crepe batter so add a splash of water if necessary. Let the batter rest for 15-20 minutes. This helps the oats absorb some of the liquid.
- Heat a pan or griddle, and spray or brush with a little oil. Pour half a cup of batter with ladle in the center and spread it with the back of the ladle. Sprinkle a teaspoon of oil around the edges of the dosa and cook till golden brown and crisp. Repeat for the remaining batter. Serve with your favorite chutney.
Notes
- Use a non-stick pan or tawa for the best results. You can also use a well seasoned cast iron pan as well.
- Do not skip any of the ingredients as it will vastly affect the taste and texture of the batter. Consistency is key to get soft and crispy dosas.
Nutrition
Garlic Oats with Eggs
This is definitely our favorite go to breakfast when we don’t have the time to make something elaborate. Cook the instant oats with garlic and olive oil and top it with a fried egg and you have a breakfast that’s high in fiber and protein. Plus, that runny yolk mixes with oats and creates the creamiest breakfast combination.
Garlic Oats with Fried Egg
Ingredients
For the Oats:
- 1 teaspoon Oil
- 2-3 Garlic cloves minced
- 1 cup Quick cooking Oats
- 2 cups Water
- ¼ cup Mild Cheddar grated
- 2 teaspoons Basil chopped
For the eggs:
- 1 teaspoon Olive Oil
- 2 Eggs
- ½ teaspoon Paprika / Chili Powder
- Salt and Pepper to taste
Instructions
- Heat a teaspoon of oil in a pan and add minced garlic. Sauté the garlic for 15 seconds and add oats. Stir the oats for a few seconds and add all the water, salt and pepper.
- Bring this to a quick boil, and simmer for 3-4 minutes, by which time, the mixture would have thickened up into a porridge like consistency and the oats will be cooked. Adjust the consistency by adding more water if required. Just before taking oats off the stove, add cheese and basil and mix.
- In a non-stick pan, add olive oil and fry the eggs one by one. Top each egg with salt and paprika or chilli powder.
- To serve, divide the oats equally into two bowls. Top each bowl with a fried egg, sprinkle with more paprika and chopped coriander.
Notes
- This is a very quick recipe. Do not prepare it and store it for later as oatmeal can very easily become dry and gluggy.
- I've topped mine with fried eggs, you can top it with eggs the way you like it - scrambled, poached or serve it alongside a simple omelette.
Nutrition
Oats Khichdi
This healthy khichdi loaded with vegetables tastes just like the real deal, and is a take on the South Indian Pongal which is a nutritious, hearty breakfast option. Leftovers also make for a great lunch or dinner which is why a big pot of this savory oatmeal will keep you happy all day!
Oats Khichdi
Ingredients
- ½ cup Moong Dal
- 1 tablespoon Ghee
- ½ inch Ginger grated
- 1 Green Chilli chopped finely
- 1 cup Chopped Vegetables I used carrots, cauliflower, green peas
- ½ teaspoon Turmeric
- 1 cup Oats
- 3 cup Water
- Salt to taste
Instructions
- Soak the moong dal in some water till you are ready to add it to the recipe.
- Heat ghee in a pressure cooker and add cumin seeds. Once the seeds start spluttering add ginger and green chilies. Cook for a minute till the ginger is fragrant.
- Add the chopped vegetables ,turmeric, oats. Drain the moong dal and add it to the cooker along with 3 ½ cups water and salt.
- Bring this to pressure and cook for two whistles. Let the pressure release naturally. Serve hot topped with more ghee.
Notes
- I've used moong dal in this recipe, it can easily be substituted with toor dal, arhar dal or masoor dal.
- Feel free to add any vegetables you like. I've used chopped carrot, cauliflower and green peas. Remember to chop the vegetables in one uniform size to ensure they cook properly.
- The cook time can range from 2-3 whistles - this will depend on your pressure cooker. In the Instant Pot this would be 20 minutes on High followed by Natural Pressure Release.
Nutrition
Mushroom Oats
Mushroom oats is a creamy breakfast oatmeal that has the earthiness of mushrooms combined with delicious Asian flavors. Top it with a poached egg, a dash of soy sauce and green onions and take this simple mushroom savory oatmeal to the next level!
Ingredients
For the Oats:
- 1 teaspoon Oil
- ¼ teaspoon Ginger grated
- 1 cup Oats quick cooking
- Salt and Pepper to taste
- 2 cups Water
For the Mushrooms:
- 1 tablespoon Olive Oil
- 1 cup Mushrooms sliced
- A pinch of salt
Instructions
- Heat a teaspoon of oil in a pan and add grated ginger. Sauté the ginger for 30 seconds and add oats. Stir the oats for a few seconds and add all the water, salt and pepper.
- Bring this to a quick boil, and simmer for 3-4 minutes, by which time, the mixture would have thickened up into a porridge like consistency and the oats will be cooked. Adjust the consistency by adding more water if required.
- In a non-stick pan, heat olive oil and add the mushrooms. Cook on high heat for a few minutes till mushrooms are golden brown. Sprinkle with a pinch of salt.
- To serve, top with oats with mushrooms, poached egg, a dash of soy sauce and green onions.
Notes
- This is a very quick recipe. Do not prepare it and store it for later as oatmeal can very easily become dry and gluggy.
- You can substitute mushrooms for any other vegetable such as zucchini, broccoli etc.,
- You can also use different varieties of mushrooms such as button mushrooms, enoki mushrooms, shiitake mushrooms or oyster mushrooms.
Nutrition
So are you a savory oatmeal fan now? I hope you try some of these recipes and tell me what you think!
Thanks to Horlicks Oats for sponsoring this post and making breakfast more awesome!
Vellachi says
Loved the combo of ingredients fr the Mexican bowl. Good mix of high fibre, veggies and carbs. My prep time was only 10 minutes. Added some poached eggs as well fr a protein fix. Thanks Richa fr showing me a quick way to get my daily dose of fibre + protein and veggies 👍🏾
Aliuska Snijders says
I am so happy I came across this post. I've been trying to teach myself to eat oats but I really couldn't swallow any of the sweet versions. I tried today a savory version inspired by your recipes and I truly loved it. Thank you so much for sharing!
Richa says
Thanks! I'm glad you like oats now
Christa says
Hi Just a question about the oats dosa recipe - 1 cup of beetroot? Why are the pancakes not a bright purple, or do you use a yellow beetroot?
Richa says
Hey Christa - the pancakes change colour slightly as they cook.
Paula says
I gave this recipe a 5 because it's delicious - and I never would have thought of this flavor combo on my own! Thank you again, Paula
(I've signed up for your emails and look forward to them!)
Richa says
Thanks Paula! So happy you liked these
Paula says
This seems to have A lot of calories..
A cup of oatmeal makes quite a bit (more than one serving) and mushrooms give off quite a bit of liquid so a tablespoon of oil could be reduced (especially since a teaspoon was used for only a little bit of ginger. I reduced the oil and increased the amount of mushrooms to a cup and a half. The poached eggs, green onion and soy sauce are genius! This made a comfortable and delicious 2 servings. Thank you!
Nilima Srikantha says
I absolutely cannot eat sweet oatmeal.
So glad to see there are others who agree with me! I normally just use soy sauce, butter and salt and pepper, sometimes a little hot sauce. People look at me weird, but I don't really care! Loved the variations you have in your recipes. I'll have to try the mushroom version. It looks intriguing!
Richa says
Wow! Your Soy Sauce version sounds amazing - I have to try it. Thanks for leaving a comment
Milly says
Thanks this was delicious. I like it a bit spicy, so I added some chilli to the oats towards the end of the cooking time. Will definitely try this again.
Richa says
I'm so glad you enjoyed it!
Ina says
Excellent recipe! I loved the combination of flavors and textures. And very quick to prepare! I’ll do it again for brunch and light dinner.
Richa says
Awesome! I'm so happy you enjoyed it
Ashwin says
Oat Kichidi?! That's genius. Like a lot of Indians, I have to watch my cholesterol but have been struggling with the prescription of sweet oats American style. I've tried almond butter with chinese chili crisp, but these recipes are going to take it to the next level. Thank you!
Richa says
I'm so not a sweet oats person so Oats Khichdi is one of my favourites too. So happy you enjoyed this Ashwin.
Adam Tadros says
Yikes... not a winner
Richa Gupta says
Oh no! We're sorry you don't like these savoury oatmeal recipes, Adam! Check out our reader's favourite Apple Pie Oatmeal Breakfast Bowl