If you think oatmeal is just for sweet breakfasts, wait until you try this Savory Avocado Steel Cut Oatmeal Recipe. I absolutely love how this hearty and creamy dish comes together — it’s like a warm hug in a bowl but with a savory twist you didn’t know you were missing. The combination of earthy mushrooms, creamy avocado, and perfectly cooked steel cut oats creates a flavor and texture that’s deeply satisfying. Whether you’re new to savory oats or a longtime fan, I promise you’ll find this recipe a total game changer.
Why You’ll Love This Recipe
- Comforting & Hearty: Steel cut oats and mushrooms create a warm, filling base that stays with you.
- Nutrient-Packed: You get good fats, fiber, and protein in one bowl—hello, avocado and eggs!
- Easy to Customize: Add your favorite greens, herbs, or cheese to make it truly yours.
- Perfect Anytime of Day: Breakfast, lunch, or dinner, this recipe fits right in.
Ingredients You’ll Need
The magic of this Savory Avocado Steel Cut Oatmeal Recipe is in how simple ingredients combine to create something delicious and wholesome. You’ll want fresh veggies, good-quality oats, and ripe avocado for a creamy finish.
- Onion: Adds sweetness and depth when browned gently.
- Crimini mushrooms: These earthy mushrooms hold up nicely and add umami.
- Garlic: Just a little punch to elevate the flavor.
- Olive oil: For sautéing and bringing everything together.
- Steel cut oats: The star of the show—nutty and chewy, perfect for savory dishes.
- Water: To cook the oats until creamy and tender.
- Salt & pepper: To taste, balancing all the flavors.
- Fried eggs: A rich protein topper that’s just perfect here.
- Sliced avocado: Creamy, buttery texture adds contrast and richness.
- Baby arugula: Peppery greens to brighten the dish.
- Optional toppings: Shaved parmesan, parsley, or extra sautéed mushrooms for garnish and added flavor.
Variations
I love to mix things up with this recipe depending on the season or what’s in my fridge. One of the best things about savory oatmeal is how customizable it is, so don’t be shy about making it your own.
- Mushroom Medley: I sometimes swap crimini mushrooms for a mix of shiitake and oyster mushrooms for extra earthiness and texture.
- Spicy Kick: Adding a pinch of red pepper flakes or dashing in some hot sauce in the last few minutes gives it a fun heat that wakes up the palate.
- Greens Galore: Besides arugula, I try baby spinach or kale, lightly wilted just before serving for extra color and nutrients.
- Dairy-Free: Skip the parmesan or swap for a sprinkle of nutritional yeast for cheesy flavor without dairy.
- Protein Boost: Top with an extra fried or poached egg or even some cooked bacon for a heartier meal.
How to Make Savory Avocado Steel Cut Oatmeal Recipe
Step 1: Sauté the onion, mushrooms, and garlic
Grab a large pot and heat your olive oil over medium-high heat. Toss in the chopped onion, mushrooms, and crushed garlic, then cook everything together for about 6-7 minutes. You’re looking for the onions to soften and just start to brown, with the mushrooms releasing their juices and shrinking down. This step builds the flavor base and lets that lovely umami come through — I always make sure not to rush it because this is where the magic begins.
Step 2: Add steel cut oats and water, then simmer
Once your veggies have done their thing, stir in the steel cut oats and pour in the water. Bring everything to a boil, then immediately reduce the heat to low and let it simmer, uncovered, for 25-30 minutes. Keep an eye on it and stir occasionally to prevent sticking. You’ll notice the oats absorb the water and become tender, creating a creamy texture—this takes patience but trust me, it’s worth it. Season with salt and pepper once it’s thickened to your liking.
Step 3: Prepare your toppings and serve
While your oats are finishing up, fry some eggs sunny side up or however you like. Slice up a ripe avocado and wash your baby arugula. When everything’s ready, spoon the savory oatmeal into bowls and top liberally with your fried egg, avocado slices, a handful of arugula, and any optional extras like shaved parmesan or parsley. I usually add a few sautéed mushrooms on top for good measure. The creaminess of the avocado against the savory oats and the richness of the egg yolk — it’s just next-level good.
Pro Tips for Making Savory Avocado Steel Cut Oatmeal Recipe
- Patience is Key: Steel cut oats take longer than rolled oats but deliver a nutty texture you’ll love, so don’t rush the simmering step.
- Richness Balance: When frying eggs, keeping the yolk runny adds a luscious sauce that blends perfectly with the oats and avocado.
- Avoid Overcrowding: Don’t crowd the pan when sautéing mushrooms to prevent them from steaming; this helps them brown better and develop flavor.
- Fresh Avocado Matters: Use ripe but firm avocado for the best texture that holds up well as a topping without turning mushy.
How to Serve Savory Avocado Steel Cut Oatmeal Recipe
Garnishes
I usually finish this dish with a sprinkle of freshly shaved parmesan for a salty, nutty kick and a handful of chopped parsley for brightness. A few extra sautéed mushroom slices on top elevate the earthiness, and a light drizzle of good olive oil never hurts! The baby arugula adds that bitter peppery note which complements the creamy avocado so well. These garnishes are simple but make each bite feel special.
Side Dishes
Although this oatmeal can stand alone, I like pairing it with crisp roasted tomatoes or a simple side salad for freshness. A cup of green tea or black coffee rounds out the meal perfectly. If you want something heartier, grilled sausages or crispy bacon make excellent companions that my family tends to devour.
Creative Ways to Present
For brunch gatherings, I’ve served this savory oatmeal in individual ramekins topped with a delicate herb salad and edible flowers for a fancy touch. Another fun idea is layering the oatmeal in mason jars for easy grab-and-go meals or pack them for a picnic. Even just arranging the toppings neatly, like avocado slices fanned out around the egg, makes it feel restaurant-worthy without extra fuss.
Make Ahead and Storage
Storing Leftovers
I store leftover savory avocado steel cut oatmeal in an airtight container in the fridge for up to 3 days. I usually keep the avocado and egg toppings separate so they stay fresh longer. Before reheating, I add a splash of water or broth to loosen it up since oats can thicken after chilling.
Freezing
I don’t typically freeze this oatmeal because the creamy texture changes when thawed, especially with added avocados and eggs. But if you do freeze the base oats without toppings, it can be thawed and reheated with a quick stir. Fresh avocado and eggs are best added at serving time.
Reheating
To reheat, microwave your oats with a little water or broth for about 1-2 minutes, stirring halfway through. On the stovetop, warm gently in a saucepan with a splash of liquid. I find reheating this way helps maintain the creamy texture without drying out. Then just add fresh avocado slices and a fried egg on top, and you’re good to go.
FAQs
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Can I use rolled oats instead of steel cut oats for this recipe?
While you can use rolled oats, keep in mind that the texture will be much softer and creamier, not chewy like steel cut oats. Rolled oats also cook faster (about 5-10 minutes), so adjust cooking time accordingly. I prefer steel cut oats here because they hold their shape and add a nice bite to this savory dish.
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Can I make this Vegan-friendly?
Absolutely! Skip the eggs and parmesan cheese, and instead add sautéed tofu or chickpeas for a protein boost. Nutritional yeast is a great substitute for parmesan, giving that cheesy flavor without dairy. The rest of the recipe remains the same, and it’s just as delicious.
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How do I know when the steel cut oats are done?
Steel cut oats are done when they’re tender but still have a little chew and the mixture has thickened to a creamy consistency. This usually takes 25-30 minutes of simmering. If you prefer softer oats, cook a few minutes longer, just watch so it doesn’t dry out.
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What’s the best way to keep avocado from browning?
To slow avocado browning, add a squeeze of fresh lemon or lime juice to the sliced avocado before topping your oatmeal. If storing leftovers, keep the avocado separate and add it fresh when serving—it makes a huge difference in taste and appearance.
Final Thoughts
This Savory Avocado Steel Cut Oatmeal Recipe holds a special spot in my kitchen because it’s one of those meals that feels both wholesome and indulgent. Whenever I make it, I get excited to share it with friends who often ask for the recipe right away. If you’re looking to shake up your oatmeal routine and enjoy a nourishing, satisfying meal any time of day, give this recipe a try. I’m sure you’ll end up loving it just as much as I do — it might just become your new favorite!
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Savory Avocado Steel Cut Oatmeal Recipe
- Prep Time: 5 min
- Cook Time: 35 min
- Total Time: 40 min
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Savory Avocado Steel Cut Oatmeal with Egg is a hearty and satisfying stovetop recipe combining the nutty texture of steel cut oats with savory mushrooms, onions, and garlic, topped with creamy avocado, fried eggs, and fresh baby arugula. Perfect for a wholesome breakfast or any meal of the day, it offers a delicious twist on traditional oatmeal by introducing savory flavors and nutrient-packed toppings.
Ingredients
Base Ingredients
- 1 onion, chopped
- 8 oz crimini mushrooms, chopped
- 1 clove garlic, crushed
- 1 tablespoon olive oil
- 1 and 1/2 cups steel cut oats
- 6 cups water
- Salt and pepper, to taste
Toppings
- Fried eggs (4 eggs recommended for 4 servings)
- Sliced avocado (1 medium avocado)
- Baby arugula (about 1 cup)
- Optional: shaved parmesan cheese
- Optional: parsley
- Optional: sautéed mushrooms
Instructions
- Sauté Aromatics: 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, stirring occasionally, until the onions are slightly browned and the mushrooms have softened and reduced in size.
- Cook Oats: Add the steel cut oats and water to the pot. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer uncovered for 25-30 minutes. Stir occasionally to prevent sticking and cook until the oats are tender and the mixture has thickened to a creamy consistency.
- Season: Season the oatmeal with salt and pepper to taste. Stir well to combine all the flavors evenly.
- Prepare Toppings: While the oats simmer, fry the eggs to your preferred doneness in a separate pan. Slice the avocado, and have the baby arugula, parmesan, parsley, and any additional sautéed mushrooms ready for assembly.
- Assemble and Serve: Divide the savory oatmeal evenly into bowls. Top each with a fried egg, sliced avocado, a handful of baby arugula, and optional shaved parmesan, parsley, and sautéed mushrooms. Serve warm for a nourishing, flavorful meal.
Notes
- This savory oatmeal makes a filling meal for breakfast, lunch, or dinner.
- Steel cut oats require a longer cooking time but provide a chewy texture and hearty flavor.
- You can customize the toppings with your favorite herbs or cheeses.
- Leftovers can be refrigerated and gently reheated with a splash of water or broth.
- To make it vegan, omit the fried eggs and parmesan cheese or replace with vegan alternatives.
Nutrition
- Serving Size: 1 bowl (about 1/4 of total recipe)
- Calories: 350
- Sugar: 2g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 185mg
