5 Savory Oatmeal Recipes From Around The World
Tired of having the same brown sugar topped oatmeal everyday? Find youself hungry a few minutes later? Want some variety so you’ll never get bored eating the same bowl of oatmeal again?
If you fancy a savory breakfast like me, you’ll love this 5 easy oatmeal recipes made from popular ingredients around the world. They are fast to cook, nutritious, filling and sure to add a punch to your mornings.
In most part of the world, folks eat a savory breakfast. Growing up, we always had something savory for breakfast at home. After I moved and had kids, I started making pancakes on Saturdays for the kids. Just to bring a little sweetness one day of the week. To make French toasts for them, I dip the bread in eggs seasoned with salt and pepper and add a layer of cheese when cooked (blasphemy?). Until recently they didn’t know french toast needs syrup and is sweet. One of my boys started adding a sprinkle of red chili flakes on his french toast. Can’t you tell I’m a proud mama? (hahaha)
I use my homemade chicken stock to cook the oats. It adds so much flavour. The oats are cooked the same way with same ingredients in all the recipes.
Without further ado, I present you my beloved savory oatmeal bowls! (Drumroll, please!!!)
Chinese oatmeal bowl
With minced ginger, sauteed mushrooms, poached eggs with a silky yolk, a drizzle of soya sauce and chilli oil will make you want to eat this bowl for breakfast, lunch and dinner. I’m a novice in making poached egg and I used this brilliant recipe from here.
Recipe
Chinese Oatmeal Bowl
Ingredients
- 1/2 cup instant wholegrain oats
- 1/2 cup water
- 1 cup chicken stock
- 2 tsp oil
- 1/2 cup cremini mushrooms sliced
- 1/4 tsp minced ginger
- salt and pepper to taste
- poached egg to serve
- 1 or 2 tsp soya sauce, chili oil to serve
- sliced scallions to serve
Instructions
- Heat oil in a pan on medium. Add ginger and sliced mushrooms. Saute until musrooms are browned. Add salt and pepper to taste.
- Remove the mushrooms from the pan. Add water, chicken stock and oats to the same pan and cook for 5 minutes till oats are cooked. Add salt to taste.
- Serve cooked oats in a bowl and top with sauteed mushrooms, poached egg, scallions and drizzle with soya sauce. Add chili oil if you like some heat.
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Indian oatmeal bowl
Crunchy peanuts with onions, green chili and curry leaves. Oh yeah! Lot of action from the spices, peanuts and onions is sure to liven your bowl of oatmeal and your morning! These are some of the cornerstone ingredients in Indian cooking. If you love curry give this Indian oatmeal recipe a try.
Recipe
Indian Oatmeal Bowl
Ingredients
- 1/2 cup wholegrain instant oats
- 1/2 cup water
- 1 cup chicken stock
- 2 tsp oil
- 1/4 tsp mustard seeds
- 1 small onion chopped
- 1 green chili sliced
- 1 roma tomato chopped
- 1/4 tsp red chili flakes
- 2 tbsp peanut
- few curry leaves
Instructions
- Heat oil in a pan on medium. Sprinkle the mustard seeds. When the seeds start to splutter, add the ginger & garlic paste,onions, green chili, tomato and curry leaves.
- When the onions are softened, add the peanuts and red chili flakes. Cook for 1-2 minutes stirring often. Remove and keep it aside.
- In the same pan, add water, chicken stock and oats. Add salt and pepper to taste. Cook oats till done about 5 minutes.
- Serve oats in a bowl and top with peanut mixture.
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Mediterranean oatmeal bowl
My favorite Mediterranean ingredients and spices are combined in this savory oatmeal recipe. Chickpeas, olives, sundried tomatoes adds a bold, salty flavor to the otherwise bland oatmeal. The sumac rounds up the dish with a nice tartness so you won’t be needing a slice of lemon. Did you know that a Mediterranean diet promotes longevity? Time to get these healthy ingredients in your diet in every possible way.
Recipe
Mediterranean Oatmeal Bowl
Ingredients
- 1/2 cup wholegrain Instant oats
- 1/2 cup water
- 1 cup chicken stock
- 1/4 tsp dried oregano
- 2 tsp olive oil
- 1 clove garlic minced
- 1/2 cup cooked chickpeas from a can drained and rinsed
- 2 sun dried tomatoes in oil chopped
- 5 or 6 olives pitted
- 1/4 tsp sumac to serve
- chopped parsley to serve
- crumbled feta cheese to serve
Instructions
- Heat oil in a pan on medium. Add minced garlic and saute. Add chickpeas, sundried tomatoes, olives and saute for 3-4 minutes. Remove and keep aside.
- In the same pan, add water, chicken stock, instant oats and oregano. Cook until oats are done.
- Serve the oats in a bowl and top with the chickpea mixture. Sprinkle sumac. chopped parsly and crumbled feta. Adjust seasoning if needed.
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English oatmeal bowl
We love baked beans here. So it’s natural for me to come up with a savory oatmeal topped with baked beans, sunny side up egg and chicken strips (or bacon for those who are using it) thats quintessentially English, right?
Recipe
English Oatmeal Bowl
Ingredients
- 1/2 cup wholegrain instant oats
- 1/2 cup water
- 1 cup chicken stock
- 1 tsp oil
- 1 large egg
- 2 to 3 chicken strips
- 1/2 cup baked beans in tomato sauce
- chives chopped
- salt and pepper to taste
- red chili flakes
Instructions
- Heat oil in a pan on low. Crack the egg on to the pan taking care not to break the yolk. Cook on low heat until whites are firm. Remove and keep it aside.
- Add the chicken strips to the pan and cook until browned. Remove and break it into pieces.
- Add water, chicken stock and oats to the same pan. Cook until oats are done. Add salt and pepper to taste.
- Serve cooked oatmeal with sunny side up egg, baked beans, crumbled chicken strips. Top with chopped chives and sprinkle some red chili flakes for heat.
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Sri Lankan oatmeal bowl
Last but not least, a savory oatmeal recipe inspired by my roots. I have made an easy version of the chicken conjee using oats and an onion sambal to go with it. Now the onion sambal is the bomb here. It’s similar to a Mexican pico de gallo but with fewer ingredients and more heat. And always fresh. You can substitute salsa or pico de gallo for onion sambal in a pinch.
Recipe
Sri Lankan Oatmeal Bowl
Ingredients
- 1/2 cup wholegrain instant oats
- 1/2 cup water
- 1 cup chicken stock
- 1/2 cup cooked chicken
- 1/4 tsp cumin powder
- salt to taste
- 1 small red onion chopped
- 1/4 tsp red chili flakes
- 1/4 tsp cayenne pepper
- 1 tsp lime juice
- parsley chopped to serve
- Jalapeno pepper sliced to serve
Instructions
- Heat a pan in medium. Add water, stock and oats and cumin powder. Reserve a few pieces of cooked chicken and add the rest. Cook until oats are done. Add salt to taste.
- In a small bowl, mix in the chopped onions, red chili flakes, cayenne pepper, lime juice and 1/4 tsp salt. You can use a mortar and pestle to pound this mixture until well combined, like we traditionally do.
- Serve oatmeal topped with the reserved chicken, onion sambal, sliced Jalapeno peppers and chopped parsley. Sprinkle lime juice if needed.
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More Oatmeal Recipes You Might Enjoy
- Instant Pot Savory Steel Cut Oatmeal
- Baked Blueberry Oatmeal
- Banana Oat Muffins
- Banana Oat Blender Pancakes
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love love love it! I like made savory oatmeal once, and I’m on the hunt of good oatmeal breakfast, thanks for sharing, saved it!
Thanks, Farida. Awesome. I’m glad you liked it!
This recipe made me look forward to eating oatmeal again, thank you!
I’m glad to hear that Michael! Enjoy!
Have A Good Day
Gon try Sri Lankan oatmeal bowl. Coz I was craving a recipe that actually get along with my taste & finally 😀
Thank you for the comment. Hope you like it! 🙂
Hi! These look great. Just wanted to ask what can be a substitute for the chicken stock? Would plain water work? Thanks!
Hi Sam,
Sorry for the late reply. Yes, plain water or vegetable stock works. I use a bullion cube too at times.
One of my new favorite breakfasts!
I tried the Chinese Oatmeal , but with a couple modifications and it is my new favorite breakfast. I’ve always struggled with breakfast in America is always loaded with sweets, plus being allergic to eggs and dairy makes finding breakfast options difficult here. I added Chinese sausage instead of egg and the oil I used was sesame and canola for a mild sesame flavor, topped it with sliced tomato. Thanks for posting these recipes, now I have a few more egg, dairy and sweet-reduced options
the Indian oatmeal bowl sounds absolutely delish. I am also pinning this. Something I haven’t even thought of trying before. Thanks for sharing.
The idea of savory oatmeal has never really occurred to me… but these all look so beautiful and delicious, I’ll have to give it a try!
This certainly is an inspiration to get away from the usual oatmeal with nuts and fruit and expand the repertoire. WOW! I love savory but never thought of doing that with oatmeal. I don’t see why not!! I love that Chinese one with the egg on top. This is going on the menu this coming week.