Savory Oatmeal Breakfast Bowl with Spinach, Mushrooms, and Fried Egg
Get a serving of vegetables and protein at breakfast with this umami-rich savory oatmeal breakfast bowl with spinach, mushrooms, and fried egg.
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Oats are a staple ingredient in my pantry all year long. Some people don’t like hot breakfasts during the summer months, but I don’t mind. I love the warm, comforting, and satiating feeling I get from a bowl of oatmeal to start the day. One of my daughters is the same way – the funny thing is that she likes her hot oatmeal with frozen fruit to cool it down (preferably frozen wild blueberries 🙂 ).
Oats: A Versatile Ingredient
Oats come into play in my kitchen in many other ways besides my morning serving of hot oatmeal. I got on the overnight oats bandwagon last summer when I made these Peaches and Cream Overnight Oats, I always have a batch of oatmeal cups (aka muffins) in my freezer for those rushed mornings (which I think we’ll have a lot more of now that the girls have a 7:30 am bus to catch!), weekend morning breakfast is occasionally a fruit-based baked oatmeal (still need to get that recipe up here!), and one of the easiest dinners I make is this savory oatmeal frittata.
The first time I made the savory oatmeal frittata my girls thought it was crazy that I was serving oatmeal for dinner. They may have thought it was silly, but they sure did love it and it’s one of my favorite meals to make – it’s super quick and easy to prep, can be modified based on your family’s preferences, what’s in season, and what’s already in your house, and it’s a fun change of pace for the kids.
Ever since making that savory oatmeal frittata I’ve been wanting to make a bowl of savory oatmeal – one that’s not baked, rather made just the way I make my traditional morning oatmeal that’s usually topped with fruit, nuts, and cinnamon. I finally had the perfect excuse to get this savory oatmeal bowl on the blog – this month’s theme for The Recipe ReDux!
Rise and Shine with a Savory Breakfast
The trend of protein-packed breakfasts is catching on…and back-to-school time is looming. This month, show us new healthy takes on eating savory or dinner-inspired dishes for breakfast. Think egg burritos, beans and rice, or maybe even pasta?!
Savory Oatmeal Breakfast Bar
I immediately knew that I wanted to add mushrooms and Parmesan cheese to my bowl of savory oatmeal – I just love the umami-rich flavor both ingredients add to dishes, especially frittatas. Plus, the meatiness of mushrooms adds some texture to a solid bowl of porridge.
At the time that I made this recipe, I also had half a bag of baby spinach left in the refrigerator, so it made perfect sense to quickly sauté those greens and add them to the bowl. And of course, everything is better with an egg on it, so the fried egg on top was a given.
But here’s the thing about this recipe – like many of my other recipes for bowls, frittatas, and casseroles, anything really goes here. Depending on what’s in your fridge, freezer, and pantry, what’s in season, and what your family enjoys, you can turn this Savory Oatmeal Breakfast Bowl with Spinach, Mushrooms and Fried Egg into a savory oatmeal bowl with tomatoes, basil, and mozzarella or with zucchini, corn, and black beans. I can keep on going, but you get the idea.
The other thing about this recipe that’s really fun, especially for the kids, is to make an oatmeal bar with various toppings so everyone can have the bowl the way he or she wants. As I shared in a recent Facebook post, family-style meals can help more selective eaters try new foods and get more excited about what’s offered.
Breakfast Bowl Meal Prep
Ok, now I know you’re wondering how you’ll have time to make this savory oatmeal breakfast bowl on a rushed school-day morning, and this is where meal planning really comes in. I do not have time to be sautéing veggies at 7 am – making a couple of fried eggs is even a stretch for me! But when I already have the sauté pan out for dinner the night before or when I’m doing some meal prep over the weekend, it takes only a few extra minutes to cook up those mushrooms and spinach. (Spinach literally takes a minute, at most!) Once your veggies are cooked, store them in resealable containers or cover bowls with plastic wrap and in the morning your microwave is your best friend.
The egg on the other hand, should be made fresh, but in the time it takes to cook the oatmeal (again, thank you to my time-saving microwave!), you can make a sunny-side up fried egg. And trust me, you want that runny yolk oozing onto your oatmeal for the added flavor and deliciousness that takes this bowl over the top.
Now, if you really can’t fathom the idea of cooking at all on weekday mornings (which I honestly really get), you can make one big batch of oatmeal and poach or hard boil some eggs in advance and reheat individual portions in the morning.
To make the oatmeal I use Quaker Quick 1-Minute Oats and low-sodium vegetable broth or water. I find the end result is a little bit more flavorful when using broth, but I’ll leave that up to you to decide.
I should note that the 1-Minute Oats are nutritionally the same as old-fashioned oats – they have the same amount of calories, fiber, and protein. This is something people ask me about often, so I want to make sure I set the record straight. Especially since you’ll be more likely to make your kids a bowl of oatmeal if it only takes a couple of minutes!
Alright, enough with the talk and tantalizing you with these mouth-watering pictures. Let’s get to the recipe!
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Savory Oatmeal Bowl with Spinach, Mushrooms, and Fried Egg
Start your morning with a filling and satiating bowl of savory oatmeal, rich in protein, fiber, and vegetables. This specific recipe calls for Parmesan cheese, sautéed spinach and mushrooms, and a fried egg, but change up the toppings depending on your family's preferences, what's on hand, and what's in season. Make an oatmeal bar so everyone can make his or her own bowl!
- 1 1/2 teaspoons olive oil,, divided
- 1 cup sliced baby bella mushrooms
- 1 1/2 - 2 cups baby spinach, (~2-3 big handfuls)
- 1 cup Quick 1-Minute Oats,, divided
- 1 1/2-2 cups low-sodium vegetable broth*, (or water)
- 2 large eggs
- 1/4 cup shredded Parmesan cheese, (or preferred cheese)
- 1/2 teaspoon Kosher salt,, divided (or to taste)
- Freshly ground black pepper
- Heat 1 teaspoon olive oil in a small skillet over medium-high heat. When oil is hot, add mushrooms and sauté 3 to 4 minutes until softened and most of the water has evaporated. Transfer mushrooms to a bowl and set aside.
- Return skillet to heat and coat with remaining 1/2 teaspoon olive oil. Add spinach to skillet and sauté until wilted, about 1 minute. Transfer spinach to a bowl and set aside with the mushrooms.
- Working in two batches, combine 1/2 cup oats and 3/4 to 1 cup of broth* in a microwave-safe bowl. Cook at 70% power for 1 1/2 to 2 minutes, stirring halfway through cooking time, until oatmeal is desired consistency. Repeat with remaining oats and broth.
- While the oatmeal is cooking, coat skillet with a drizzle of olive oil or cooking spray and place over medium heat. Crack one egg at a time into a small bowl and carefully slide into the skillet. Cover the pan and cook for 2 to 3 minutes until whites are set and yolk is cooked to desired doneness. You can flip for an over easy egg if you prefer a more well-done yolk.
- To serve, stir shredded cheese into each bowl of oatmeal and top with cooked spinach, mushrooms, and fried egg.** Season with salt and pepper to taste and sprinkle with extra cheese if desired.
- *Amount of liquid varies depending on preferred thickness of oatmeal. For thicker oatmeal, use less liquid; for thinner, more runny oatmeal, use more liquid.
- **I added 2 tablespoons each of cooked spinach, mushrooms, and cheese to my oatmeal. This was definitely a very hearty and filling breakfast, so reduce portions as desired and save leftover vegetables for another use.
- While this recipe is technically gluten free, make sure your oats are labeled gluten free if you have an allergy.
- To make vegan, omit the cheese or use dairy-free cheese in place.
- Nutrition Facts: 216 calories, 12 g total fat, 4 g saturated fat, 13 g carbohydrate, 2 g fiber, 1 g sugar, 13 g protein, 483 mg sodium
Nutrition Information:Yield: 2 Serving Size: 2 Servings
Amount Per Serving: Calories: 216
Have you made savory oatmeal yet?
What ingredients would you add to this bowl?
Share with me in the comments below!
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Yum! This is my kind of breakfast!
Thanks Anne! I hope you enjoy it!
Honestly I love a fried egg on everything! This looks delicious!
Right? Such a yummy addition to pretty much any meal! Thanks so much Linda!
I’ve been wanting to try out a savory oatmeal recipe, and this one looks DELICIOUS! Love the egg on top. My kind of breakfast!
Yay, well now you have the perfect opportunity! Please do let me know if you try it!
Love this idea!
Will make for sure.
Great flavours. Colourful!
Thanks so much Carol. Hope you love it when you taste it!
Looks yummy! I’d have to harden up that runny yolk but otherwise PERFECT! 😉
Thanks Rachel! If you prefer (or need!) a fully cooked yolk, I would definitely recommend going the hard boiled egg route. It will make prep time even quicker in the morning!
Yum! I eat oatmeal almost every day, but usually a sweet version. I love that you can prep the veggies the night before for this savory recipe though – will definitely be mixing up my routine and trying it soon!
I tend to have a sweet version too. Was a nice change of pace to add some veggies in the morning! Hope you like it!
That is one delicious and tasty looing breakfast!
Thanks so much Mona!
I’ve never tried savory oatmeal (I love the peanut butter and cinnamon variety way too much)! But I could totally eat this as a delicious brinner! 😉
Haha…I definitely have more of a sweet tooth in the morning, but this savory oatmeal is perfect for lunch or dinner too!
Love the savory toppings and SUCH a great idea to make the oats with a broth instead of water. Pinned to try soon!
Thanks Meredith. Can’t wait to hear how you like the savory oatmeal.
This looks like the perfect way to get out of a breakfast rut! Gotta have this savory oatmeal breakfast bowl! Filled with everything I love!
For sure! Let me know if you get a chance to try it Taylor!
I have not tried a savory oatmeal yet but I love the idea! Thanks for the recipe
You’re most welcome Bri! Hope you give it a try and enjoy. Report back if you get a chance 🙂
I absolutely love this idea! SO yummy with those mushrooms and spinach in there too.
Thanks so much Emily! Is definitely a fun change of pace!
This looks DELICIOUS! I love savory oatmeal bakes but haven’t tried savory oats yet. This morning I tried zucchini in my sweet oats and I was not a fan. I need to go back to all or nothing, savory or not! ha ha can’t wait to try this!
Thank you so much Kelli! As much as I love sweet and savory combos, I’m not sure I would like the zucchini mixed in either. But roasted zucchini and tomatoes or sweet potatoes would be a good combo in savory oatmeal! Let me know if you try this savory bowl!
This is awesome, I love the meal prep tips. I’ve been wanting to try some savoury oatmeal bowls…thanks for pointing me in the right direction!
Thanks Deryn! Hope you give it a try. Prepping the veggies in advance really does make this a quick and easy breakfast!
Amazing! Packed with protein and nutrients! Pass me a bowl!
You’ve got that right! Savory oatmeal for the win!
Savory Breakfast! You can count me in for that! This looks so good!
Thanks so much Kristina! Enjoy.
How delicious is this! I love how fresh and healthy this is!
Thanks so much Julie!
I have yet to try savory oats because I just love my sweet oatmeal! This looks great though!
I totally get that! I love my sweet oatmeal too, but the savory oatmeal bowl is a nice change of pace once in a while. Definitely a good lunch or dinner too if you prefer to save the savory for later in the day 🙂
This looks delicious! I love savoury breakfasts!
Thanks Carmy! LMK if you get a chance to try it!
Savory oatmeal sounds wonderful! I’ve never tried it before but have done a savory quinoa breakfast bowl similar to this. Can’t wait to give the oatmeal a try.
If you like savory quinoa for breakfast than you’ll love the savory oatmeal Chrissy. I’ve been meaning to make quinoa for breakfast more often, but always forget!
I SO need to get into savory breakfasts like this. For some reason, I always have sweet cravings in the morning.
I usually crave sweet in the mornings too, but it’s a nice change of pace to go savory once in a while. And so many ways to change it up and make it the way you want!
I don’t know who to credit for making this trendy, but I am SO stoked to no longer feel strange that I also take oats over to the savory side! This one looks delicious! Crispy Tamari Kale and Sauteed Tofu is another fav. 🙂
I don’t know who gets the credit either, but I agree – it’s a great change of pace. That combo sounds delicious too – may try it for dinner!
I’ve actually never made savory oats! Normally I go the sweet route but this combo sounds good!
I usually go the sweet route in the morning too, but this is a nice way to boost the protein and get in some veggies. And you can always make it for lunch or dinner!
I have never really had a savory oatmeal before! This looks so amazing Jessica!
It’s definitely not the typical way to enjoy oats, but it is delicious. LMK if you try it!
I totally agree that oats are versatile! And you prove it in this post! Yum!
I’m so glad you agree Sara! Would love to know what kind of savory oatmeal you like!
Good thinking using vegetable broth to cook the oatmeal!
Thanks karman! Adds a bit of extra flavor.
Great minds think alike! ;P This looks amazing! <3
For sure! Thanks Farrah!
I’m a huge fan of savory oatmeal and how you can personalize it based on the family’s preference. Looks so delicious and nourishing!
So glad to hear that Shannon! Anything that can be personalized is great in my opinion!
I’ve never made a savory oatmeal but I’m definitely inspired now!
Hope you give it a try. LMK if you do 😉
I’m all about savory breakfast so this deliciousness is right up my alley!! So much umami going on here, I want to dive right in!
So glad this is a breakfast you can see yourself enjoying Sonali. And yes, so much ummmmmmami!
I like the idea of oats and eggs together!
It’s not the most common pairing, but it’s really delicious!
This looks so good Jess~ I’m so excited about all the new savory breakfast ideas now!
Thanks Liz! I know – I am too!
So good! I’ve easily made this 10 times in the past month. I use whatever greens I have on hand – kale, baby kale, spinach – they’re all great. A dash of Frank’s and it’s perfect! Thanks for the great recipe.
I love hearing this! Thanks so much for sharing with me Emilie! Keep on enjoying this Savory Oatmeal Breakfast Bowl!