This warm bowl of savory oatmeal with earthy mushrooms, fragrant ginger, and wilted spinach is the kind of breakfast that changes everything. I used to think oats only belonged with brown sugar and cinnamon until one chilly morning when I had nothing but vegetables in my fridge and decided to treat my oatmeal like risotto. The result? A creamy, umami-packed bowl that's become my go-to when I want something nourishing and fast.
If you're looking for more creative breakfast recipes, you'll also love my Best Golden Milk Overnight Oats Recipe or this Healthy Dutch Baby Pancake Recipe for weekend mornings.
Why You'll Love This Savory Oatmeal Recipe
This easy savory oatmeal bowl comes together in just 15 minutes with ingredients that cost about a dollar fifty. The mushrooms add meaty texture, the spinach wilts into silky greens, and that hint of toasted sesame oil brings everything together with a nutty warmth. It's perfect for breakfast, lunch, or a light dinner when you want something filling but not heavy. Plus, it's endlessly adaptable you can top it with a fried egg, add hot sauce, or stir in leftover roasted vegetables.
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Savory Oatmeal Ingredients
Here's what you'll need to make one satisfying bowl of savory oatmeal with spinach and mushrooms.
See Recipe Card Below This Post For Ingredient Quantities
Garlic: Adds savory depth and aromatic flavor to the base. Fresh garlic works best here.
Fresh Ginger: Brings a warm, slightly spicy brightness that balances the earthiness of the mushrooms. Grate it finely for even distribution.
Mushrooms: Provide meaty texture and umami flavor. Button mushrooms work great, but cremini or shiitake would be delicious too.
Butter: Creates richness and helps the garlic and ginger bloom without burning. You can swap in olive oil for a dairy-free version.
Vegetable Broth: Forms the savory cooking liquid instead of water or milk. Low-sodium broth gives you more control over the salt level.
Old-Fashioned Rolled Oats: The base of this hearty oatmeal recipe. Rolled oats create a creamy, porridge-like texture. Don't use instant oats—they'll turn mushy.
Spinach: Wilts into tender greens and adds color, iron, and a mild vegetal sweetness. Kale or Swiss chard would also work.
Toasted Sesame Oil: A finishing touch that adds nutty, roasted flavor. A little goes a long way, so don't skip this.
How To Make Savory Oatmeal
Making this vegetarian Savory Oatmeal recipe takes just a few simple steps.
Prepare ingredients: Mince your garlic, grate the ginger using a fine grater or microplane, and slice the mushrooms into even pieces so they cook at the same rate.
Sauté garlic and ginger: Melt the butter in a small saucepot over medium heat, then add the minced garlic and grated ginger. Let them sizzle gently for 1 to 2 minutes until your kitchen smells warm and fragrant. Don't let the garlic brown or it'll taste bitter.
Cook mushrooms: Toss in the sliced mushrooms and keep stirring for a few minutes. They'll release their moisture, shrink down, and turn golden at the edges as they soften and wilt.
Add vegetable broth: Pour in the broth and crank the heat up to medium-high. Let it come to a rolling boil so the oats will cook evenly.
Cook oats: Once the broth is bubbling hard, stir in the rolled oats. Let everything come back to a boil, then lower the heat to medium-low. Let the oats simmer gently for about 5 minutes, stirring occasionally, until the mixture thickens and the oats are tender and creamy.
Add spinach and sesame oil: While the oats are cooking, roughly chop the spinach into bite-sized pieces. Stir the spinach and toasted sesame oil into the pot. The spinach will wilt almost instantly from the heat.
Final seasoning: Give it a taste and add a pinch of salt if needed, though the broth usually provides enough. Spoon into a bowl, add your favorite savory oatmeal toppings, and serve hot while it's still steaming.
Substitutions and Variations
Make it vegan: Swap the butter for olive oil or vegan butter, and you've got a completely plant-based savory oatmeal breakfast.
Add protein: Top with a soft-boiled egg, fried egg, or crumbled tofu for extra staying power. Shredded chicken or crispy bacon work too if you eat meat.
Different vegetables: Try diced zucchini, shredded carrots, or chopped kale instead of spinach. Frozen peas or corn kernels add sweetness and color.
Spice it up: Stir in red pepper flakes, a drizzle of sriracha, or a spoonful of kimchi for heat. Miso paste also adds incredible umami depth.
Asian-inspired: Add a splash of soy sauce or tamari and top with sliced green onions, sesame seeds, and nori strips for a Korean or Japanese twist.
Cheese lovers: Stir in grated parmesan or crumbled feta at the end for a creamy, salty finish.
Equipment For Savory Oatmeal
Small saucepot: A 2-quart pot works perfectly for a single serving. If you're doubling the recipe, use a larger pot so nothing boils over.
Knife and cutting board: For prepping your garlic, ginger, mushrooms, and spinach.
Grater or microplane: Makes grating fresh ginger quick and easy without any fibrous bits.
Storage and Reheating Tips
Refrigerator: Store leftover savory oatmeal in an airtight container for up to 3 days. The oats will thicken as they cool, so you might need to add a splash of broth or water when reheating.
Reheating: Warm it gently on the stovetop over low heat, stirring in a bit of liquid to loosen the texture. You can also microwave it in 30-second intervals, stirring between each one.
Freezing: I don't recommend freezing this recipe because the texture of the mushrooms and spinach changes too much when thawed.
Make ahead: You can prep your garlic, ginger, and mushrooms the night before and store them in the fridge. In the morning, the actual cooking only takes 10 minutes.
Serving Suggestions
This quick savory oatmeal is delicious on its own, but here are some cozy ways to serve it:
Classic egg topping: Top with a soft-boiled or fried egg so the runny yolk creates an extra creamy sauce when you break it open.
Asian-style bowl: Add sliced green onions, toasted sesame seeds, a drizzle of soy sauce, and crispy fried shallots for crunch.
Breakfast power bowl: Serve alongside roasted sweet potato cubes and a handful of arugula for a complete, balanced meal.
With toast: Pair it with a slice of buttered whole-grain toast for dipping it's surprisingly comforting on cold mornings. You could also serve it with my Easy Corned Beef Hash Recipe for a hearty brunch spread.
Expert Tips
Don't skip the sesame oil: It might seem like a small amount, but toasted sesame oil adds a roasted, nutty flavor that makes this healthy savory oatmeal taste restaurant-quality.
Use room-temperature butter: If your butter is too cold, it won't coat the garlic and ginger evenly. Let it sit out for 10 minutes before cooking.
Watch your heat: Keep the heat at medium when sautéing the aromatics. Too high and the garlic will burn before the ginger releases its flavor.
Stir the oats occasionally: This prevents them from sticking to the bottom of the pot and ensures even cooking.
Adjust the consistency: If your oatmeal gets too thick, just stir in a little more broth or water until it reaches your preferred texture. Some people like it thick like porridge, others prefer it looser.
FAQ
Is savory oatmeal a thing?
Yes, absolutely! Savory oatmeal has been popular in many cultures for generations, especially in Asia where rice porridge and congee are traditional breakfast foods. In recent years, it's become trendy in Western kitchens as people look for healthier, more filling breakfast options beyond sweet oats. It's just as legitimate as sweet oatmeal, and once you try it, you might never go back. My tip: start with this mushroom and spinach version because the flavors are familiar and comforting.
What did Princess Diana eat for breakfast every morning?
According to her former chef Darren McGrady, Princess Diana often ate a bowl of oatmeal for breakfast, though hers was typically prepared in the traditional sweet style with fruit. She was health-conscious and preferred simple, nutritious meals. While we don't have records of her eating savory oatmeal specifically, she did enjoy experimenting with different foods, so who knows she might have loved this version too!
What is the Japanese way to eat oatmeal?
In Japan, oatmeal is often prepared more like okayu (rice porridge) with savory ingredients. It's cooked in dashi or vegetable broth and topped with things like umeboshi (pickled plum), nori, sesame seeds, green onions, or a soft-boiled egg. Some people add miso paste or soy sauce for extra umami flavor. The texture is usually softer and more porridge-like than Western oatmeal. My recipe takes inspiration from this approach by using broth, ginger, and sesame oil.
Can you make porridge savory?
Yes, porridge is incredibly versatile and works beautifully in savory preparations. Any grain-based porridge, including oatmeal, rice porridge, or even grits, can be made savory by cooking it in broth instead of water or milk and adding vegetables, herbs, and seasonings. Savory porridge has been a staple food in many cultures for centuries. The key is treating it like you would risotto or polenta build flavor with aromatics, use good-quality broth, and don't be afraid to add cheese, eggs, or vegetables for texture and richness.
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Pairing
These are my favorite dishes to serve with Savory Oatmeal
Savory Oatmeal
Ingredients
- 1 clove garlic minced
- ½ teaspoon fresh ginger grated
- 4 mushrooms sliced
- 1 teaspoon butter or substitute with oil for a dairy-free option
- 1 cup vegetable broth or chicken broth for a non-vegetarian version
- ½ cup old-fashioned rolled oats for best texture, use rolled oats, not instant
- ½ cup spinach roughly chopped
- ½ teaspoon toasted sesame oil adds a nutty flavor
Instructions
- Mince the garlic, grate the ginger, and slice the mushrooms.
- Add the butter, garlic, and ginger to a small saucepot. Sauté over medium heat for 1-2 minutes.
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Add the mushrooms to the saucepot and continue to sauté for another 3-4 minutes, or until the mushrooms have softened and reduced.
- Pour the vegetable broth into the saucepot and increase the heat to medium-high. Bring the broth to a boil.
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Once the broth reaches a boil, add the rolled oats and stir to combine. Let the mixture return to a boil, then reduce the heat to medium-low. Simmer for about 5 minutes, or until the oats are soft and the mixture has thickened.
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While the oats are simmering, roughly chop the spinach. Stir the spinach into the thickened oats along with the toasted sesame oil.
- Taste and adjust the seasoning by adding salt if needed. Serve hot with your favorite toppings.
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