A nourishing twist on classic oatmeal, this savory oatmeal skillet combines hearty oats with sautéed vegetables, warm spices, and crunchy toppings for a satisfying breakfast you can enjoy any time of day.
Why You’ll Love This Recipe
This savory oatmeal skillet transforms simple pantry staples into a balanced, veggie-packed meal. It delivers steady energy thanks to fiber-rich oats and is loaded with vitamins and minerals from fresh greens and vegetables.
It’s also incredibly flexible. You can use fresh, frozen, or leftover vegetables, making it perfect for busy mornings or clean-out-the-fridge dinners. The combination of tender oats, caramelized onions, earthy mushrooms, and vibrant greens creates a comforting yet wholesome dish that feels both hearty and light.
Whether you prepare the oats ahead of time or cook them the same day, this recipe makes healthy eating practical, delicious, and stress-free.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the oatmeal:
¼ cup old fashioned rolled oats
¼ cup steel cut oats
2 ½ cups water
For the vegetables:
1 tablespoon toasted sesame oil
1 small yellow onion, thinly sliced
4 baby bella mushrooms, thinly sliced
¼ teaspoon sea salt
a few grinds black pepper
1 tablespoon tamari
½ cup broccoli florets, cut into small pieces
1 clove garlic, minced
½ teaspoon crushed red pepper flakes
1 to 2 tablespoons vegetable stock or water
½ cup chopped kale or other leafy greens
In a small saucepan, combine the rolled oats, steel cut oats, and water.
Bring to a boil over medium heat.
Once boiling, cover the pot and turn off the heat. Let the oats sit for at least 1 hour or until the liquid is fully absorbed. You may also leave them overnight.
Gently reheat before using if needed. Cooked oatmeal can be stored in the refrigerator for up to one week.
Prepare the savory oatmeal skillet:
Heat a heavy skillet over medium heat.
Add the toasted sesame oil and swirl to coat the pan.
Add the sliced onion and sauté for 1 to 2 minutes until translucent.
Stir in the mushrooms, sea salt, and black pepper. Cook for about 5 minutes, stirring occasionally, until the mushrooms brown and shrink.
Add the tamari and stir well.
Add the broccoli florets, minced garlic, and crushed red pepper flakes. Cook for about 2 minutes. If the pan becomes dry, add vegetable stock or water one tablespoon at a time.
Stir in the chopped kale and cook until just wilted.
Add the cooked oatmeal to the skillet and stir until everything is well combined and heated through.
Serve warm, topped with sesame seeds and sliced almonds if desired.
Approximate nutrition per serving:
Calories: 320 kcal
Carbohydrates: 35 g
Protein: 12 g
Fat: 16 g
Fiber: 8 g
Variations
Add a protein boost by stirring in cooked lentils or topping with a soft-cooked egg.
Swap the vegetables based on what you have available. Try zucchini, cauliflower, spinach, Brussels sprouts, or red bell peppers.
For a different flavor profile, replace sesame oil with olive oil and use cumin and smoked paprika instead of red pepper flakes.
If you prefer extra heat, increase the crushed red pepper flakes or add a drizzle of chili oil before serving.
For a nut-free option, skip the almonds and use extra sesame seeds or pumpkin seeds for crunch.
Storage/Reheating
Store cooked oatmeal separately in an airtight container in the refrigerator for up to 7 days.
The fully assembled savory oatmeal skillet can be refrigerated for up to 3 days.
To reheat, warm gently in a skillet over medium-low heat, adding a splash of water or vegetable stock to loosen the texture. You may also microwave in 30-second intervals, stirring between each, until heated through.
FAQs
Can I use only one type of oats?
Yes. You can use only rolled oats or only steel cut oats. Keep in mind that steel cut oats have a chewier texture and may require slightly more soaking time.
Do I have to soak the oats for an hour?
An hour allows the liquid to absorb fully, but soaking overnight works perfectly and makes mornings easier.
Can I cook the oats the traditional way instead?
Yes. You can simmer the oats until tender according to package instructions instead of using the soak method.
Is this recipe gluten-free?
Oats are naturally gluten-free, but be sure to use certified gluten-free oats if you are sensitive to gluten.
Can I make this recipe ahead of time?
Absolutely. Prepare the oats in advance and store them in the refrigerator. Assemble the skillet fresh when ready to eat.
What other greens can I use?
Spinach, Swiss chard, or collard greens all work well in place of kale.
How can I increase the protein content?
Add beans, lentils, tofu, or a cooked egg to make the meal even more filling.
Can I freeze cooked oatmeal?
Yes. Cooked oatmeal freezes well for up to 3 months. Thaw in the refrigerator and reheat gently before using.
Is this recipe suitable for lunch or dinner?
Definitely. Savory oatmeal works beautifully as a hearty lunch or light dinner.
How do I prevent the skillet from drying out?
Add vegetable stock or water a tablespoon at a time while cooking to maintain moisture and prevent sticking.
Conclusion
Savory oatmeal skillet is proof that oatmeal doesn’t have to be sweet to be satisfying. With hearty oats, vibrant vegetables, and bold savory flavors, this dish offers a nourishing and versatile meal that fits into any schedule. Once you try oatmeal this way, you may find it becomes a regular part of your breakfast, lunch, or dinner rotation.
Savory oatmeal skillet is a nourishing twist on traditional oatmeal, combining hearty oats with sautéed vegetables, warm spices, and crunchy toppings for a balanced, veggie-packed meal perfect for breakfast, lunch, or dinner.
Ingredients
1/4 cup old fashioned rolled oats
1/4 cup steel cut oats
2 1/2 cups water
1 tablespoon toasted sesame oil
1 small yellow onion, thinly sliced
4 baby bella mushrooms, thinly sliced
1/4 teaspoon sea salt
Black pepper, to taste
1 tablespoon tamari
1/2 cup broccoli florets, cut small
1 clove garlic, minced
1/2 teaspoon crushed red pepper flakes
1 to 2 tablespoons vegetable stock or water (as needed)
1/2 cup chopped kale or other leafy greens
Optional: 1 tablespoon sesame seeds
Optional: 2 tablespoons sliced almonds
Instructions
In a small saucepan, combine rolled oats, steel cut oats, and water.
Bring to a boil over medium heat. Once boiling, cover and turn off the heat. Let sit for at least 1 hour or until liquid is absorbed (or overnight).
Reheat oats gently before using if needed.
Heat a heavy skillet over medium heat and add toasted sesame oil.
Add sliced onion and sauté for 1–2 minutes until translucent.
Stir in mushrooms, sea salt, and black pepper. Cook about 5 minutes until mushrooms brown and shrink.
Add tamari and stir well.
Add broccoli, garlic, and red pepper flakes. Cook about 2 minutes, adding vegetable stock or water if the pan becomes dry.
Stir in chopped kale and cook until just wilted.
Add cooked oatmeal to the skillet and stir until fully combined and heated through.
Serve warm topped with sesame seeds and sliced almonds if desired.
Notes
You may use only rolled oats or only steel cut oats if preferred.
Soaking overnight saves time in the morning.
Cook oats traditionally by simmering according to package directions if desired.
Use certified gluten-free oats if needed.
Add lentils, beans, tofu, or a cooked egg for extra protein.
Swap vegetables based on availability.
Cooked oatmeal can be refrigerated up to 7 days or frozen up to 3 months.
