Savory Steel Cut Oats

Savory Steel Cut OatsEveryone knows about fruit-topped sweet oatmeal, but have you ever tried savory oatmeal? Well now you will, and you can thank me later.

Y’all, this stuff is amazing. I used to think it would be so weird to put savory flavors in oatmeal because I always top mine with piles of fresh fruit, nuts, seeds, nut butter, maple syrup, and the list goes on. But when I finally broke down and tried the savory version, I was shocked at how much I loved it.

Savory Steel Cut Oats
Savory Steel Cut OatsI went with the steel cut oats instead of traditional oats because I wanted them to be extra thick, creamy, and chewy. Steel cut oats take a bit more time to cook than regular oats, but it is so worth it. Just make a big batch on the weekend, and you can have creamy savory oats all week.

Savory Steel Cut Oats
Savory Steel Cut OatsI decided sway on the side of Asian flavors for this recipe, and I could not have been happier with how it turned out. I combined the flavors of sesame oil, GF soy sauce, green onions, avocado, and a runny egg. Don’t forget the runny yolk, my friends. It is imperative, in my opinion.

Savory Steel Cut OatsI think you guys are really going to love this one, it is reminiscent of a rice bowl with an egg on top, but creamier, and even more filling. Happy savory breakfasting!

Savory Steel Cut Oats

Yield: Serves 4


  • 1 cup (gluten-free) steel cut oats*
  • 2 cups unsweetened almond milk
  • 2 cups water
  • 1 tsp sesame oil
  • 1 tbsp butter (I used Earth Balance vegan butter)
  • 2-3 tbsp GF soy sauce
  • 2-3 green onions, thinly sliced
  • 4 eggs
  • 1 large avocado


  1. In a medium sized saucepan, add the butter and sesame oil and melt over medium heat. Once melted, add the oats and stir with a wooden spoon. Let the oats toast for 3-4 minutes until they start to smell a bit nutty.
  2. Once the oats are slightly toasted, add the milk and water, then give it a stir. Cover the pot and bring the liquid to a simmer. Let the mixture simmer for 30 minutes, until thick and creamy (and the liquid is absorbed).
  3. Add in the soy sauce and sliced green onions, and then let it continue to cook for about 4-5 minutes to soften the onion a bit. Then turn off the heat and set aside while you fry the eggs.
  4. Preheat a skillet over medium heat, add in 1 tbsp olive oil, and gently crack 4 eggs into the skillet. Cook for 2-3 minutes, then flip and cook for another 20 seconds for a runny yolk. Cook longer if you want your yolk less runny.
  5. To serve, spoon the oatmeal into 4 bowls, top each bowl with an egg, and then top that with 1/4 of a sliced avocado. Enjoy!


*steel cut oats are not always gluten-free, if you have a gluten allergy, make sure you buy oats that are certified GF.

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