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5.0 from 12 votes

Savory Steel Cut Oats Recipe

This Savory Steel Cut Oatmeal is packed with fresh veggies and fragrant spices for a hearty, filling meal that will fuel your day. Customize it with add-ins and toppings to accommodate your family's preferences and serve it for an easy breakfast, lunch, or dinner.

Prep Time
10 mins
Cook Time
10 mins
Overnight Soak
8 hrs
Total Time
8 hrs 20 mins
Servings: 2 servings
Calories: 417 kcal
Course: Breakfast
Cuisine: American

Ingredients

For The Steel Cut Oats
  • 2 cups vegetable stock or water plus a bit more if needed
  • 1 cup steel cut oats
  • ½ teaspoon kosher salt
For The Topping:
  • 1 tablespoon olive oil or unsalted butter
  • ¼ teaspoon ground cumin
  • ½ teaspoon ground paprika
  • 8 ounces baby bella mushrooms sliced / or any other one of your favorite mushrooms
  • 5 oz. fresh baby spinach leaves
  • 1 clove garlic minced or ½ teaspoon garlic powder - optional
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 large eggs - fried or soft boiled - optional
  • 1/8 teaspoon red pepper flakes optional

Instructions

    Cup of Yum
  1. To soak steel cut oats: Place vegetable stock (or water) in a medium saucepan with a lid. Bring it to a boil. Off the heat, stir in the steel-cut oats and salt. Cover it with the lid and let it sit on the kitchen counter overnight.
  2. To make the veggie topping: In the morning, before cooking the steel-cut oatmeal, prepare the topping. To do so, heat oil in a large skillet over medium heat. Add spices and cook them for a minute or so.
  3. Add the sliced mushrooms and cook, stirring often, until they are fully cooked, for about 6-8 minutes.
  4. Add the baby spinach and cook until wilted, for 3-4 minutes.
  5. If using, add the garlic and saute for 30 seconds. Finish it off with salt and pepper and set it aside.
  6. To prepare the savory steel-cut oatmeal: Put the saucepan back on the stove and heat it over medium heat. Stir it frequently using a wooden spoon to prevent it from sticking to the bottom of the pan. As it cooks, the excess liquid will evaporate, and the steel-cut oatmeal will form a thicker and creamier texture. If it gets too thick, feel free to add ¼ cup of water (or vegetable broth) to thin it out. This process happens in 3-4 minutes, so do not leave site of it.
  7. Taste steel-cut oatmeal for seasoning and add more if necessary.
  8. When ready to serve, ladle steel-cut oatmeal into a bowl. Top it off with cooked mushrooms and spinach. If using, add a fried egg on top.
  9. Finish it off with salt and pepper and red pepper flakes. Serve.

Notes

  • This recipe yields about 2 to 2 1/4 cups of cooked steel cut oatmeal. I listed it as 2 servings (as shown in the photos), but if you keep the portions smaller, it could be served to 4 people. 
  • If you are following a gluten-free diet, be sure to purchase gluten-free certified steel cut oats.
  • You can prep the steel cut oatmeal and the toppings and store them in separate air-tight containers in the fridge for up to 4 days. When you are ready to serve, you can reheat each component and assemble it as directed. 
  • I recommend storing the savory oatmeal and vegetable toppings in separate airtight containers if you can.
  • Bring them to room temperature and store them in the fridge for up to 4 days.
  • Serving size: This recipe yields about 2 to 2 1/4 cups of cooked steel cut oatmeal. I listed it as 2 servings (as shown in the photos), but if you keep the portions smaller, it could be served to 4 people. 
  • Steel cut oats: If you are following a gluten-free diet, be sure to purchase gluten-free certified steel cut oats.
  • Make-Ahead Instructions: You can prep the steel cut oatmeal and the toppings and store them in separate air-tight containers in the fridge for up to 4 days. When you are ready to serve, you can reheat each component and assemble it as directed. 
  • Storing Leftovers: I recommend storing the savory oatmeal and vegetable toppings in separate airtight containers if you can. Bring them to room temperature and store them in the fridge for up to 4 days.
  • Reheating: To reheat, microwave the steel-cut oatmeal in 30-second increments, stirring after heating, until they are warm. You can also heat it on the stovetop in a small pot. Simply heat it over medium heat and stir frequently until the oats are warm, which will take about 3-5 minutes. You may need to add an extra splash of vegetable stock, coconut milk, or water to thin out the oats a little bit.
  • Nutrition Information: The calorie and nutrition information below does not include the optional egg on top.

Nutrition Information

Calories 417kcal (21%) Carbohydrates 61g (20%) Protein 18g (36%) Fat 13g (20%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Sodium 647mg (27%) Potassium 931mg (27%) Fiber 11g (44%) Sugar 2g (4%) Vitamin A 6934IU (139%) Vitamin C 20mg (22%) Calcium 139mg (14%) Iron 6mg (33%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 417

% Daily Value*

Calories 417kcal 21%
Carbohydrates 61g 20%
Protein 18g 36%
Fat 13g 20%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Sodium 647mg 27%
Potassium 931mg 20%
Fiber 11g 44%
Sugar 2g 4%
Vitamin A 6934IU 139%
Vitamin C 20mg 22%
Calcium 139mg 14%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.