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Jan 6, 2010 08:36 AM

Savory Oatmeal

I had been eating a lot of oatmeal this winter as it has been a nice warming morning dish but I have been getting sick of doing the sweet kinds. Normally I have been adding milk, chopped apples, raisins, frozen berries, brown sugar, bananas, maple syrup, etc and have been getting pretty bored with it. So this morning I decided to switch it up a bit and try something a bit savory. I was going for something resembling congee and it came it fairly well.

Recipe done with quick cooking oats.

I boiled the water to which I added a slice of minced ginger and half a clove of minced garlic. When this had boiled for about a minute I added the oats and about a teaspoon of mirin. When this reached my desired consistency I took it off the stove and garnished with soy sauce, bonito flakes, scallions and a few drops of sesame oil.

This ended up being very fulfilling and a nice shot of umami goodness in the morning. I am going to try some different variations here as I bet this would be good with some Lap Cheong or a fried egg as well. I also might try cooking with dashi instead of water which might be too much but is worth a shot.

Does anyone have other ways of savory oatmeal?

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  1. I dice up some bacon and fry it in the pot, drain and add the steal cut oats with some salt and pepper, brown sugar and water. I top it with a fried egg.

    1. I make it using chicken broth instead of water. If there are leftover vegetables or pieces of meat one or the other is incorporated. I prefer savory over sweet.

        1. That oatmeal recipe is straight up my alley! Bonito flakes, that's genius.

          I do a bunch of different savory oatmeals...this morning I took some steel cut oats that I had already cooked, and make a crispy oatmeal pancake out of it. Topped the pancake with leftover oxtail meat and jus... delicious!

          My go-to oatmeal is made with chicken stock, and i throw in some shredded chicken meat and finish with soy, sesame oil, and scallions.

          1. I think we got the same bug at the same time! We've been doing savory oatmeal for breakfast a few ways in the past few months (using steel-cut oats in a rice cooker):

            Chinese: a bit of soy sauce, mostly chicken broth, a dried shittake mushroom, and garlic in with the oats. Finish with some sesame oil, scrambled egg, lop cheong and a bit of oyster sauce.

            Southwestern: make oats with chicken broth, then add egg, soyrhizo, cheese, salsa, and guac.

            Country: make oats normally, top with bacon, eggs, some cheese and sauteed mushrooms. Finish with a dash of maple syrup and tabasco.

            Italian: make oats with basil and oregano, add sausage, top with cheese and pasta sauce.