Go-To Meal: Savory Oats

Go-To Savory Oats (Vegan) // picklesnhoney.com Follow Me on Pinterest

In thinking about recipes I want to share, I often focus on creating new things. I’ll brainstorm a recipe I’ve never made but always wanted to try, or think of ways I can put a new and improved twist on something that’s tried and true. However, in doing this, it’s easy to bypass the meals that I consistently enjoy week after week. The ones that aren’t particularly fancy or new, but never get old. Because I’m consuming them regularly, I assume you are too, and that might be a mistake. Or maybe we’re enjoying the same things, but we’re combining the ingredients and flavors together a little differently.

Go-To Savory Oats (Vegan) // picklesnhoney.com Follow Me on Pinterest

Similar to avocado toast (wow, that post takes me back), savory oatmeal definitely falls into this category for me. They’re a “thing” in the vegan and healthy living blog world, and rightfully so. I actually put off trying them for a couple of years because the thought of taking oatmeal, which at the time I combined with peanut butter, banana, and probably Splenda (ugh), sounded kind of gross to me. I just could not wrap my head around how the texture could work for a savory application.

Go-To Savory Oats (Vegan) // picklesnhoney.com Follow Me on Pinterest

But I kept being bombarded with savory oats everywhere. So, like chocolate pudding made with avocados, I pushed my hesitations aside and finally gave them a try. And I’ve never looked back.

Go-To Savory Oats (Vegan) // picklesnhoney.com Follow Me on Pinterest

Savory oats are now my go-to lunch or dinner when I’m craving comfort food, feeling lazy, or really need to go grocery shopping because I have a mostly-empty bag of rolled oats, kale on its last leg, half of a starting-to-brown avocado, a few spoonfuls of salsa, and nutritional yeast (always nutritional yeast). Previously, I would have looked over the oats and made a very sad little salad with these ingredients, but these days, I know I can always turn them into a warming, filling, and delicious bowl of savory oats.

Another reason they’re a go-to meal for me: savory oats come together in about ten minutes and dirty just one pot. They’re a great vehicle for eating more greens – simply mix them right in during the last minute of cooking, or add them raw for a crunchy topping.

Go-To Savory Oats (Vegan) // picklesnhoney.com Follow Me on Pinterest

Speaking of toppings, I especially enjoy the variety of different tastes and textures when it comes to the toppings. It’s like when I get sorbet at the self-serve fro-yo places – if the topping is vegan and gluten-free, you can bet I’m adding it.  I’ve listed my favorite savory oat toppings below, but the sky’s the limit here. Almost anything goes.

Go-To Savory Oats (Vegan) // picklesnhoney.com Follow Me on Pinterest

Go-To Savory Oats (Vegan & Gluten-Free)
Prep time
Cook time
Total time
Craving comfort food, feeling lazy, or really need to go grocery shopping? Savory oats to the rescue! They're a great vehicle for eating more greens and you probably have everything you need to make them. Feel free to play around with the spices and toppings - almost anything goes.
Recipe type: Main Meal
Serves: 1
For the Savory Oats:
  • ½ cup gluten-free, old-fashioned rolled oats
  • ¾ cup plain non-dairy milk (I prefer almond or cashew milk)
  • ¾ cup vegetable broth
  • 1 tablespoon nutritional yeast
  • ¼ teaspoon turmeric
  • ¼ teaspoon chili powder
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon onion powder
  • fine sea salt to taste
  • 1-2 large handfuls of greens (I like kale or baby spinach)
Optional Toppings:
  • diced avocado
  • sliced green onion
  • salsa
  • sriracha
  • sprouts
  • crumbled veggie burger
  • brown rice crackers
  • lightly toasted seeds or nuts
  1. Combine all of the savory oats ingredients, except the handful of greens and salt, in a medium saucepan and bring them to a boil over medium-high heat.
  2. Reduce the heat to medium-low and cook the oats for 6-8 minutes, stirring frequently, until they have thickened.
  3. Add in your greens of choice, salt to taste, and continue to stir for an additional minute or two, until the greens are slightly wilted.
  4. Transfer the oats to a bowl and add whatever toppings you like!
You can adjust the amount of water and non-dairy milk for either a thicker or more creamy texture. I personally enjoy them most with the ratio in this recipe or ¼ cup more liquid, while Aaron prefers them with slightly less. It's totally up to you.


P.S. Thank you so much for your positive feedback on my last post, How I Left My 9-5. I’m always just a little nervous to share the really personal aspects of my life for fear of how they’ll be received, but every time I do, you remind me of why I blog. This year, I’d like to continue to be more personal to further grow and strengthen this amazing community we’ve created together.


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  1. says

    Ok, two things I MUST try: avocado toast and savory oats. I feel so good mentally when I eat avocado, so that sounds like a great way to start a day. 😀

    • says

      You have to try savory oats and avocado toast! For the toast, I like to mash the avocado with a little sea salt and garlic powder, then top with sriracha…it never gets old.

  2. says

    I am definitely a lover of avocado toast! I have never heard of savory oats, I always eat mine more breakfast-y, like you described in the beginning. I think you may have opened up a whole new world of oats for me! I love your pictures, beautiful! Are those pea shoots on top?

    • says

      Hooray to expanding your world of oats! 😉 Yes, those are pea shoots on top. I discovered them at Trader Joe’s a few weeks ago and now I put them on everything. They’re great on avocado toast too.

  3. says

    I love savory oats! I tend to go asian with mine: try some miso paste, korean gochujang, or even just soy sauce. I also like to add mushrooms and some cubed roasted squash, if I have any. It’s very warm and filling.

  4. says

    i tried savory oats only once before, when i was first learning to cook. i liked it ok, but i didn’t add veggies to it, so it wasn’t very filling. this looks super hearty and i love all the add ins. almost like a bowl of soup!

  5. says

    thanks for the recipe, I am from the UK and have never seen savoury oats before and it sounds really interesting, I think it is something to try very soon

  6. says

    Thanks so much for this recipe idea! I gave you a little shout out even though my recipe is not exactly the same. I couldn’t have done it without you! It was delicious

  7. Kait says

    Necessity is the mother of invention, right?! Well visiting my mom’s today I noticed her cupboards were mighty bare. She had oats, some slightly freezer-burned spinach, and a handful of spices (like adobo, garlic powder, and paprika). So I MacGyvered together some savory oats and NOMZ! I can’ wait to retry when I’m in my fully stocked kitchen and have nooch, etc! xo


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