Savory Steel Cut Oats (Mediterranean Inspired Breakfast)

If there’s one thing I love it’s brunch. Yes, I’m a morning person so I’m always up super early to get ahead of the day, however, since I’m up early, I’m usually ready for lunch earlier than normal. That’s where brunch swoops in and saves the day. This savory steel cut oats recipe is inspired by the Mediterranean and it’s hardy, delicious, and so dang good. 

Why you’ll love this brunch recipe: 

• Quick: Make it in 35 minutes flat. This recipe is quick but delicious
• Filling: Steel cut oats are protein packed which makes this recipe filling and will fuel you through the afternoon or rest of the morning
•  Adaptable: Throw on your favorite toppings or make this savory but sweet dish into what your little heart desires

Ingredients:

Here is what you will need for this Savory Steel Cut Oats (Mediterranean Inspired Breakfast):

Ingredient Notes: 

Steel Cut Oats: Steel-cut oatmeal is made from whole oat groats that have been cut up small. I like Bob’s Red Mill’s that use high-protein, whole grain oats that keep you full and taste delicious. Steel-cut oats can be used in savory or sweet dishes. It’s very versatile!

Greek Yogurt: To add a pop of more protein, I’ve topped this dish with Greek yogurt. Greek yogurt has a ton of healthy protein but you can also use regular yogurt as well. I mixed mine with a bit of mustard to add a little more flavor but get creative with spices for a savory dish, or if you prefer to make a sweet dish, you can mix in your favorite jams. For the oats, add in things like cinnamon for your spices versus umami or red chili flakes.

Umami Powder: Umami translates to “pleasant savory taste”. It has a rich and meaty flavor which is perfect to mix into your dishes. 

Toppings: I went with a Mediterranean bowl here but you can make up the oats and add on your favorite toppings. You can make it inspired by what’s in your fridge, you can make it sweet vs. savory, get creative. If you want to make it sweet,

How do you make savory steel cut oats?

I’m not here to make your mornings complicated, so here is a quick and easy recipe for you to create a brunch that can be made in only 35-minutes. Here’s how you do it:

Step One: Heat a large saucepan on medium and bring the water and milk to a gentle boil.

Step Two: To a large pan, add the butter or oil and gently heat till bubbling or hot. Add the oats to the pan and toast for 3 minutes or until golden and fragrant.

Step Three: To the milk + water, add the oats, stir till combined, and reduce heat to low.  Cook for 20 minutes with the lid on and stir occasionally to avoid burning.

Step Four: While your oats are cooking, prep your toppings.

Step Five: To the oats, add all the spices. Stir till combined and cook for another 5 minutes.

Step Six: Portion the oats into individual bowls and top with desired toppings!

FAQ & Expert Tips: 

Refrigeration: The oats will last in the fridge for up to one week. Let the oats cool completely before transferring to an air-tight container.

Toppings: Have fun with the toppings, you really can’t go wrong here. Sundried tomatoes, spinach, cheese, jalapenos, dressed fresh greens, fresh herbs, or even nuts and seeds!

Oat Additions: The spices in this recipe are just some of my favorites but you can play around with your favorites and add spices like basil, dill, sautéed veggies, cheese (any kind!), nutritional yeast, green onions, etc.

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Making it Sweet: If you want to make a sweet vs. savory bowl, you’ll want to opt out of the savory spices in the oats. Lean on sweet spices like cinnamon, nutmeg, ground ginger, or cardamom. For the toppings, add on yogurt, berries, chocolate chips, peanut butter, etc.

Other breakfast recipes to make: 

• Easy Vegan Banana Muffins
• Apple Cinnamon Waffles 
• Peanut Butter Chocolate Baked Oatmeal
• Low GI Breakfast in 5-Minutes

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Savory Steel Cut Oats (Mediterranean Inspired Breakfast)

4.60 from 5 votes

Quick, easy, and so versatile. These savory steel cut oats have a Mediterranean inspiration for the toppings, but you can spice them up the way your heart desires.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Vegan Breakfast

Cuisine Mediterranean-Inspired

Servings 3

Calories 268 kcal

Ingredients

  

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For the Oats:

• 3 cups water
• 1 cup plant milk
• 2 tbsp. vegan butter or 2 tbsp. olive oil
• 1 cup Bob's Red Mill steel-cut oats
• 1 tsp garlic powder
• 1 tsp oregano
• 1 tsp umami powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Toppings:

• Roasted Red Pepper as desired
• Kale seasoned with salt and oil (as desired)
• Chopped Tomatoes as desired
• 1 avocado cut as desired
• Kalamata Olives as desired
• Corn Tortillas as desired
• Vegan Feta crumbled (as desired)
• Greek Yoghurt as desired but suggested with grainy mustard. 1 cup yogurt to 1 tsp mustard. Mixed.

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Instructions

 

• Heat a large saucepan on medium and bring the water and milk to a gentle boil.
• To a large pan, add the butter or oil and gently heat till bubbling or hot.  Add the oats to the pan and toast for 3 minutes or until golden and fragrant.
• To the milk + water, add the oats, stir till combined, and reduce heat to low.  Cook for 20 minutes with the lid on and stir occasionally to avoid burning.
• While your oats are cooking, prep your toppings.
• To the oats, add all the spices.  Stir till combined and cook for another 5 minutes.
• Portion the oats into individual bowls and top with desired toppings!

Notes

Refrigeration:  The oats will last in the fridge for up to one week.  Let the oats cool completely before transferring to an air-tight container.

Toppings: Have fun with the toppings, you really can't go wrong here.  Sundried tomatoes, spinach, cheese, jalapenos, dressed fresh greens, fresh herbs, or even nuts and seeds!

Oat additions: The spices in this recipe are just some of my favorites but you can play around with your favorites and add spices like basil, dill,  sauteed veggies, cheese (any kind!), nutritional yeast, green onions, etc.

Nutrition

Serving: 3 | Calories: 268kcal | Carbohydrates: 9.1g | Protein: 6.3g | Fat: 11.4g | Saturated Fat: 0.7g | Polyunsaturated Fat: 1.4g | Sodium: 533.8mg | Fiber: 1.7g | Sugar: 1.4g

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