Savory Oatmeal Recipe

One of my wonderful readers suggested this fabulous, clean eating savory oatmeal recipe.

I was really hesitant to try it. I’ve always eaten my oatmeal with fruit and other sweet things. The thought of savory oatmeal really kind of made my stomach turn. But I’ve been feeling a little brave in the kitchen as of late, so I went for it.

A bowl of this Clean Eating Savory Oatmeal sits on a dark background. You can see the golden color of the sautéed mushrooms  mixed into the oats.

OMG! I swear to you, this is my new FAVORITE way to eat oatmeal. I could eat it this way every day for the next year and never get tired of it. It’s really that good.

So thank you, Mary (comment 32), for sharing this incredible recipe! My husband and mother-in-law, thank you, too. They don’t like oatmeal, but they really liked this!

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Clean Eating Savory Oatmeal

Savory Oatmeal

A deliciously different way to enjoy your morning oatmeal. It’s almost like having risotto for breakfast!
5 from 1 vote
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Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1 serving
Calories: 344kcal


  • ½ cup chopped red onion
  • 4 medium crimini mushrooms (sliced)
  • 1 cup cooked oatmeal
  • 1 tbsp. grated parmesan cheese
  • ½ tbsp. olive oil (best in an oil sprayer)


  • Sauté your onions and mushrooms in a non-stick pan, using the smallest amount of oil you can get away with.
  • Stir in your oatmeal and blend well. Since the oats are already cooked, you only have to worry about getting them warm enough to melt the cheese.
  • Once the oats are hot enough, stir in the parmesan. Turn off the heat and allow the cheese to melt.
  • Continue stirring to distribute the cheese a bit.
  • Add salt and pepper to taste.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 1entire recipe | Calories: 344kcal | Carbohydrates: 39g | Protein: 14g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 243mg | Potassium: 639mg | Fiber: 5g | Sugar: 5g | Vitamin A: 130IU | Vitamin C: 5.9mg | Calcium: 218mg | Iron: 2.4mg

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  1. Anonymous says:

    Alivia – That sounds wonderful! Thanks for sharing!

  2. Anonymous says:

    Nicole – Yes! It is very much like risotto. Enjoy!

  3. Anonymous says:

    Beth – If you look at the bottom of the recipe, you will see that my stats are figured at They are not necessarily completely accurate as I state there. But keep in mind that stats change with cooking. You don’t end up with 1/2 cup of oatmeal when it gets cooked.

    1. I see it now- the recipe calls for 1 cup cooked oatmeal (I thought you were cooking the oatmeal throughout the recipe, meaning you were starting with 1 cup dry oats). 1 cup cooked oatmeal is about 1/2c. dry oats, so it works out and makes sense. My mistake, should have read the post more clearly 🙂

      1. Anonymous says:

        Beth – No worries! Glad I could clear that up for you. Enjoy!

  4. Anonymous says:

    Oh my! I may have to try that. Thank you!

  5. Hanna Nichols says:

    This looks FANTASTIC, aside from the mushrooms! Any suggestions for substitutes for those of us who aren’t fans of them?

    1. graciouspantry says:

      Hanna – For this particular recipe, I would just leave them out. But you may have to make up for the loss in flavor with more of something else like onion or garlic.

  6. graciouspantry says:

    Leisha – Ya, I get the same response. But when somebody finally works up the nerve to try it, they realize it’s kinda better that way. Haha!

  7. I first heard of this from Cameron Diaz on Oprah a few years ago. Your recipe sounds like a great substitute for risotto, I’ve been avoiding rice like a plague. I wonder if this is too much carbs for dinner though? Maybe better suited for lunch? I can’t part with my protein pancakes for breakfast.

    1. graciouspantry says:

      Olivia – Depends on how many carbs you allow in your eating plan. It also makes a great side dish to a piece of chicken and some veggies.

  8. graciouspantry says:

    I know! I wish more people would give it a chance! It’s so good! More like risotto than anything else.

  9. Carmelita says:

    Yay! I love the mushroom idea, thank you. Hubs has been eating his oatmeal with an egg & garlic salt — sometimes adding cheese and ham. I scoffed at first, but it actually tastes pretty good, and his bloodwork keeps getting better and better.

  10. Thanks to you, and Mary!
    I just had this for lunch, and yes, ofcourse I was hesitant.This was my first SAVORY oatmeal and it exceeded expectations

    1. The Gracious Pantry says:

      D – Glad you enjoyed it! 🙂

  11. This oatmeal is my absolute favorite recipe for oatmeal. I make a large batch, put it in containers for eating throughout the week. It really sounds strange when you read the ingredients but I speak for the skeptic in us all TRY IT! I use oat groats instead of oatmeal but there is no taste difference (I cook that in the rice cooker).

    1. The Gracious Pantry says:

      Jeanie J – I know! It’s crazy good! But most people are so used to sweetening their oats, they can’t even imagine it.

  12. Julie Buchanan says:

    This seems like a variation of “skirlie” – a Scottish side dish, kind of like stuffing made with butter, onions ands oats. I loved it growing up, haven’t made it in years though. Thanks for jogging my memory : ) . We never made it with mushrooms or cheese but they sound like a mighty fine additions to me, looking forward to trying it.

    1. The Gracious Pantry says:

      Julie – That sounds heavenly!!! I always feel a little sorry for people who refuse to try savory oats. They don’t know what they are missing!!!