Savoury Oatmeal with Squash and Pepita (Vegan)

5 from 1 vote
This savoury oatmeal is made with steel cut oats and topped with roasted squash and crispy toasted pepita. It's a deliciously creamy, savoury oatmeal that you can enjoy for breakfast and brunch.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
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Sep 5, 2023 by Hannah Sunderani

Savoury Oatmeal with Squash and Pepita (Vegan)

This Savoury Oatmeal is made chewy and creamy with steel cut oats, then topped with roasted butternut squash and toasted pepitas. It’s a healthy and fun twist on sweetened oatmeal that the whole family will love!

You may know that I am a true oatmeal lover. Baked oatmealSweet Maple OatmealOvernight Oats, even Oatmeal Pancakes! But as much as I love sweet oatmeal recipes, sometimes I’m in the mood for something savoury.

These savoury oats are everything I look for in a nutritious, plant-based breakfast. It’s filling, made with wholesome ingredients, is great for gut health (goodbye IBS bloat!), and is easy enough to prep on a busy weekday morning with a toddler! I can’t wait to share the details of this recipe with you, so without further ado, let’s get into the recipe pronto!

Short on time? Try my 4-Minute Instant Pot Steel Cut Oats or my Vegan Overnight Steel Cut Oats (no cooking!) instead.

savoury steel cut oats with roasted squash on top sprinkled with microgreens. The oatmeal is in a white bowl on a white countertop.

This Savoury Oatmeal is….

  • Vegan 
  • Meal prep friendly (make a large batch!)
  • Delicious any time of the day
  • Healthy
  • Wholesome
  • Newbie cook approved
  • Filled with warm spices
  • Customisable
ingredients for making savoury oatmeal all separated into individual bowls.

Ingredient Notes

​Making a homemade savoury oatmeal requires just 7 ingredients

  • Steel cut oats: If you’re new to the different Types of Oats, steel cut oats are the least process type of oats (other than oat groats), and are nuttier tasting compared to other types of oats. They’re chewy and creamy and the ideal base for several delicious recipes like this vegan oatmeal recipe, this Fried Banana and Almond Butter Porridge and even these Whole Grain Pancakes
  • Butternut squash: This winter squash is creamy, nutty, sweet, and the perfect addition to a savoury bowl of oats. If you don’t have access to butternut squash, use peeled and cubed sweet potatoes or pumpkin. 
  • Pumpkin seeds: Also known as pepitas, these seeds are a powerhouse of nutrition and adds healthy fats, vitamins, minerals, anti-oxidants, and the perfect crunch. If you don’t have access to pumpkin seeds, swap in sunflower seeds or slivered almonds. 
  • Ginger: Adds spiciness and warmth, plus a boost of anti-inflammatory benefits. Fresh ginger is best, but a 1/4 teaspoon of ginger can work in a pinch!
  • Tamari: A gluten-free substitute for soy sauce that adds salty, umami-flavour to this oatmeal. If you can tolerate gluten, feel free to use soy sauce!
  • Cinnamon: It might seem strange to add cinnamon to savoury oats, but it really compliments the savoury flavors and adds depth and complexity. 
  • Oil: A bit of olive oil helps roast the squash and pepitas and adds flavour to the overall dish. 
side angle image of savoury oatmeal topped with roasted squash and microgreens in a white bowl on a wood cutting board.

How to Make Savoury Oatmeal

First, roast the butternut squash. Spread the cubed butternut squash on a parchment paper lined baking sheet. Drizzle olive oil, then sprinkle with cinnamon and salt and toss everything together with your hands to combine. Bake the squash for 30 minutes, or until the squash is fork tender and lightly crispy and golden around the edges.

​While the squash roasts, toast the pumpkin seeds. In a medium saucepan over medium heat, warm the olive oil. Once warm, add the pumpkin seeds and season with a pinch of salt. Toast the pumpkin seeds until fragrant, golden and popping, about 5 minutes. Transfer the warm seeds to a small bowl while you prep the remaining steel cut oatmeal. 

Next, in the same saucepan used to toast the pumpkin seeds, add the steel cut oats and 3 cups of water. Squeeze the grated ginger over the saucepan to release the juices, then season with sea salt and stir. Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring frequently, until the oatmeal has thickened and is pleasantly chewy. 

Finally, stir in the tamari and transfer the oatmeal to serving bowls. Top with roasted squash and sprinkle with pumpkin seeds, micro-greens, black pepper and a squeeze of lime. Enjoy! 

Additional Topping Ideas

Swap out the typical sweet maple syrup, fruit, and vanilla extract for savoury toppings like: 

  • Caramelized onions
  • Sautéed mushrooms
  • Black beans
  • Roasted red pepper
  • Hot sauce
  • Green onions
  • Roasted cherry tomatoes
  • Creamy avocado
  • Sautéed greens like baby spinach
  • Roasted sweet potatoes
  • Drizzle of olive oil or chili oil
  • Vegan parmesan cheese
savoury steel cut oats with roasted squash on top sprinkled with microgreens. The oatmeal is in a white bowl with a spoonful scooping out the oatmeal

Storage Instructions

This savoury oamteal will keep in the fridge for up to 5 days. Store the oatmeal, squash, and pepitas in separate, air-tight containers (glass preferred!) and combine just before serving. 

Reheat any leftovers in the microwave with an additional splash of hot water to thin, if desired. 

I have not tested freezing these oats, but I believe it would likely work well!

savoury steel cut oats with roasted squash on top sprinkled with microgreens. The oatmeal is in a white bowl on a wood cutting board.

Recipe FAQs

Can I use up leftover vegetables with my savoury oatmeal?

Absolutely! Topping your oats with leftover veggies is a great way to prevent food waste and add additional nutrients to the dish. My Spiced Sheet-Pan Roasted Vegetables would be delicious on this savoury oats recipe. 

Are savoury oats a good option for dietary restrictions or allergies?

Yes, these oatmeal bowls are naturally vegan, gluten-free, egg-free, dairy-free, nut-free, and soy-free. They’re a great option for people with allergies or those who follow a plant-based diet. 

Should I make my oatmeal with water or milk?

I personally find these savoury oats to be plenty creamy with water, but if you prefer your oats extra creamy, feel free to simmer the oats in an unsweetened plant-based milk. If desired, give one of my homemade milk recipes a try: Homemade Almond MilkOat Milk, or check out this Store-Bought Almond Milk Review. Or, you can even try simmering your oats in vegetable broth or vegan chicken stock for an extra savoury breakfast. 

close up of savoury steel cut oats with roasted squash on top sprinkled with microgreens. The oatmeal is in a white bowl on a wood cutting board.

More Oatmeal Recipes You Might Like:

I hope you love this Savoury Vegan Oatmeal as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more delicious vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have. 

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. 

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Savoury Oatmeal with Squash and Pepita (Vegan)

5 from 1 vote
This savoury oatmeal is made with steel cut oats and topped with roasted squash and crispy toasted pepita. It's a deliciously creamy, savoury oatmeal that you can enjoy for breakfast and brunch.
savoury steel cut oats with roasted squash on top sprinkled with microgreens. The oatmeal is in a white bowl on a white countertop.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Serves 4 people

Ingredients

Roasted Squash and Pepita:

  • 1 medium butternut squash , cut into bite-sized cubes (4 cups)
  • 2 tbsp olive oil
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 tsp olive oil
  • 1/2 cup pumpkin seeds
  • Pinch salt

Savoury Oatmeal:

Toppings:

  • 2-3 green onions finely chopped
  • microgreens
  • Pepper
  • Lime

Instructions

  • Preheat oven to 400F/200C and line a baking sheet with parchment paper. Add the cubed squash to the baking sheet and drizzle with olive oil, sprinkle with cinnamon and salt and toss with your hands to combine. Bake for 30 minutes, or until the butternut squash is fork tender and lightly crispy and golden.
  • Meanwhile, in a medium saucepan add 1 tsp olive oil and the pumpkin seeds and a pinch of salt, toast on medium heat until the pumpkin seeds are fragrant, golden and popping, about 5 minutes. Transfer to a small bowl.
  • In the same saucepan add the steel cut oats and water. Using your hands, squeeze the grated ginger over the saucepan to release the juices, and the sea salt and stir.. Bring to a boil, then reduce heat to a simmer and cook, stirring frequently, until the porridge has thickened and its pleasantly chewy in consistency, 25 minutes. Pour in the tamari and stir to combine.
  • Transfer the porridge to bowls and top with the roasted squash, sprinkle with pumpkin seeds, micro-greens, pepper and a squeeze of lime juice.

Notes

Savoury oatmeal will keep for up to 5 days. Store the savoury oatmeal in the fridge in air-tight container and reheat in the microwave. Optional to add a splash of hot water to thin, if desired. 
For the leftovers; store the savoury oatmeal, roasted squash, and toasted pepitas in separate containers in the fridge. Assemble when ready to eat.  

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