Sep 5, 2023 by Hannah Sunderani
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 oatmeal, Sweet Maple Oatmeal, Overnight 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!
Making a homemade savoury oatmeal requires just 7 ingredients:
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!
Swap out the typical sweet maple syrup, fruit, and vanilla extract for savoury toppings like:
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!
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.
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.
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 Milk, Oat 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.
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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