5 Savory Oatmeal Recipes for Breakfast when you don’t like it sweet (2024)

4.65 from 14 votes

Course: Breakfast

Cuisine: Mexican

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Author: Richa

• ▢ 1 teaspoon Oil
• ▢ 2 Garlic Cloves minced
• ▢ ¾ cup Quick cooking Oats
• ▢ ½ teaspoon Taco Seasoning refer to Notes
• ▢ ¼ teaspoon Paprika Powder
• ▢ ½ teaspoon Lime Juice
• ▢ 2 cups Water
• ▢ Salt to taste
• ▢ Corn Salsa for topping
• ▢ grated Cheddar for topping
• ▢ Avocado for topping
• ▢ Jalapeno for topping

• Heat oil in a pot and add garlic. Cook for 15-30 seconds or until fragrant.

• Add oats, taco seasoning, paprika powder, lime juice, water and salt. Mix well and bring everything to a boil. Simmer for a few minutes till the oats are cooked and the mixture has thickened up. This should take 3-4 minutes. Add a little more water to reach consistency that you like.

• Top with corn, salsa, grated cheddar, avocado and jalapeno. Serve hot.

1. You can substitute Taco seasoning with any Mexican flavoured seasoning readily available at supermarkets.
2. I have topped my meal with my favourites like corn salsa and avocado. You can top it with any condiments like salsa verde, proteins like - grilled chicken or prawns, chipotle dressing, guacamole etc.,
3. This is a very quick recipe. Do not prepare it and store it for later as oatmeal can very easily become dry and gluggy.

4.45 from 9 votes

Course: Breakfast

Cuisine: Indian

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Author: Richa

• ▢ 1 cup Beetroot cooked
• ▢ 1 Onion roughly chopped (medium )
• ▢ 1 Green Chilli chopped
• ▢ ½ inch Fresh Ginger peeled and chopped
• ▢ ½ teaspoon Cumin Seeds
• ▢ ½ teaspoon Coriander Powder
• ▢ 1 pinch Asafetida
• ▢ ½ cup Yogurt
• ▢ ½ cup Oats
• ▢ ¼ cup Rice Flour
• ▢ ¼ cup Chickpea Flour
• ▢ 1 tablespoon Oil + extra for cooking
• ▢ Salt to taste

• Blend all the ingredients in a blender till smooth. The mixture should be the consistency of a crepe batter so add a splash of water if necessary. Let the batter rest for 15-20 minutes. This helps the oats absorb some of the liquid.

• Heat a pan or griddle, and spray or brush with a little oil. Pour half a cup of batter with ladle in the center and spread it with the back of the ladle. Sprinkle a teaspoon of oil around the edges of the dosa and cook till golden brown and crisp. Repeat for the remaining batter. Serve with your favorite chutney.

1. Use a non-stick pan or tawa for the best results. You can also use a well seasoned cast iron pan as well.
2. Do not skip any of the ingredients as it will vastly affect the taste and texture of the batter. Consistency is key to get soft and crispy dosas.

4.50 from 10 votes

Course: Breakfast

Cuisine: British

Cook Time: 10 minutes minutes

Total Time: 10 minutes minutes

Author: Richa

For the Oats:

• ▢ 1 teaspoon Oil
• ▢ 2-3 Garlic cloves minced
• ▢ 1 cup Quick cooking Oats
• ▢ 2 cups Water
• ▢ ¼ cup Mild Cheddar grated
• ▢ 2 teaspoons Basil chopped

For the eggs:

• ▢ 1 teaspoon Olive Oil
• ▢ 2 Eggs
• ▢ ½ teaspoon Paprika / Chili Powder
• ▢ Salt and Pepper to taste

• Heat a teaspoon of oil in a pan and add minced garlic. Sauté the garlic for 15 seconds and add oats. Stir the oats for a few seconds and add all the water, salt and pepper.

• Bring this to a quick boil, and simmer for 3-4 minutes, by which time, the mixture would have thickened up into a porridge like consistency and the oats will be cooked. Adjust the consistency by adding more water if required. Just before taking oats off the stove, add cheese and basil and mix.

• In a non-stick pan, add olive oil and fry the eggs one by one. Top each egg with salt and paprika or chilli powder.

• To serve, divide the oats equally into two bowls. Top each bowl with a fried egg, sprinkle with more paprika and chopped coriander.

1. This is a very quick recipe. Do not prepare it and store it for later as oatmeal can very easily become dry and gluggy.
2. I've topped mine with fried eggs, you can top it with eggs the way you like it - scrambled, poached or serve it alongside a simple omelette.

4.38 from 8 votes

Course: Breakfast

Cuisine: Indian

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Author: Richa

• ▢ ½ cup Moong Dal
• ▢ 1 tablespoon Ghee
• ▢ ½ inch Ginger grated
• ▢ 1 Green Chilli chopped finely
• ▢ 1 cup Chopped Vegetables I used carrots, cauliflower, green peas
• ▢ ½ teaspoon Turmeric
• ▢ 1 cup Oats
• ▢ 3 cup Water
• ▢ Salt to taste

• Soak the moong dal in some water till you are ready to add it to the recipe.

• Heat ghee in a pressure cooker and add cumin seeds. Once the seeds start spluttering add ginger and green chilies. Cook for a minute till the ginger is fragrant.

• Add the chopped vegetables ,turmeric, oats. Drain the moong dal and add it to the cooker along with 3 ½ cups water and salt.

• Bring this to pressure and cook for two whistles. Let the pressure release naturally. Serve hot topped with more ghee.

1. I've used moong dal in this recipe, it can easily be substituted with toor dal, arhar dal or masoor dal.
2. Feel free to add any vegetables you like. I've used chopped carrot, cauliflower and green peas. Remember to chop the vegetables in one uniform size to ensure they cook properly.
3. The cook time can range from 2-3 whistles - this will depend on your pressure cooker. In the Instant Pot this would be 20 minutes on High followed by Natural Pressure Release.

4.45 from 9 votes

Course: Breakfast

Cuisine: Indian

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Author: Richa

For the Oats:

• ▢ 1 teaspoon Oil
• ▢ ¼ teaspoon Ginger grated
• ▢ 1 cup Oats quick cooking
• ▢ Salt and Pepper to taste
• ▢ 2 cups Water

For the Mushrooms:

• ▢ 1 tablespoon Olive Oil
• ▢ 1 cup Mushrooms sliced
• ▢ A pinch of salt

• Heat a teaspoon of oil in a pan and add grated ginger. Sauté the ginger for 30 seconds and add oats. Stir the oats for a few seconds and add all the water, salt and pepper.

• Bring this to a quick boil, and simmer for 3-4 minutes, by which time, the mixture would have thickened up into a porridge like consistency and the oats will be cooked. Adjust the consistency by adding more water if required.

• In a non-stick pan, heat olive oil and add the mushrooms. Cook on high heat for a few minutes till mushrooms are golden brown. Sprinkle with a pinch of salt.

• To serve, top with oats with mushrooms, poached egg, a dash of soy sauce and green onions.

1. This is a very quick recipe. Do not prepare it and store it for later as oatmeal can very easily become dry and gluggy.
2. You can substitute mushrooms for any other vegetable such as zucchini, broccoli etc.,
3. You can also use different varieties of mushrooms such as button mushrooms, enoki mushrooms, shiitake mushrooms or oyster mushrooms.