Have you ever made savory breakfast oatmeal? This high protein, rolled oats recipe is cooked on the stovetop with chicken broth, egg whites, and soy sauce before being topped with a jammy hard-boiled egg and crispy turkey bacon. It’s an easy, healthy, breakfast idea that’s ready in just 10 minutes!
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Usually, when I make oatmeal for breakfast I tend to pair it with sweet flavors like pumpkin oatmeal, apple oatmeal, and banana oatmeal! I never thought to make savory breakfast oatmeal (until I did!) and now I can’t stop eating these protein-packed savory breakfast oats (which FYI, I sometimes make for lunch or dinner as well!).
Swapping water (or milk) for chicken broth and a splash of soy sauce (or coconut aminos if don’t do soy or gluten) creates a savory base for this oatmeal. And, opting for savory toppings like, boiled egg and turkey bacon creates a delicious, nutritious bowl of oats that’s savory, rich, and packed with protein – this recipe packs in 40 grams of protein per serving!
You’ll also notice that I love to cook rolled oats with egg whites. I even do this when making sweet oatmeal recipes (this one is my favorite!) as it’s another way to add in extra protein and it creates the creamiest, most delicious oatmeal texture!
Ingredients You’ll Need
- Eggs – The jammy hard-boiled eggs add a rich, creamy texture and a boost of protein, making the oatmeal more filling and delicious.
- Turkey Bacon – Adds a smoky, salty, savory flavor and a satisfying crunch. While turkey bacon is lighter, pork bacon would work as well.
- Rolled Oatmeal – Serves as the hearty base of the recipe, providing a comforting, chewy texture and plenty of fiber. Be sure to choose certified gluten-free oats if you want to keep this recipe 100% gluten-free.
- Low Sodium Chicken Broth – Infuses the oatmeal with subtle savory depth, enhancing the overall flavor without adding too much salt.
- Water – Helps to cook the oatmeal to the perfect consistency, balancing the richness of the other ingredients.
- Egg Whites – Make the best oatmeal! When stirred into the oats, they create a light, creamy texture while adding high-quality, lean protein.
- Coconut Aminos – Are a naturally gluten and soy-free alternative to soy sauce. If you include gluten and soy in your diet, you can use low-sodium soy sauce in its place.
- Scallion – Brings a fresh, mild onion flavor and a pop of color, rounding out the dish with a hint of brightness.
How To Make Savory Breakfast Oats
The base for savory breakfast oats is very similar to the base I use for my sweet oats (rolled oats, water, and egg whites). The main difference is that I add savory chicken broth and coconut aminos (or soy sauce) to the oats and then finish with savory topping (in this case; hard-boiled egg and turkey bacon!). Here’s what you do.
Savory Oatmeal Base
Savory Oatmeal Toppings
You have so many options when it comes to topping your savory oats! You can choose any of your favorite proteins and/or vegetables – I went with hard-boiled egg, turkey bacon, and scallions! Seriously, so good.
Flavor Variations & Substitutions
- For a vegetarian twist, replace the turkey bacon with sautéed mushrooms or tempeh for a similar smoky flavor and satisfying texture. Swap the chicken broth with vegetable broth to keep the dish vegetarian without losing the depth of savory flavor.
- Introduce a spicy kick by adding a dash of hot sauce or chili flakes to the oatmeal while cooking.
- Replace ow-sodium soy sauce with coconut aminos if you need to keep things soy and/or gluten-free.
- Stir in some grated cheese, like Parmesan or cheddar, for a creamy, rich addition that melts into the hot oatmeal.
- Add chopped spinach or kale in the last few minutes of cooking for a nutritious, green twist.
- Top the oatmeal with diced avocado for a creamy, healthy fat component, adding a different texture and richness.
- Experiment with different herbs, like thyme or parsley, for an aromatic touch and flavor boost.
Storing & Reheating
Storing: Once the oatmeal is cooled, store it in an airtight container in the refrigerator for up to 3-4 days. It’s best to store the toppings, like the hard-boiled eggs and turkey bacon, separately to maintain their texture. If you’ve already mixed in the toppings, just remember they might soften a bit in the fridge.
Reheating: To reheat, place the oatmeal in a small saucepan and sprinkle a little water or broth over it to revive its moisture. Heat it on high for about 5 minutes on medium-low, stirring halfway through to ensure even heating. If you stored your toppings separately, reheat them separately or add them to the oatmeal after
Thanks so much for reading! If you make this recipe I would love for you to give it a ★ rating below. And be sure to follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!
SAVORY OATMEAL RECIPE VIDEO
Savory Oatmeal with Boiled Egg & Turkey Bacon
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Ingredients
- 1 large egg
- 2 slices turkey bacon
- 1/2 cup rolled oatmeal
- 1/2 cup low sodium chicken broth
- 1/2 cup water
- 1/2 cup egg whites
- 1/2 teaspoon coconut aminos (or low sodium soy sauce)
- 1 scallion, thinly sliced
Instructions
Hard Boiled Egg
- Place 1-6 eggs in a small pot and add enough water to cover the eggs. Bring to a rolling boil. Shut off the heat, pop on a lid and set the timer for 4-5 minutes.
- Drain the eggs and immediately fill the pot with cold water and ice cubes. Once the eggs are cool enough to handle, peel and set aside. (store any extra eggs in an airtight container to use later in the week).
Turkey Bacon
- Pre-heat skillet to medium high. Heat slices while turning them every minute to ensure uniform browning, until golden brown.
Oatmeal
- Place oatmeal, chicken broth, and water in a small saucepan and cook over medium-heat for 5-6 minutes or until most of the liquid as been absorbed and oats are softened, stirring occasionally.
- Add an ice cube to the oats before slowly stirring in the egg whites. It’s important that its' are not scorching hot or the egg whites will scramble.
- Slowly stir in the egg whites and cook for another 2-3 minutes. Do this slowly over a low-medium heat, so the egg whites temper and become nice and creamy. You will know the oats are done because they will nearly double in size and will be super fluffy and creamy.
- Stir in coconut aminos (or soy sauce).
- Transfer your oats to a breakfast bowl and top with one hard boiled egg (sliced in half), crumbled turkey bacon, and scallions.
Comments
Patti Young says
When I meet my husband 47 years ago he ate oatmeal with soy sauce. I thought it was odd. He’s half Japanese. I am going to make this for him! Thanks for sharing.
Dani Spies says
I thought it was odd when I first heard of it as well! But trust me, it’s delicious!! Enjoy.
Joely says
This recipe looks delicious but the sodium content is almost 50% of the daily recommended RDA. Do you have ay substitutions for those of us who follow a reduced or low sodium diet? Thanks!
Dani Spies says
If you want to cut back on the sodium, swap the turkey bacon with some sauteed veggies. That would be an easy way to do it. Ypu can also skip the osy sauce if preferred or use half of what is recommended in the recipe card. Hope that helps!
Ady Kotidou says
Could you please provide the measurements in the metric system as well?
Susan says
Will definitely make again, with a few adjustments. As I was cooking It seemed like too much liquid. My oatmeal bag has a different oat/liquid ratio, so I add a few more oats to get the right consistency. I thought the oats themselves needed salt in addition the soy sauce. We topped with sriracha in addition to what the recipe lists. Next time will do an over easy egg instead of the jammy boiled.
We liked this a lot. It is a very adaptable recipe.