Breakfast/ Dinner/ Snacks

Savoury Oats

A little blast from the past. I have a bank of recipes that I never posted on here, most of which were created for other people and some of which I just never got around to posting.

I actually love trawling through the old pics sometimes, it’s kind of like looking through an old family photo album, reminiscing over recipes and reminding myself to spend more time cooking the things I love!

One of them is oats, of all the varieties! Switching it up and coming up with new combinations becomes a nice manageable challenge, with beautiful rewards….aka a stellar breakfast, MOST OF THE TIME. I’m like anyone everyone else, recipes don’t always turn out as planned, though usually it’s more likely that a baking experiment won’t turn out quite as I had envisaged!

These savoury oats are a nice way to switch up my go to sweet variety. Oats for me can be breakfast, dinner, a snack or dessert. They’re such an awesome base that you can varyy so much in not just flavour, but also texture depending on what way you cook them, or not, if you’re more a fan of overnight oats. I went a little looser, creamier on this occasion; if you want a thicker bowl just cook the oats themselves to your liking.

I tend to stir away from adding mix ins too my oats in the form of veggies, but you could totally add some grated zucchini, carrot or spaghetti squash to the mix, or perhaps some sweet potato puree would work a treat. I find if I add veggies to the mix it just messes too much with that ultimate oat consistency.

Let me know if you have any cool savoury combo’s down in the comments or over on Instagram!

Savoury Oats

Print Recipe
By Serves: 1 Prep Time: 5 minutes Cooking Time: 10 minutes


  • 1/2 cup oats of choice
  • 60ml boiling water
  • ¼ tsp Dr. Coy's bouillon
  • 250ml unsweetened milk of choice; I like to use oat or cashew milk for the creamy factor!
  • 1 heaped tsp milled flax seed
  • 1/2 - 1 tbsp ghee (clarified butter), olive oil, avocado oil or flax seed oil stirred through plus more for topping.



Dissolve bouillon in the boiling water.


Mix together oats, bouillon and milk in a bowl or pot.


Place bowl into the microwave for 2 minutes on high to cook or place into a pot, bring to the boil and simmer to desired consistency.


Stir through the flax seed. Add ghee or oil of choice if desired.


Serve in the/a bowl topped with soft boiled egg sliced in half, avocado, crispy bacon, a drizzle of olive, avocado or flax seed oil.

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