Savory Oatmeal with Roasted Asparagus and Mushrooms

“Please, sir, I want some more.”

Charles Dickens’ Oliver Twist

Have you jumped on the savory oatmeal bandwagon?  I am a bit late to the party I must admit, even if I have been a lifetime lover of breakfast oatmeal.  SVOATS, as they are called, offer endless possibilities for inventive flavor pairings.  Oatmeal with attitude!  Just skip traditional oatmeal toppings and think of it as a whole-grain blank slate like you would rice, congee, risotto or polenta.  I have to admit I love berries and maple syrup in my oatmeal and I hesitated to try the SVOATS food trend for far too long.  Even Dickens was serving up savory gruel in Oliver Twist in 1838!


For my first attempt at SVOATS, I cooked my oatmeal like I always do.   I doused the oatmeal with some low sodium soy sauce for a bold infusion of umami flavor.  I mixed in chopped roasted asparagus, sautéed mushrooms, chives and lots of black pepper.  To finish, I topped it with more chives, some red pepper flakes and asparagus spears.  It was really good in a creamy-risotto-kind-of-way with none of the labor!  Because oats are bland on their own, I was surprised at how much seasoning they required to really rock in a savory way.

SVOATS can easily move from breakfast to lunch and dinner and be taken in all kinds of flavor directions.  They are great clean-out-your-fridge whole grains primed for a meal-in-a-bowl topped with lots of healthy veggies and a protein. The economical whole grains are as easy to whip up for 1 or for a gang.  How fun would a brunch featuring a Make-Your-Own-SVOATS be with a big steaming pot of oats and a variety of savory add-ins?  Oats are nutritional powerhouses providing low fat healthy carbs to satisfy cravings, and are known to lower cholesterol, satiate appetite and lower the risk of colon cancer.  Win-win-win!

Need inspiration? Croque-Monsieur Oats with ham and parmesan. Apple-gruyère-rosemary oats.  Tex-Mex oat bowl with corn, black beans, tomatoes, chopped chicken, a squeeze of lime and sliced avocado.  Curry-raisin-caramellized onion oatmeal.  Blue cheese-walnut-cranberry-squash with toasted pepitas oats.  Adding a perfect poached egg on top is always a good idea in my books!  See where I’m going?  The neutral taste of oats is a blank canvas for spunky and bold creations of your own.

Need more convincing? Check out Huffington Post’s offerings here and wake  up your morning oatmeal!  After all, it is Oatober!



12 thoughts on “Savory Oatmeal with Roasted Asparagus and Mushrooms

  1. Now there are many ingenious ways to have your oatmeal any time of the day. Will let you know if I can please any family members with these add ins.

    Sent from my iPhone


    • We’re both late to the party Jenna! So easy, so good for you and who knew?!! Quaker had a full page ad in the NYTimes on Sunday advertising Oatober. I can’t wait to see what you come up with in your oatmeal!

      Johanne Lamarche


    • It makes total sense to make oats savory and yet you also had not explored this way of enjoying them either. I am looking forward to your savory creations! I enjoyed looking up Olive Twist’s gruel and Dickens granted the children the addition of onion three times a week. SO we are way behind on the trend! I know you will love them. Happy fall!

      Johanne Lamarche


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