Savory Oatmeal With Greens and Yogurt

Updated May 2, 2023

Basic Information

  • Total Time: 30 minutes

  • Servings: 1

  • Difficulty: Easy

  • Rating: Not specified

  • Reviews: 93 comments

Ingredients

Main Ingredients

  • ½ cup steel-cut oats or rolled oats (avoid quick/instant oats)

  • 1 cup vegetable stock or water (or katsuo dashi for umami depth)

  • 1 cup fresh greens (spinach, kale, or arugula)

  • ¼ cup plain yogurt (Greek yogurt recommended for creaminess)

Optional Toppings & Seasonings

  • 1 tsp sesame oil (for toasting oats)

  • 1 tbsp olive oil (for sautéing greens)

  • 1 tbsp miso paste (for umami; Pamela’s method)

  • 1 tsp grated ginger (for warmth; Leslie’s suggestion)

  • 1 diced ripe pear (for sweetness; Leslie’s variation)

  • 1 tbsp olive tapenade (briny boost; Thomas Sherman)

  • Garlic, turmeric, green onion, soy sauce, or peanut butter (for savory layers; David Levine)

Preparation Steps

1. Dry-Toast Oats

Heat a dry non-stick pan over medium heat. Add oats and sesame oil (if using). Toast for 3–5 minutes, stirring frequently, until lightly golden and fragrant. This step enhances nuttiness and prevents the oatmeal from thickening excessively (Amy Cotler, Pamela).

2. Simmer Oatmeal Base

Add stock/water to the pan with toasted oats. Bring to a gentle simmer, then reduce heat to low. Cook uncovered for 15–20 minutes, stirring occasionally, until oats are tender and creamy. For miso variations, stir in miso paste halfway through cooking to dissolve (Pamela).

3. Sauté Greens

While the oatmeal simmers, heat olive oil in a small pan over medium heat. Add chopped greens and garlic (optional). Sauté 2–3 minutes until wilted but still bright green. Season with turmeric or salt to taste (David Levine, Amy Cotler).

4. Assemble & Serve

Transfer the creamy oatmeal to a shallow bowl. Top with sautéed greens, a dollop of yogurt, and your choice of toppings (olive tapenade, grated ginger, diced pear, etc.). Drizzle with soy sauce or olive oil for extra flavor (Thomas Sherman, Leslie).

Pro Tips & Variations

  • Oat Selection: Steel-cut oats yield a hearty texture; rolled oats create a silkier base (Sue).

  • Same-Pan Efficiency: Use the same pan to sauté greens after cooking oats (Amy Cotler) to minimize cleanup.

  • Flavor Adaptations:

  • Miso-Ginger: Use katsuo dashi + miso paste + ginger (Pamela, Leslie).

  • Mediterranean: Add olive tapenade to yogurt for a briny kick (Thomas Sherman).

  • Sweet-Savory: Pair with diced pear and yogurt for balance (Leslie).

  • Make-Ahead: Prepare oatmeal the night before; reheat and top with fresh greens in the morning (Rita).

Nutrition Note

Some reviewers have noted potential inaccuracies in the original nutrition information (e.g., 1147 calories for 1 serving). Adjust portion sizes or use low-fat yogurt/stock to align with dietary needs.

User Review Highlights

  • "Toasting oats in the same pan as greens saves time—no extra dishes!" (Amy Cotler)

  • "Olive tapenade + yogurt is shockingly delicious for a savory twist" (Thomas Sherman)

  • "Miso-ginger dressing with a fried egg elevates this into a complete meal" (Leslie)

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