If you’re used to eating oats only in sweet breakfast bowls, savory oats with garlic mushrooms & poached egg is going to be a game changer. Creamy, herby oats form the warm and comforting base of this dish. They’re topped with buttery garlic mushrooms that add richness and depth. And the pièce de résistance? A silky poached egg that oozes golden yolk, tying the whole bowl together with luxurious texture and flavor.
This dish hits every note:
- Creamy and comforting oats
- Earthy, umami-rich mushrooms
- A velvety poached egg
- Balanced with herbs, garlic, and optional garnishes
Whether you’re craving something cozy for breakfast, a nutritious lunch, or a light but satisfying dinner, this recipe delivers.
What Are Savory Oats?
Savory oats are simply oatmeal prepared with salt and spices instead of sugar and fruit. Think of them like a grain-based risotto or porridge with savory toppings like sautéed vegetables, eggs, cheese, or herbs.
Why switch to savory oats?
- Versatile: They’re a great canvas for leftovers or seasonal veggies.
- Healthy: Oats are high in fiber, protein, and essential minerals.
- Filling: They keep you full for hours without making you feel heavy.
- Quick to Make: Just 20 minutes from start to finish.
In our version of savory oats with garlic mushrooms & poached egg, we’re building layers of flavor starting with herbed oats, rich mushrooms, and a perfect egg to top it off.
Ingredients You’ll Need
Here’s what you’ll need to prepare this comforting savory oatmeal bowl:
For the Oats:
- 1 cup rolled oats – Old-fashioned rolled oats work best for a creamy texture.
- 2 cups vegetable broth or water – Broth adds more flavor.
- 0.5 tsp olive oil – For richness.
- 0.25 tsp salt + 0.25 tsp black pepper – Base seasoning.
- 0.25 tsp dried thyme – Earthy herbal depth.
- 1 tbsp nutritional yeast (optional) – Adds umami and a cheesy note.
For the Garlic Mushrooms:
- 2 cups sliced mushrooms – Cremini, button, or a mix of wild mushrooms.
- 1 tbsp butter + 1 tsp olive oil – Flavor and browning.
- 2 cloves garlic, minced – The hero ingredient.
- Salt & pepper to taste – Season as the mushrooms cook.
- 1 tsp fresh chopped parsley – Optional garnish for freshness.
For the Poached Eggs:
- 2 large eggs – The centerpiece topping.
- 1 tbsp white vinegar – Helps the egg whites stay together in water.
- Water for poaching
Optional Garnishes:
- Chili flakes, grated Parmesan, microgreens, or a drizzle of truffle oil.
How to Make Savory Oats with Garlic Mushrooms & Poached Egg
Step 1: Cook the Savory Oats
Start by heating the vegetable broth or water in a small saucepan over medium heat. Once simmering, add the oats, olive oil, salt, pepper, thyme, and nutritional yeast (if using).
Stir frequently as the oats cook, reducing the heat to low. Simmer for 10–12 minutes until thick and creamy. Stirring helps prevent sticking and gives the oats a risotto-like consistency.
Tip: Want creamier oats? Add a splash of milk or a dollop of Greek yogurt at the end.
Step 2: Prepare the Garlic Mushrooms
While the oats cook, heat butter and olive oil in a skillet over medium heat. Once hot, add your sliced mushrooms.
Let the mushrooms sit undisturbed for the first 3–4 minutes to achieve a nice sear. Stir and continue cooking for another 2–3 minutes until golden brown.
Add the minced garlic and sauté for another minute. Season with salt, pepper, and finish with parsley.
Chef’s Note: Don’t overcrowd the pan or your mushrooms will steam instead of brown. Work in batches if needed.
Step 3: Poach the Eggs
Bring a medium pot of water to a gentle simmer—not boiling. Add 1 tbsp white vinegar.
Crack each egg into a small bowl. Swirl the water with a spoon to create a vortex, then gently slide one egg into the center. Let it poach for 3–4 minutes for a runny yolk or longer if you prefer firmer eggs.
Remove with a slotted spoon and place on a paper towel.
Troubleshooting Poached Eggs:
- Use fresh eggs.
- Keep the water at a gentle simmer.
- Avoid overcooking by keeping an eye on the yolk.
Step 4: Assemble and Serve
Spoon the savory oats into serving bowls. Add a generous layer of garlic mushrooms, then carefully place the poached egg on top.
Garnish with chili flakes, Parmesan, parsley, or a drizzle of olive oil. Serve immediately with toast or a side salad if desired.
Serving Suggestions
- Add greens: Wilted spinach, kale, or arugula make great additions.
- Add cheese: Crumbled feta, goat cheese, or sharp cheddar bring creamy contrast.
- Add crunch: Toasted seeds or nuts like sunflower seeds or walnuts give texture.
- Serve with toast: Rustic sourdough or a slice of garlic bread pairs beautifully.
Variations to Try
1. Vegan Version:
- Omit the poached egg.
- Use plant-based butter and top with crispy tofu or roasted chickpeas.
2. Asian-Inspired:
- Use miso paste in the oats.
- Add sesame oil to the mushrooms.
- Top with soy-marinated soft-boiled egg and scallions.
3. Mediterranean Twist:
- Stir sun-dried tomatoes and olives into the oats.
- Use sautéed zucchini or eggplant along with mushrooms.
- Garnish with crumbled feta and oregano.
4. High-Protein:
- Mix cooked lentils or beans into the oats.
- Add another egg or sliced boiled egg for extra protein.
Expert Tips for the Best Results
- Oats texture: If you prefer thicker oats, cook longer. For thinner oats, add more broth.
- Use broth, not just water: This adds a layer of flavor.
- Don’t skip the garlic: It makes the mushrooms rich and aromatic.
- Poach fresh eggs only: Older eggs tend to fall apart in hot water.
- Make ahead: You can prep oats and mushrooms ahead, but poach the egg fresh.
How to Store & Reheat
Storage:
- Oats and mushrooms: Store in separate airtight containers in the fridge for up to 3 days.
- Poached eggs: Best made fresh, but you can store poached eggs in cold water in the fridge for 1 day.
Reheating:
- Gently reheat oats and mushrooms in a saucepan with a splash of water or broth.
- Rewarm poached egg by placing it in warm (not hot) water for 1 minute.
Final Thoughts: Why This Dish Belongs in Your Weekly Rotation
Savory oats with garlic mushrooms & poached egg is more than just a healthy breakfast—it’s an adaptable, soul-warming meal that works for any time of day. It’s proof that comfort food can be nourishing, simple, and elegant at the same time.
It’s budget-friendly, quick to make, and endlessly customizable based on your preferences and what’s in your fridge. Once you try this savory take on oats, you might never go back to sweet bowls again.
Savory Oats with Garlic Mushrooms & Poached Egg Recipe
Description
A warm and satisfying bowl of Savory Oats with Garlic Mushrooms & Poached Egg makes the perfect protein-packed breakfast or light dinner. Creamy oats are simmered with herbs, topped with buttery garlic mushrooms, and finished with a perfectly poached egg that adds a silky richness to every bite.
Ingredients
For the Savory Oats:
For the Garlic Mushrooms:
For the Poached Eggs:
Optional Garnish:
Instructions
Prepare the Savory Oats
- In a small saucepan, bring water or vegetable broth to a simmer. Stir in the rolled oats, salt, pepper, thyme, olive oil, and nutritional yeast if using. Cook on low heat, stirring occasionally, for about 10–12 minutes until the oats are thick and creamy. Cover and let rest for 2 minutes.
Sauté the Garlic Mushrooms
- While the oats cook, heat a skillet over medium heat. Add the butter and olive oil. Once melted and hot, add the mushrooms and sauté for 5–6 minutes until browned and tender. Add the minced garlic, salt, and pepper, and cook for another 1–2 minutes. Finish with fresh parsley. Set aside.
Poach the Eggs
- Bring a medium saucepan of water to a gentle simmer (around 90°C). Add white vinegar. Crack each egg into a small bowl. Swirl the water to create a whirlpool and gently drop in the egg. Cook for 3–4 minutes until the white is set but the yolk is still soft. Remove with a slotted spoon and place on a paper towel to drain.
Assemble the Dish
- Divide the oats between two bowls. Top with the garlic mushrooms, carefully place a poached egg on each serving, and finish with chili flakes, parsley, and optional Parmesan.
Note
Make it vegan: Use plant-based butter for the mushrooms and skip the egg or replace it with tofu scramble.
Add veggies: Toss in spinach, kale, or zucchini with the mushrooms for extra nutrients.
Storage: The oats and mushrooms can be stored separately in the fridge for up to 3 days. Poach eggs fresh for best results.
Broth boost: Use bone broth or mushroom broth instead of water for added depth.
