Savory Vegan Oatmeal (with steel cut oats)

a bowl of savory oatmeal with seaweed flakes topping and side of kimchi

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Learn how to make delicious savory steel-cut oatmeal with your favorite vegetables. Healthy and nutritious breakfast that is also well suited for lunch and dinner! This savory oatmeal is vegan friendly!


  • 2 tablespoons minced onion
  • 2 tablespoons minced carrot
  • 2 tablespoon minced potato (or zucchini)
  • 1/2 cup minced mushroom
  • 1/2 cup steel-cut oats
  • 1 tablespoon oil
  • 2 cups of water
  • 1/2 tablespoon soy sauce
  • Pinch of salt and black pepper to taste
  • Seaweed flakes/nori furikake (for toppings)


  1. On a non-stick pot, add the minced mushroom and cook for a couple of minutes until it releases water. Add a pinch of salt.
  2. Add oil to the pan and add the rest of the vegetable. Cook with frequent stirring for a couple of minutes. 
  3. Add the steel-cut oats to the pot. Toast the oats with the rest of the vegetables for minutes or two and add the water.
  4. Bring the mixture to a boil, about 5 minutes. 
  5. Once the oatmeal comes to a boil, reduce the heat to medium-low and continue to cook for 25 to 30 more minutes. Make sure to stir every 5 minutes or so from burning the bottom. 
  6. Once the oatmeal is completely cooked, turn off the heat and add the soy sauce. Mix until everything is well incorporated. Season with salt and pepper. 
  7. Serve the oatmeal with seaweed flakes/nori furikake


  • If you are pre-soaking your steel cut oats, reduce the water amount to 1 cup, and reduce the cooking time to 15 minutes. 
  • Seaweed flakes/ nori furikake are optional toppings but highly recommend them.
  • If you were to double the recipe, make sure to cook your oats a little longer. See the above section for how to store and reheat the savory oatmeal.
  • Please see the section above for what to serve with savory oatmeal (Asian style).