Savory Oatmeal with Cheddar and Fried Egg

Ever tried savory oatmeal before? You need to try this delicious cheesy oatmeal that’s topped with the perfectly fried egg! Ready in less than 10 minutes!

Savory Oatmeal with Cheddar and Fried Egg - perfect breakfast bowl ready in 10 minutes!

Thank you RawSpiceBar for sponsoring this post!

Remember that promise that you made at the beginning of the year to try new things, to taste new foods? (Okay, maybe that was a promise that I made.) Well, let’s do it now . . . with savory oatmeal.

I first learned about savory oatmeal from Grandma Lin. She was a great cook in many ways. My goodness, I can still remember her scrumptious pan-fried catfish with peanuts. But when it came to oatmeal, she really only knew two ways of cooking it.

Sweet: oatmeal cooked in milk with a spoonful of sugar and an egg swirled in.

Savory: oatmeal cooked in water with perfectly diced chunks of Chinese sausage and a pinch of salt.

The savory version was always my favorite. I enjoyed digging out those nuggets of Chinese sausage in a bowl of hot porridge. Grandma Lin made eating savory oatmeal fun! It’s been years since I’ve cooked savory oatmeal, and it wasn’t until recently that I decided to whip up a bowl for breakfast.

After many late-night chocolate sessions over the last few weeks, my body craved savory foods. That’s when this savory oatmeal idea hit me. Just fry up the egg and cook vegetables while I microwave the oatmeal. A hot breakfast ready 10 minutes!

So the next time you are craving something savory for breakfast, try this oatmeal! That fried egg on top is calling for you.

Savory Oatmeal with Cheddar and Fried Egg - perfect breakfast bowl ready in 10 minutes! by Lisa Lin of


  • Using quick-cooking steel cut oats: I love cooking with steel cut oats because I think they have more texture than rolled oats. However, regular steel cut oats take forever to cook, and I would probably starve before the oats are done cooking. That’s why I recommend picking up the quick-cooking steel cut oats—they take only a few minutes. Feel free to use regular rolled oats if that’s what you have on hand.
  • Tips for microwave method: I have definitely made a huge mess while cooking oatmeal in the microwave before. The problem was that I was microwaving at too high of a power setting. (On a scale from 1 to 10, I was microwaving at a 10.) When liquids get too hot in the microwave, they will bubble vigorously and cause the contents to spill over. So here are my tips to avoid a big mess. (1) Avoid using small bowls. Your bowl should be 1/2 or 2/3 of the way full when you fill it with the oats and water. (2) Change the power setting to 7 or 8/10, and check how the oatmeal is cooking every minute. It should take 3 minutes to cook. Don’t forget to stir the oats in between intervals! (3) If you can’t lower the power settings, place a paper towel underneath your bowl of oats to catch any spills, and check them after every minute. Check the packaging label for the cooking time of that particular brand of oats. Of course, you can always cook this on the stove top.
  • Be careful with the salt: Don’t forget that white cheddar (or whatever cheese you use) is a bit salty already, so you don’t need to add much more salt to the oatmeal. I got a bit excited with the salt the first time I tried the recipe, and boy was that bowl of oatmeal SALTY. That went straight to the trash.
  • Using coconut oil: I cooked the chopped vegetables and egg with a tiny bit of virgin coconut oil, and I loved the additional flavor. Coconut oil spray works well, too. We’re going to use a tiny bit of coconut oil in this recipe, so you’ll want to use a non-stick pan, if possible.
  • Seasoning with spices: I love using za’atar to season this bowl of oatmeal because the nutty flavors pair very well with the cheesy oats and egg. RawSpiceBar‘s za’atar is great for the recipe (their blend includes toasted sesame seeds, thyme, ground sumac, salt and savory). If you want to switch things up, their adobo seasoning (paprika, black peppercorns, Mexican oregano, chipotle powder, cumin, onion and garlic) or creole seasoning (cayenne, white peppercorns, thyme, black peppercorn, sage, paprika, onion, garlic, celery seed and oregano) are great with this oatmeal, too.


Savory Oatmeal with Cheddar and Fried Egg - perfect breakfast bowl ready in 10 minutes!


Savory Oatmeal with Cheddar and Fried Egg

Savory Oatmeal with Cheddar and Fried Egg - perfect breakfast bowl ready in 10 minutes! by Lisa Lin of

This savory oatmeal is a great way to switch up your breakfast routine. If you don’t want to bother with frying up an egg in another pan, you can also crack the egg into the oatmeal when it is nearly done cooking. 

  • Author: Lisa Lin
  • Prep Time: 2 minutes
  • Cook Time: 8 minutes
  • Total Time: 10 minutes
  • Yield: Serves 1


  • 1/4 cup dry quick-cooking steel cut oats
  • 3/4 cup water
  • salt and pepper
  • 2 tablespoons shredded white cheddar cheese (add more if you like)
  • 1 tsp coconut oil, divided
  • 1/4 cup diced red pepper
  • 2 tablespoons finely chopped onions
  • 1 large egg

Optional Toppings

  • chopped walnuts
  • sliced green onions
  • za’atar (or any other spice blend)


  1. Stove Top Method: Bring water to boil. Add oatmeal, reduce heat a little and let it cook for about 3 minutes, until all liquid is absorbed. Turn off heat and stir in cheese, a small pinch of salt, and pepper.
  2. Microwave Method*: Place oats and water in a microwave-safe bowl. Line microwave dish with paper towels to catch any spills. Microwave at a high setting (but not the highest, about 8/10 power setting) at one-minute intervals for a total of 3 minutes. If you want a softer texture, continue microwaving at 30-second intervals. Give the oats a little stir between intervals. When the oatmeal is done, stir in shredded cheese, a small pinch of salt, and pepper.
  3. Heat a nonstick pan with 1/2 teaspoon of coconut oil over medium-high heat. Add vegetables and cook for 2 to 3 minutes, until they soften. Spoon vegetables over cooked oats. Reduce heat to medium.
  4. Add remaining 1/2 teaspoon of oil and fry egg. Cook until the whites are no longer translucent and serve over oatmeal.
  5. Top with chopped walnuts, green onions, and za’atar, if you like.


NUTRITION INFORMATION: Amount Per Serving: Calories: 262, Total Fat 16g, Saturated Fat: 9g, Sodium: 178mg, Cholesterol: 201mg, Total Carbohydrate: 18g, Dietary Fiber: 3g, Sugar: 3g, Protein 13g

  1. *Different brands of oatmeal may have different cooking times for the microwave method. Check the packaging for instructions
  2. If you want an even lighter meal, use coconut oil spray instead of coconut oil.
  3. If you have any leftover cooked vegetables from the day before, just warm them up and add them to your oatmeal.
Savory Oatmeal with Cheddar and Fried Egg - perfect breakfast bowl ready in 10 minutes!

52 thoughts on “Savory Oatmeal with Cheddar and Fried Egg

  1. Julia

    Gaaah this bowl looks like the perfect breakfast to me! I’ve been meaning to try savory oats, myself, and this definitely has me inspired. Plus, I’m loving the idea of Chinese sausage, or chorizo as an addition. This is definitely on the to-make list, fo sho!! Hope you had a great weekend, Lisa!

  2. Ashley | Spoonful of Flavor

    Yes, I love savory oatmeal! I am a little obsessed with oatmeal so I eat it multiple times a week and am always looking for different combinations of flavor to try. I love the addition of the peppers and onions and can’t wait to try this!

  3. Liz @ Floating Kitchen

    Savory oatmeal is kind of a new thing for me this year. And I’m so loving it! And of course, now wondering why it took me so long to figure this out. These photos are absolutely gorgeous, Lisa. I just want to grab that bowl right out of your hands!

  4. genevieve @ gratitude & greens

    I think people get turned off when they hear the term savoury oatmeal, but having grown up eating Chinese porridge, it’s not weird to me at all! I haven’t made savoury oatmeal in a while- thank you for the reminder to keep trying exciting things in the kitchen! <3

  5. Zainab

    I’ve never tried savory oatmeal but it looks so good. I love the quick cooking steel cut oats and already have it so going to try this.

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  9. Lucia Thomas

    Steel cut oats take less time if you soak them overnight in enough water to cover the amount you are using. I have found them keep their texture and crunch.

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  13. Jeremiah Say

    The egg in the image looks so damn freaking sexy! I don’t know how you cooked such a sweet looking egg. Every time I cooked mine, it looks like crap! And everytime I look at it, I lose appetite! 🙁 Great recipe by the way! Keep up the good work!

  14. Jeanne

    This recipe is fantastic ! I had all the ingredients. My breakfast was fabulous. I had not thought of eggs in my oatmeal

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  20. Taystas

    Never thought of using oats to make a savory breakfast. After making this, HOLY BREAKFAST BATMAN! Thanks for the great suggestion and what I can say is the newest addition my arsenal of breakfast items.

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  24. David

    Excellent recipe! Just made this for the wife, son, and I and am so glad im able to switch up the oatmeal breakfast away from always being sweet. I grew up in the deep South and have always been partial to savory home cooking. Thanks for this.


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