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  • Prep-time: / Ready In:
  • Makes 4½ cups

Give your morning routine some Southwestern flair with this bowl of savory oatmeal goodness. Hearty black beans, tender sweet potatoes, and warming spices transform traditional rolled oats into a creamy dish packed full of rich flavor and texture. Feel free to get creative with your fresh toppings (we love avocado and pico de gallo), or even spoon the oat mixture into corn tortillas as a delicious taco filler! Use certified gluten-free oats to make this recipe gluten-free. 

Tip: To cook sweet potatoes, in a medium saucepan combine cubed sweet potato and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, 10 minutes or until just fork-tender.

Southwestern Savory Oatmeal topped with avocado and salsa in a white bowl

Ingredients

  • 2 cups low-sodium vegetable broth
  • ½ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • 1 cup rolled oats
  • 1 cup cooked cubed sweet potato (see tip in recipe intro)
  • ¾ cup cooked or no-salt-added canned black beans, rinsed and drained
  • Sea salt, to taste
  • ½ of an avocado, seeded, peeled, and sliced
  • ¼ cup fresh salsa (homemade or purchased)
  • 2 tablespoons chopped fresh cilantro
  • Lime, cut into wedges
  • Fresh jalapeño chile pepper slices (optional)

Instructions

  1. In a medium saucepan bring vegetable broth, chili powder, and cumin to boiling. Stir in oats. Reduce heat. Simmer, uncovered, 4 minutes, stirring occasionally. Stir in sweet potato and black beans; cook 1 to 2 minutes or until heated through. Remove from heat. Cover and let stand 2 minutes. Season to taste with salt.
  2. Spoon oats into bowls. Top with avocado, salsa, cilantro, lime wedges, and, if desired, jalapeño pepper slices.
(11)
9 Comments

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(5 from 11 votes)
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chuncky5 days ago
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this was certainly a different way to prepare oatmeal, but it was welcomingly good

Julie Balvich4 weeks ago
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Easy to make! And SO good! I’ve not had savory oats before & I really like them! I will definitely make this again

Roberta1 month ago
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Excellent recipe! Tasty, easy and filling. Did up the spice a little. Many thanks

Stas1 month ago
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Delicious!
I added rosemary and garlic greens for slightly different flavor. Also, didn’t have rolling oats, used oat bran instead.

VeggieTater1 month ago
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I was never a fan of sweets for breakfast, so this is great! People tend to get stuck in the rut of the “familiar” and think savory oats is “weird”, but it’s a grain like any other, and super quick cooking to boot! I use oats in everything! I blend it into flour in place of white flour, and use it as a coating, a binder, to make silky sauces, etc. I use rolled oats in cookies, in place of breadcrumbs to make veggie burgers, with broth and spices to make breakfast sausage, add it to legumes to make loafs, and so on. Steel cut oats make a more hearty bowl of oats if you aren’t fond of oatmeal texture, and are great to add substance to soups and stews. If you’re new to savory oats and can’t get over the sweets connection, try whole oat groats, like a cross between brown rice and barley… without the gluten.

Kathleen Waldron1 month ago
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I made this for breakfast last week for a change of pace. It was weird but good! It makes a lot so I put the leftovers in the fridge. Heated them up for dinner and it was amazing!! I liked it even better than for breakfast. I’ll definitely be making this on a regular basis.

Joan Wright1 month ago
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I make this at least once a week!! My husband and I really enjoy the different flavors that are in this recipe!! Sweet AND Savory!! I never just cook plain oatmeal anymore!! This is SO MUCH BETTER!!!

Antonina2 months ago
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Love it, quick yummy satisfying

Mike1 month ago
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Delicious and easy to prepare

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Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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