Name: Savory Oatmeal with Cheddar and Fried Egg Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: American
Ingredients: 1/4 cup dry quick-cooking steel cut oats; 3/4 cup water; Salt and pepper to taste; 2 tablespoons shredded white cheddar cheese (add more if you like); 1 teaspoon coconut oil, divided; 1/4 cup diced red pepper; 2 tablespoons finely chopped onions; 1 large egg; Chopped walnuts; Sliced green onions; Za’atar

If you’ve only ever thought of oatmeal as a sweet breakfast, get ready for a delicious surprise with my Savory Oatmeal with Cheddar and Fried Egg Recipe. This dish transforms humble oats into a rich, comforting meal that’s perfect for mornings when you want something hearty but quick. The melty cheddar and that perfectly fried egg on top make it feel so indulgent—like a breakfast you’d order at a cozy café, except you’re making it in your own kitchen.

What I love most about this Savory Oatmeal with Cheddar and Fried Egg Recipe is how versatile and satisfying it is. Whether you’re fueling up before a busy day or craving a soothing brunch, it’s easy to whip up and endlessly customizable. Plus, the combination of creamy oats, sharp cheddar, and that runny yolk? Absolute magic. You’re going to want to keep this one in your breakfast rotation.

Ingredients You’ll Need

Each ingredient here works together to build layers of flavor and texture—the oats provide a creamy base, while the cheddar adds a sharp, gooey finish. A few colorful veggies and a perfectly fried egg bring freshness and protein to keep you full for hours.

Quick-cooking steel cut oats: These cook faster than regular steel cut oats and give you that chewy, nutty texture I adore.
Water: Use water instead of milk to keep the oatmeal perfectly savory, but keep some broth on hand if you want an extra flavor boost.
Salt and pepper: Simple seasoning makes all the difference here—don’t be shy with the salt, it makes the cheese shine.
White cheddar cheese: Sharp and melty is key. I usually add a bit extra because who can resist that cheesy goodness?
Coconut oil: Divided use here—first to sauté veggies, then for frying your egg, adding a subtle richness.
Diced red pepper: Adds a sweet crunch and a pop of color that livens up every bite.
Finely chopped onions: I prefer red onions here for their mild sweetness, but yellow onions work too.
Large egg: The star of the show, fried sunny-side up so the yolk can mingle with the oats and cheese.

Variations

This recipe is incredibly adaptable, and I encourage you to make it your own. I often switch up the veggies or cheeses based on what’s in my fridge or what season it is.

Veggie swap: I once tried sautéed mushrooms and spinach instead of peppers and onions, and it added a wonderful earthiness that I still crave.
Cheese variety: Using smoked gouda or Parmesan can bring a whole new depth of flavor.
Spice it up: A pinch of chili flakes or a splash of hot sauce gives the dish a nice kick if you like some heat.
Plant-based version: You can skip the egg, use vegan cheese, and fry your veggies in olive oil for a delicious dairy-free twist.
Grain swap: If oats aren’t your thing, steel cut barley or quinoa can work, but cooking times will vary.

How to Make Savory Oatmeal with Cheddar and Fried Egg Recipe

Step 1: Cook Your Oats Just Right

Start by bringing the water to a boil in a small pot, then stir in the quick-cooking steel cut oats with a pinch of salt. Since these oats are quick-cooking, they usually take about 5 minutes to soften up. Keep an eye on them and stir occasionally to prevent sticking and get that creamy texture we’re after. You want tender oats with a little bite—think cozy but not mushy.

Step 2: Sauté the Veggies for Flavor

While your oats are cooking, heat half a teaspoon of coconut oil in a small skillet over medium heat. Toss in the diced red pepper and finely chopped onions, cooking until they’re soft but still colorful—about 3 to 4 minutes. The coconut oil adds a subtle richness that compliments those sweet veggies beautifully.

Step 3: Combine Oats, Veggies, and Cheese

Once the oats are tender, stir the sautéed peppers and onions directly into the pot. Immediately add the shredded white cheddar, folding it in until it melts into the warm oats. This is when the dish starts to feel luxurious and creamy—trust me, don’t rush this step. Add a final sprinkle of salt and pepper to taste before moving on.

Step 4: Fry the Egg Perfectly

Use the remaining coconut oil in your skillet to fry up one large egg sunny-side up. Medium heat works best so the whites set without the yolk overcooking. I like to cover the pan loosely for a minute to help the whites finish cooking—this avoids that frustrating watery white look. The yolk should remain nice and runny for the ultimate topping.

How to Serve Savory Oatmeal with Cheddar and Fried Egg Recipe

Savory Oatmeal with Cheddar and Fried Egg Recipe - Recipe Image

Garnishes

I sprinkle chopped walnuts and sliced green onions on top almost every time. The walnuts bring a lovely crunch that contrasts with the creamy oats, and the green onions add freshness and a little bite. If you want an extra flavor layer, a dash of za’atar is my go-to—it’s aromatic and brightens up the whole bowl.

Side Dishes

This savory oatmeal pairs beautifully with crispy bacon or sausage if you’re looking for extra protein. For a lighter touch, I love serving it alongside a simple mixed greens salad dressed with lemon vinaigrette. It rounds out the meal and keeps things balanced.

Creative Ways to Present

For a brunch party, I like to serve this Savory Oatmeal with Cheddar and Fried Egg Recipe in small ramekins so everyone gets their own personal bowl. Top each with different garnishes like avocado slices, hot sauce, or fresh herbs for a mini flavor buffet. It makes the meal feel fun and a bit fancy without extra fuss.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover oats in an airtight container in the fridge for up to 3 days. The texture firms up a bit, which I actually like because it makes reheating easier and less messy. Just make sure to add your fried egg fresh the next day for the best experience.

Freezing

I don’t recommend freezing the full dish because the egg and veggies don’t reheat well after freezing. However, you can freeze the cooked oats alone if you want. Thaw overnight in the fridge, then reheat on the stovetop with a splash of water to loosen them up.

Reheating

When reheating, I add a little water or broth to the oats and warm them in a small saucepan over low heat, stirring frequently. This revives their creamy texture without drying out. Then I fry a fresh egg on the side and mix it in just before eating for that signature rich yolk.

FAQs

Can I use rolled oats instead of quick-cooking steel cut oats?

You can, but keep in mind that rolled oats will result in a creamier, softer texture compared to the chewier bite of steel cut oats. Cooking time will also be shorter with rolled oats—about 3-5 minutes. Adjust your liquid ratio for best results.
How do I make the fried egg perfectly runny?

Cook the egg on medium-low heat and cover the pan loosely with a lid for a minute or two after the whites start setting. This will steam the top lightly without flipping, keeping the yolk runny but the whites fully cooked.
Can I add other vegetables to this savory oatmeal?

Absolutely! Vegetables like spinach, mushrooms, or cherry tomatoes all work well. Just sauté them along with or instead of the red peppers and onions to add your favorite flavors and textures.
Is this recipe suitable for meal prep?

Yeah, it’s great for meal prep if you cook and store the oatmeal separately from the egg. Fry fresh eggs each morning for best texture and flavor.
What’s a good substitute for coconut oil?

Olive oil or butter work perfectly fine here, especially if you prefer a milder taste or don’t have coconut oil on hand.

Final Thoughts

When I first experimented with this Savory Oatmeal with Cheddar and Fried Egg Recipe, I was blown away by how comforting and satisfying oats could be in a savory setting. It’s become one of my favorite quick breakfasts that feels indulgent without much work. I hope you find as much joy in making it as I do, whether it’s a busy weekday or a slow weekend morning. Give it a try—you might just discover your new favorite way to eat oatmeal.