The Anti-Overnight Oats Oatmeal

bowl of savory oatmeal topped with sauteed spinach, mushrooms, and roast salmon

At some point in the past 10 years, overnight oats became A Real Thing. And there were 8 trillion SAHM bloggers explaining how you could save time in the morning by putting vegetable milk and water over oats and eat them directly from the mason jar to help you get your kids to school on time and arrive fully fueled to serve your corporate overlord work.

Because I was younger than I am today, I thought this did not sound like an awful idea. Breakfast was (still is, ngl) one of my most strugglingest meals. So I tried it. If you like overnight oats, God speed, bestie. But they are not my birthright.

As I am now older and have had nothing but time and contempt to ponder this dish, I have found another reason to hate it. How dare we hastily fuel ourselves in the morning to sell our labor (at a ridiculous discount) in order to survive? We deserve to invest our time into creating hearty, hot meals that please all of our senses and to fuel ourselves for creative endeavors.

In that spirit, I present Savory Oats.

You’ll build flavor with every layer of this dish. Add in options are endless. And you can bite your thumb at the concept of eating cold oats from a mason jar. The People deserve luxury oats. Though I cannot have oatmeal right now, please have some on my behalf.

bowl of savory oatmeal topped with sauteed spinach, mushrooms, and roast salmon

Anti-Overnight Oats

Cook Time 30 minutes
Course Breakfast
Servings 4 people


  • 1 1.5+ quart sauce pan


  • 1 tbsp sautéing fat duck fat, ghee, avocado oil all work fine
  • 1/2 medium onion cut into half moon slices or diced
  • garlic measure with your heart
  • 1 tsp salt
  • 1 cup steel cut oats
  • 4 cups broth


  • Add the sautéing fat to the saucepan and heat.
  • Add the onion to the fat and sautee until it is fragrant and soft.
  • Add the garlic and salt.
  • saute until the garlic is fragrant.
  • Add the steel cut oats and let them toast for about 2 minutes.
  • Add the broth and bring the whole pot to a boil.
  • Cover the pot and turn the heat to low.
  • Let the pot simmer for about 20 minutes.
  • Remove the cover and stir.
  • If there is a lot of liquid left, you can turn up the heat and boil it off.
  • Finally, top your savory oats with whatever you want! Sauteed greens (think spinach and kale), roasted brocoli leftover from last night, roasted red bell pepper, olives, capers, whatever floats your boat. Options are endless. Enjoy!

2 thoughts on “The Anti-Overnight Oats Oatmeal

  1. Deidre Knight says:

    Add bacon and I’m in!!!

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