If you’ve ever wanted a more exciting morning bowl, this Sausage and Pepper Oatmeal is your answer. It’s a savory twist with Italian sausage, roasted peppers, and creamy oats—blurring the line between breakfast and dinner. Once you try it, you might just crave it more than the sweet version.
Love Sausage and Pepper Oatmeal? So do we! If you're into Savory Oatmeal or curious about Christmas Cookie, you'll find plenty of inspiration below.
Why You’ll Love This Sausage and Pepper Oatmeal
- Flavor adventure: Bold, savory sausage and peppers meet cozy oatmeal.
- Quick & easy: Ready in about 30 minutes for brunch or dinner.
- Endlessly customizable: Swap proteins or add extra veggies easily.
- Keeps you full: Protein and complex carbs provide steady energy.
Ingredients & Tools
- 1 tbsp olive oil
- ½ lb Italian sausage, casings removed
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 cup old-fashioned rolled oats
- 2 ½ cups chicken broth (or water)
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional, for heat)
- Salt and black pepper to taste
- ¼ cup grated Parmesan cheese, for serving
- 2 tbsp fresh parsley, chopped, for garnish
Notes: A good Italian sausage brings its own blend of fennel and herbs. Using chicken broth instead of water adds deep, savory backbone.
Tools: A medium-sized saucepan or Dutch oven with a lid, a wooden spoon, and a sharp knife for prepping veggies.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 18 g |
| Fat: | 24 g |
| Carbs: | 32 g |
| Fiber: | 5 g |
Serves: 2 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Choose your sausage wisely. I prefer mild or sweet Italian sausage for this recipe, as the seasoning is already perfect. If you use hot Italian sausage, just know it will add a significant kick. You can also use chicken or turkey sausage for a leaner option.
- Don’t skip toasting the oats. This might seem like a small step, but giving the dry oats a quick toast in the pan after cooking the sausage and veggies adds a wonderful nutty flavor and helps prevent them from becoming mushy later on.
- Broth is your flavor secret. While you can use water, cooking the oats in a good-quality, low-sodium chicken broth infuses them with so much more savory depth. It’s the difference between a good bowl and a great one.
- Get your veggie dice right. Try to dice your onion and pepper into relatively uniform, small pieces. This ensures they cook evenly and you get a bit of everything in each spoonful, rather than one large chunk of onion overpowering a bite.
How to Make Sausage and Pepper Oatmeal
Step 1: Start by heating the olive oil in your saucepan or Dutch oven over medium heat. Once the oil is shimmering, add the Italian sausage (make sure it’s out of its casing) and use your wooden spoon to break it up into small crumbles. Cook this for about 5-7 minutes, until it’s nicely browned and cooked through. You’ll notice the fat rendering out, which is exactly what you want—that flavorful fat is going to cook our veggies next.
Step 2: Using a slotted spoon, remove the cooked sausage from the pan and set it aside on a plate. You should have a couple of tablespoons of rendered sausage fat left in the pan. This is liquid gold! Add your diced onion and red bell pepper to this fat and cook them over medium heat, stirring occasionally. You’re looking for them to become soft and the onion to turn translucent, which will take about 5-6 minutes.
Step 3: Now, stir in the minced garlic, dried oregano, and optional red pepper flakes. Cook for just one more minute—you’ll smell the garlic becoming fragrant, but be careful not to let it burn, as burnt garlic can turn bitter. This quick bloom of the spices in the fat really wakes up their flavors.
Step 4: Push the vegetable mixture to the sides of the pan, creating a clear space in the center. Add the dry rolled oats to this empty spot. Toast them for about 2 minutes, stirring constantly. They’ll become slightly darker and smell wonderfully nutty. This step is crucial for building flavor and texture.
Step 5: Pour in the chicken broth and add the cooked sausage back into the pan. Give everything a good stir, making sure to scrape up any browned bits from the bottom of the pan—that’s where a ton of flavor is hiding. Bring the mixture to a lively simmer.
Step 6: Once it’s bubbling, reduce the heat to low and cover the pan with a lid. Let it cook gently for about 8-10 minutes. Resist the urge to stir too much! You want the oats to absorb the liquid and become tender without being stirred into a gluey paste.
Step 7: After 8 minutes, remove the lid and check the consistency. The oatmeal should be thick and creamy, with the liquid mostly absorbed. If it looks too watery, let it cook uncovered for another minute or two. If it seems too thick, you can stir in a splash more broth or water. Season to taste with salt and plenty of black pepper.
Step 8: Take the pan off the heat. Stir in about half of the grated Parmesan cheese, letting its saltiness melt right into the oats. Divide the savory oatmeal between two bowls and top with the remaining Parmesan and the fresh parsley for a pop of color and freshness. Serve immediately while it’s hot and wonderfully creamy.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Portion into freezer-safe containers and freeze for up to 1 month.
- Reviving: Reheat gently with a splash of broth or water to restore creaminess.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of fresh arugula dressed with just a squeeze of lemon juice provides a bright, crisp contrast to the rich and creamy oatmeal.
- Buttery roasted asparagus — The earthy, slightly charred flavor of roasted asparagus spears complements the sausage and makes the meal feel even more substantial and elegant.
- A soft-yolk fried egg — Placing a perfectly fried egg on top adds a luxurious, runny yolk sauce that mixes into the oats, creating an even richer, more decadent experience.
Drinks
- A dry, crisp lager — If you’re having this for dinner, a light beer helps cut through the richness of the sausage and cleanses the palate beautifully between bites.
- Bloody Mary — For a brunch scenario, the spicy, savory notes of a well-made Bloody Mary are an absolute classic pairing that feels celebratory and fun.
- Sparkling water with lemon — The bubbles and citrus are a simple, non-alcoholic way to refresh your palate and balance the hearty, savory flavors of the dish.
Something Sweet
- Lemon sorbet — After a savory meal, a small scoop of intensely tart and sweet lemon sorbet is the perfect palate cleanser and a light, refreshing finish.
- Dark chocolate-covered espresso beans — Just a few of these provide a bitter, crunchy, and caffeinated little treat that contrasts wonderfully with the savory meal you just enjoyed.
- Almond biscotti — A crunchy, not-too-sweet biscotti is ideal for dipping into a post-meal coffee or tea, adding a subtle nutty sweetness without being overwhelming.
Top Mistakes to Avoid
- Mistake: Using quick or instant oats. These varieties are cut thinner and will disintegrate into a gluey, unappealing mush with this cooking method. Old-fashioned rolled oats are essential for maintaining a pleasant, textured bite.
- Mistake: Skipping the toasting step. I know it’s tempting to just add the liquid right in, but toasting the dry oats first gives them a nutty flavor and helps them stay distinct and chewy instead of becoming porridge-like.
- Mistake: Stirring too much while simmering. Once you add the broth and put the lid on, let the oats do their thing. Constant stirring releases too much starch, resulting in a sticky, thick consistency rather than a creamy one with separate grains.
- Mistake: Forgetting to season at the end. Sausage and broth contain salt, but the oats absorb a lot of it. Always taste your oatmeal right before serving and adjust the salt and pepper. It makes a world of difference.
Expert Tips
- Tip: Make a double batch for easy leftovers. This oatmeal reheats surprisingly well. Store it in an airtight container in the fridge for up to 3 days. Reheat it gently in the microwave or on the stovetop with a splash of extra broth to loosen it up.
- Tip: Get creative with your toppings. Think beyond Parmesan. A dollop of pesto, a drizzle of chili crisp, a soft-boiled egg, or even some pickled red onions can take this dish in a completely new and delicious direction.
- Tip: Render the sausage fat fully. Make sure you cook the sausage until it’s properly browned and crispy in spots. That browning, or the Maillard reaction, creates deep, complex flavors that will carry through the entire dish.
- Tip: Let it rest off the heat. After you turn off the burner and stir in the cheese, let the oatmeal sit for 2-3 minutes with the lid on. This allows the oats to fully absorb any remaining liquid and the flavors to meld together perfectly.
FAQs
Can I make this Sausage and Pepper Oatmeal vegan?
Absolutely! The blueprint still works beautifully. Swap the Italian sausage for a plant-based ground “meat” or even crumbled, seasoned tempeh. Use a hearty vegetable broth instead of chicken broth, and for that cheesy finish, a generous sprinkle of nutritional yeast or your favorite vegan Parmesan will do the trick. The key is to still get a good sear on your protein substitute for maximum flavor.
What other vegetables can I add?
Oh, so many options! Finely chopped mushrooms sautéed with the onions would add a wonderful umami, earthy depth. A handful of fresh spinach or kale stirred in during the last two minutes of cooking wilts down perfectly. You could even add some frozen corn or peas for a pop of sweetness and color. It’s a very forgiving recipe for clean-out-the-fridge cooking.
Is this really a breakfast food?
I get this question a lot! Honestly, I think we put too many rules on what belongs at which meal. This is a hearty, savory, protein-packed dish that provides lasting energy—which sounds like a perfect breakfast to me. But it’s also fantastic for lunch, a quick dinner, or even a post-workout meal. Don’t let the “oatmeal” label confine it to the morning!
My oatmeal turned out too thick. How can I fix it?
No worries, this is an easy fix! Simply stir in a splash of hot water or broth, a tablespoon at a time, until it reaches your desired creamy consistency. The oats continue to absorb liquid even off the heat, so sometimes you just need to loosen it up a bit right before serving.
Can I use steel-cut oats instead?
You can, but it will change the recipe significantly. Steel-cut oats have a much longer cooking time (around 20-30 minutes simmering) and a chewier, more distinct texture. If you want to try it, I’d recommend increasing the liquid to about 3 ½ cups and simmering until the oats are tender to your liking. The flavor profile will be fantastic, just be prepared for a different texture and a longer wait.
Sausage And Pepper Oatmeal
Try this savory Sausage and Pepper Oatmeal recipe for a protein-packed, 30-minute meal. Perfect for breakfast or dinner. Get the easy recipe now!
Ingredients
For the Ingredients
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1 tbsp olive oil
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½ lb Italian sausage (casings removed)
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1 medium yellow onion (diced)
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1 red bell pepper (diced)
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2 cloves garlic (minced)
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1 cup old-fashioned rolled oats
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2 ½ cups chicken broth (or water)
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½ tsp dried oregano
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¼ tsp red pepper flakes (optional, for heat)
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Salt and black pepper (to taste)
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¼ cup grated Parmesan cheese (for serving)
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2 tbsp fresh parsley (chopped, for garnish)
Instructions
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Start by heating the olive oil in your saucepan or Dutch oven over medium heat. Once the oil is shimmering, add the Italian sausage (make sure it’s out of its casing) and use your wooden spoon to break it up into small crumbles. Cook this for about 5-7 minutes, until it’s nicely browned and cooked through.01
-
Using a slotted spoon, remove the cooked sausage from the pan and set it aside on a plate. You should have a couple of tablespoons of rendered sausage fat left in the pan. Add your diced onion and red bell pepper to this fat and cook them over medium heat, stirring occasionally. You’re looking for them to become soft and the onion to turn translucent, which will take about 5-6 minutes.02
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Now, stir in the minced garlic, dried oregano, and optional red pepper flakes. Cook for just one more minute—you’ll smell the garlic becoming fragrant, but be careful not to let it burn, as burnt garlic can turn bitter.03
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Push the vegetable mixture to the sides of the pan, creating a clear space in the center. Add the dry rolled oats to this empty spot. Toast them for about 2 minutes, stirring constantly. They’ll become slightly darker and smell wonderfully nutty.04
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Pour in the chicken broth and add the cooked sausage back into the pan. Give everything a good stir, making sure to scrape up any browned bits from the bottom of the pan. Bring the mixture to a lively simmer.05
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Once it’s bubbling, reduce the heat to low and cover the pan with a lid. Let it cook gently for about 8-10 minutes. Resist the urge to stir too much!06
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After 8 minutes, remove the lid and check the consistency. The oatmeal should be thick and creamy, with the liquid mostly absorbed. If it looks too watery, let it cook uncovered for another minute or two. If it seems too thick, you can stir in a splash more broth or water. Season to taste with salt and plenty of black pepper.07
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Take the pan off the heat. Stir in about half of the grated Parmesan cheese, letting its saltiness melt right into the oats. Divide the savory oatmeal between two bowls and top with the remaining Parmesan and the fresh parsley for a pop of color and freshness. Serve immediately while it’s hot and wonderfully creamy.08
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