If you’re tired of sweet oatmeal, try this hearty Sausage and Peppers Oatmeal. It’s a savory, comforting breakfast with creamy oats, sautéed sausage, and sweet bell peppers. This satisfying twist will keep you full and excited for morning meals.

Craving a delicious Sausage and Peppers Oatmeal? You've come to the right spot! From Savory Oatmeal favorites to amazing Dessert Recipes recipes, there's something here for everyone.

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Why You’ll Love This Sausage and Peppers Oatmeal

• Flavor adventure: Savory sausage, sweet peppers, and creamy oats wake up your taste buds.
• Versatile & forgiving: Swap sausage types or pepper colors based on what you have.
• Meal prep superstar: Make a batch ahead and reheat all week for quick mornings.
• Wholesome & filling: Fiber-rich oats and protein-packed sausage provide steady energy.

Ingredients & Tools

• 1 tbsp olive oil
• ½ lb Italian sausage (casings removed if linked)
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 green 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 smoked paprika (optional, for a hint of smokiness)
• Salt and black pepper to taste
• ¼ cup grated Parmesan cheese, plus more for serving
• 2 tbsp chopped fresh parsley (for garnish)

Tools: A medium-sized saucepan or Dutch oven, a wooden spoon, a sharp knife, and a cutting board.

Notes: Using chicken broth adds rich, savory depth. Don’t skip the Parmesan—it melts in for a creamy, salty finish.

Nutrition (per serving)

Serves: 3 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Choose your sausage wisely. I prefer Italian sausage for its fennel seed flavor, but any ground sausage will work. If you’re using links, just squeeze the meat out of the casing—it’s easier than it sounds!
• Don’t rush the veggie sauté. Letting the onions and peppers cook until they’re soft and slightly caramelized is key. This step builds a flavor foundation that makes the whole dish taste richer and more complex.
• Old-fashioned rolled oats are your best bet. They hold their texture beautifully and don’t turn to mush like quick oats can. Steel-cut oats will work but require a longer cooking time and more liquid, so stick with rolled oats for this specific recipe.
• Taste and season at the end. Sausage and broth can vary in saltiness, so wait until the oatmeal is fully cooked before you add any extra salt. You can always add more, but you can’t take it out!

How to Make Sausage and Peppers Oatmeal

Storage & Freshness Guide

• Fridge: Cool completely, store in airtight container up to 4 days.
• Freezer: Not recommended—oats become watery and grainy after thawing.
• Reviving: Reheat with a splash of broth or water to restore creamy consistency.

Serving Suggestions

Complementary Dishes

• A simple arugula salad with lemon vinaigrette — The peppery, fresh greens cut through the richness of the oatmeal beautifully and add a lovely textural contrast.
• A soft-yolk fried or poached egg — Placing an egg on top creates an extra layer of decadence; the runny yolk mixes into the oats and makes everything even creamier.
• Buttered sourdough toast — Perfect for dipping and scooping up every last bit of the savory oatmeal from the bottom of your bowl.

Drinks

• A bold, dark roast coffee — The bitterness of the coffee is a fantastic palate cleanser and complements the hearty, savory flavors of the dish.
• Freshly squeezed orange juice — The bright, citrusy sweetness provides a refreshing counterpoint to the rich and savory notes in the oatmeal.
• A light, crisp lager — If you’re enjoying this for a brunch or lunch, a cold beer can be a surprisingly great match, cleansing the palate between bites.

Something Sweet

• A warm, flaky apple turnover — The sweet, spiced apple filling feels like a natural progression after the savory sausage and peppers.
• Dark chocolate-covered espresso beans — Just a few of these offer a intense, bittersweet finish that rounds out the meal perfectly without being too heavy.
• Lemon sorbet — Its sharp, clean, and refreshing quality is the ultimate palate-cleanser and a light way to end your meal.

Top Mistakes to Avoid

• Using quick or instant oats. They cook too fast and absorb liquid differently, which will result in a mushy, glue-like texture instead of the distinct, creamy chew we’re aiming for.
• Overcrowding the pan when browning the sausage. If you add too much sausage at once, it will steam instead of sear. Cook it in batches if needed to get those delicious, crispy, browned bits.
• Adding the garlic too early. Garlic burns in a flash. Adding it at the end of the veggie sauté ensures it becomes fragrant and sweet without turning bitter and ruining the whole dish.
• Stirring constantly while the oatmeal simmers. Let it do its thing! Constant stirring breaks down the oats and releases too much starch, leading to a gummy consistency. A gentle stir once or twice is plenty.

Expert Tips

• Tip: For a deeper, more complex flavor, try browning the sausage in a cast-iron skillet before transferring it to the pot. The fond (those browned bits stuck to the pan) is pure flavor gold—deglaze the skillet with a splash of your broth and add it all in.
• Tip: If you want to make this vegetarian, use a plant-based sausage crumble and vegetable broth. The texture and heartiness will still be fantastic, and you’ll get all those wonderful savory notes.
• Tip: For an extra flavor boost, add a splash of dry white wine when you add the garlic. Let it cook off for a minute before adding the oats—it adds a lovely brightness that cuts through the richness.
• Tip: If your oatmeal thickens too much upon standing, just stir in a splash of hot water or broth when you reheat it. It will loosen right back up to that perfect, creamy consistency.

FAQs

Can I make this Sausage and Peppers Oatmeal ahead of time?
Absolutely, and it’s a fantastic meal prep option. Let it cool completely before storing it in an airtight container in the fridge for up to 4 days. When you’re ready to eat, reheat it in the microwave or on the stovetop, adding a splash of broth or water to loosen it up as it will thicken when chilled. It might even taste better the next day as the flavors have more time to meld together.

Can I use steel-cut oats instead?
You can, but the method and timing will change significantly. Steel-cut oats require a longer cooking time (around 20-30 minutes) and more liquid (closer to a 1:4 oats-to-liquid ratio). I’d recommend cooking the sausage and veggies as directed, then adding the steel-cut oats and 4 cups of broth and simmering until the oats are tender. It’s a great option if you prefer their chewier texture.

Is this recipe freezer-friendly?
Honestly, I don’t recommend freezing this one. Oats can become a bit watery and grainy when thawed and reheated, losing their lovely creamy texture. It’s so quick to make fresh, and it keeps well in the fridge, so it’s best enjoyed within a few days of making it.

My oatmeal turned out too watery. How can I fix it?
No worries, this is an easy fix! Just let it simmer for a few more minutes uncovered, stirring occasionally. The excess liquid will evaporate. If you’re in a real hurry, you can also mix a teaspoon of cornstarch with a tablespoon of cold water and stir it in—it will thicken up almost instantly.

What other add-ins or toppings would work well?
Get creative! A drizzle of hot honey would add sweet heat. A spoonful of pesto stirred in at the end is delicious. For crunch, try toasted pine nuts or pumpkin seeds. You could even add a handful of spinach at the very end and let it wilt into the hot oatmeal for a pop of color and nutrients.