If you’re tired of sweet oatmeal, this savory Sausage and Spinach Oatmeal is a hearty, deeply satisfying breakfast. It’s creamy, packed with flavor, and ready in under 20 minutes. Once you try this savory twist, you might never go back to sweet breakfasts again.
Craving a delicious Sausage and Spinach Oatmeal? You've come to the right spot! From Savory Oatmeal favorites to amazing Dinner Ideas recipes, there's something here for everyone.
Why You’ll Love This Sausage and Spinach Oatmeal
- Flavor explosion: Savory sausage, garlic, and spinach create a rich, comforting base.
- Incredibly versatile: Swap proteins or greens, or add a fried egg on top.
- Quick & easy: Ready in under 20 minutes, perfect for busy mornings.
- Keeps you full: Fiber and protein provide steady energy for hours.
Ingredients & Tools
- 1 tbsp olive oil or butter
- 2 pork or chicken sausage links, casings removed
- 1/2 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 cup rolled oats (old-fashioned)
- 2 1/2 cups chicken or vegetable broth
- 2 cups fresh spinach, roughly chopped
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Pinch of red pepper flakes (optional)
Tools: Medium saucepan, wooden spoon, measuring cups/spoons, knife, cutting board
Notes: Using broth instead of water elevates the flavor. Don’t skip the Parmesan—it adds a salty, umami kick.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 18 g |
| Fat: | 20 g |
| Carbs: | 32 g |
| Fiber: | 5 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Use rolled oats, not instant. Instant oats can turn mushy too quickly. Rolled oats hold their texture better and give you that perfect creamy-yet-chewy consistency.
- Don’t skip toasting the oats. Taking an extra minute to toast the oats in the pan with the sausage and onions adds a nutty, deep flavor that makes a huge difference.
- Fresh spinach wilts perfectly. You can use frozen spinach in a pinch, but fresh spinach adds a brighter color and fresher taste—just make sure to stir it in at the very end.
- Broth is your best friend here. Using broth instead of water is non-negotiable for maximum flavor. If you’re using low-sodium broth, you might need to adjust the salt at the end.
How to Make Sausage and Spinach Oatmeal
Step 1: Heat the olive oil in a medium saucepan over medium heat. Add the sausage (casings removed) and use your wooden spoon to break it up into small crumbles. Cook for about 4–5 minutes, until it’s nicely browned and cooked through. You’ll notice the fat rendering out—that’s good! It will flavor the entire dish.
Step 2: Add the chopped onion to the pan and cook for another 3–4 minutes, until it becomes soft and translucent. Stir in the minced garlic and cook for just 30 seconds more—until fragrant. Be careful not to burn the garlic, or it’ll turn bitter.
Step 3: Now, add the rolled oats to the pan. Stir everything together so the oats get coated in the savory oils and toast slightly for about 1 minute. This step really enhances the nutty flavor of the oats and prevents them from becoming gluey later.
Step 4: Pour in the broth, bring everything to a gentle boil, then reduce the heat to low. Let it simmer uncovered for about 8–10 minutes, stirring occasionally. You’ll see the oats absorb the liquid and thicken to a creamy consistency.
Step 5: Once the oatmeal is thick and creamy, stir in the fresh spinach. It will wilt almost instantly from the heat—this should take just 1 minute. Then, turn off the heat and stir in the grated Parmesan cheese. Season with salt, black pepper, and a pinch of red pepper flakes if you like a little heat.
Step 6: Give it one final stir, taste, and adjust seasoning if needed. Serve immediately while it’s hot and creamy. The Parmesan will melt into the oats, creating a luxurious, savory sauce that’s absolutely irresistible.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended—oats become mushy after thawing.
- Reviving: Reheat with a splash of broth or water to restore creaminess.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and bright lemon cut through the richness of the oatmeal beautifully.
- Roasted cherry tomatoes — Their sweet, burst-in-your-mouth texture adds a juicy contrast to the creamy oats.
- Buttery toast soldiers — Perfect for dipping into the savory oatmeal, adding a delightful crunch.
Drinks
- A hot cup of English breakfast tea — Its robust, malty notes complement the savory sausage and Parmesan wonderfully.
- Freshly squeezed orange juice — The citrusy sweetness provides a refreshing balance to the hearty, savory flavors.
- Sparkling water with a twist of lemon — The bubbles and acidity cleanse the palate between bites.
Something Sweet
- Warm apple crumble with vanilla ice cream — The warm, spiced apples and cold ice cream create a perfect sweet ending.
- Dark chocolate espresso beans — A few of these offer a bitter-sweet crunch that contrasts nicely with the creamy oatmeal.
- Lemon drizzle loaf cake — Its zesty, sweet tang is a lovely follow-up to the savory, rich breakfast.
Top Mistakes to Avoid
- Mistake: Using instant oats. They cook too quickly and can turn into a gluey, unappetizing texture. Stick with old-fashioned rolled oats for the best results.
- Mistake: Overcooking the garlic. Burnt garlic tastes bitter and can ruin the entire dish. Add it toward the end of sautéing and cook just until fragrant.
- Mistake: Skipping the toasting step. Toasting the oats in the pan before adding liquid enhances their nutty flavor and improves the final texture.
- Mistake: Adding spinach too early. If you add spinach before the oats are done cooking, it will overcook and lose its vibrant color and fresh taste.
Expert Tips
- Tip: Make it ahead for busy weeks. Cook a double batch and store it in the fridge for up to 3 days. Reheat with a splash of broth or water to bring back the creamy consistency.
- Tip: Customize with your favorite add-ins. Try adding sautéed mushrooms, sun-dried tomatoes, or a sprinkle of feta cheese for different flavor profiles.
- Tip: Use the sausage fat wisely. Don’t drain the sausage fat after cooking—it’s packed with flavor! Let it coat the onions and oats for a richer taste.
- Tip: Finish with a drizzle of good olive oil. Right before serving, add a swirl of high-quality extra virgin olive oil for a fruity, luxurious finish.
FAQs
Can I use steel-cut oats instead of rolled oats?
Yes, but you’ll need to adjust the cooking time and liquid. Steel-cut oats take longer to cook (about 20–25 minutes) and require more liquid—use about 3 cups of broth for 1 cup of steel-cut oats. They’ll give you a chewier, more textured result, which some people really love. Just keep in mind the overall prep time will be longer.
What can I use instead of pork sausage?
You can easily swap it for chicken or turkey sausage for a leaner option. For a vegetarian version, use plant-based sausage crumbles or even chopped mushrooms sautéed with smoked paprika. The key is to build that savory, umami base, so whatever you use, make sure it’s well-seasoned.
Can I freeze this oatmeal?
Honestly, I don’t recommend it. Oats can become mushy and lose their pleasant texture after freezing and thawing. This recipe is best enjoyed fresh or stored in the fridge for up to 3 days. If you do reheat it, add a little broth or water while warming to bring back the creaminess.
Why is my oatmeal too watery?
This usually happens if you add too much liquid or don’t simmer it long enough. If it’s too thin, just cook it for a few more minutes until it thickens up. Remember, the oats will continue to absorb liquid as they sit, so it’s better to err on the slightly wetter side initially.
Can I add an egg to this recipe?
Absolutely! A fried or poached egg on top is delicious—the runny yolk mixes into the oatmeal, adding extra richness and protein. You can also stir in a beaten egg during the last 2 minutes of cooking for a creamier, custard-like texture. It’s a fantastic way to make the dish even more filling.
Sausage And Spinach Oatmeal
Try this easy Sausage and Spinach Oatmeal recipe for a savory, protein-packed breakfast ready in 20 minutes. Get the full recipe here!
Ingredients
For the Ingredients
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1 tbsp olive oil or butter
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2 pork or chicken sausage links (casings removed)
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1/2 medium onion (finely chopped)
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2 garlic cloves (minced)
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1 cup rolled oats (old-fashioned)
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2 1/2 cups chicken or vegetable broth
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2 cups fresh spinach (roughly chopped)
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1/4 cup grated Parmesan cheese
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Salt and black pepper (to taste)
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1 pinch red pepper flakes (optional)
Instructions
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Heat the olive oil in a medium saucepan over medium heat. Add the sausage (casings removed) and use your wooden spoon to break it up into small crumbles. Cook for about 4–5 minutes, until it’s nicely browned and cooked through.01
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Add the chopped onion to the pan and cook for another 3–4 minutes, until it becomes soft and translucent. Stir in the minced garlic and cook for just 30 seconds more—until fragrant.02
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Add the rolled oats to the pan. Stir everything together so the oats get coated in the savory oils and toast slightly for about 1 minute.03
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Pour in the broth, bring everything to a gentle boil, then reduce the heat to low. Let it simmer uncovered for about 8–10 minutes, stirring occasionally.04
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Once the oatmeal is thick and creamy, stir in the fresh spinach. It will wilt almost instantly from the heat—this should take just 1 minute. Then, turn off the heat and stir in the grated Parmesan cheese. Season with salt, black pepper, and a pinch of red pepper flakes if you like a little heat.05
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Give it one final stir, taste, and adjust seasoning if needed. Serve immediately while it’s hot and creamy.06
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