Savory Breakfast Sausage Oatmeal
Savory oatmeal with breakfast sausage is a great start to the day, filled with fiber and protein and so delicious. It’s gluten-free, optionally dairy-free and a great make-ahead breakfast idea.
Savory Oatmeal with Breakfast Sausage
Oatmeal is often thought of as a sweet food. But have you ever thought of making it savory? We love this savory breakfast oatmeal made with breakfast sausage, cheddar and green onions. You can even put an egg on it, if you’d like! It’s prepared almost the same way as regular oatmeal, but with added savory flavor like red and green onions, extra salt and garlic powder. We use ground breakfast sausage (from our Butcherbox) but you can use chopped up fully cooked breakfast sausage (either pork or chicken) if you prefer.
What is Needed for this Breakfast Sausage Oatmeal?
- Water or Stock (veggie or chicken)
- Rolled Oats
- Garlic Powder
- Maple Syrup (it doesn’t taste sweet, it just helps balance the flavor)
- Ground Breakfast Sausage
- Red Onion
- Green Onion
- Cheddar Cheese (or nutritional yeast, for dairy-free)
- Cooked sunny side up or poached eggs (optional)
Are oats gluten free?
Oats are naturally gluten-free, but they can sometimes be processed in a facility where wheat products are also processed so there can be cross-contamination. If you are sensitive to gluten be sure to purchase oats that are labelled gluten-free!
How to Make Old Fashioned Rolled Oats?
We are recommend to make old fashioned rolled oats with two methods: stove top or instant pot! The stove top is the quickest method, and is included in the recipe below, with oatmeal ready in about 15 minutes. If this still feels like too much than you can make ahead of time and simply reheat it! The other method is in the instant pot which is the easiest method. It requires no stirring and you can accomplish other things while it’s cooking!
Check out this post for everything you need to know about cooking oatmeal, including how to cook it in the Instant Pot.
If you like this breakfast recipe, check out these others:
- Healthy Carrot Muffins (Gluten-Free and Nut-Free)
- Lemon Poppy Seed Overnight Oats (Gluten-Free)
- Strawberry and Cream Overnight Oats (Gluten-Free & Vegan)
- Breakfast Fried Rice
- Sheet Pan Classic Breakfast Bake (Eggs, Bacon, & Home Fries!)
Savory Breakfast Sausage Oatmeal
Savory oatmeal with breakfast sausage is a great start to the day, filled with fiber and protein and so delicious. It's gluten-free, optionally dairy-free and a great make-ahead breakfast idea.
- 4 cups water or stock (veggie or chicken)
- 2 cups (old fashioned) rolled oats
- 1/2 red onion, diced very fine
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 tablespoon maple syrup (optional)
- 1 teaspoon oil
- 1 lb. ground breakfast sausage
- 3 green onions, sliced and divided
- 1/2 cup cheddar cheese
- cooked sunny side up or poached eggs (optional)
- In a pot over medium heat bring water/stock to a boil.
- Add oats, red onion, salt and garlic powder, stir to combine and and lower the heat. Cook for 8-10 minutes, stirring often, until the oatmeal is creamy and tender. Stir in maple syrup, if using.
- Meanwhile heat a skillet over medium-high heat. When hot add oil and ground breakfast sausage. Cook until the sausage is brown. Remove sausage to a plate lined with paper towel (or a clean kitchen towel) and let excess fat drain.
- Divide oatmeal into 4 bowls and top with sausage, green onions, cheese and eggs, if desired. If cooking for meal prep do not add cheese until after it has be re-heated.
- Can omit cheese and add in 1 tablespoons of nutritional yeast into the oatmeal if looking for a "cheesy" taste.
Savory Breakfast Sausage Oatmeal
This Banana Oatmeal Chocolate Chip Muffin recipe is such a delicious, moist nut-free muffin recipe that the whole family will love. They are made with oat flour, coconut flour and are nut-free, gluten-free and refined sugar free! Ready in under 30 minutes and bound to be your new favorite on-the-go breakfast or snack.
Banana Oatmeal Chocolate Chip Muffin
You asked for a nut free muffin recipe and we DELIVERED. Nut-free and gluten free muffins are finally here! We’re in love with this Banana Oatmeal Chocolate Chip Muffin recipe. But we won’t try to hide it, it took some work to get here. Taste testers, multiple good attempts, multiple bad attempts, but here we are! A nut-free muffin recipe that everyone will actually love.
Way back last year when we started experimenting with using oat flour as a substitute for some of our nut recipes we were intrigued with how well it worked. But it most definitely is not a 1-1 swap as oats are very low in fat, have very little flavor and they are absorbent, so in order to make it work you have to introduce elements to offset it. We had originally settled on using a seed butter to help bring in some of those missing elements, but during testing we were reminded that sunflower seed butter turns green after it’s been in contact with baking soda or powder. So after breaking into one of those muffins we were met with a bright green muffin! Perfect for St. Patrick’s day, but it won’t cut it for any other purpose. Those green muffins by the way, were delicious. So we were a little sad to have to start over from there.
But the good news is that we got there! This Banana Oatmeal Chocolate Chip Muffin is unbelievably moist (…we know, we know…a controversial word!) and full of flavor. It’s a gluten free, nut free muffin that is easy to make and would be a fun baking project to do with kids!
What kind of oat flour should I use?
As we’ve said in previous oat flour recipes, we recommend you buy premade oat flour. It isn’t expensive and easy to purchase in stores these days. We tested this with homemade oat flour and feel the final result is effected by it. However, if you want to make your own oat flour, you certainly can. We just recommend you try to get it as fine as possible.
How do you measure oat flour
This is the first time we recommended this but if you have an electronic kitchen scale at home, it’s best to use it here to measure. Oat flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring can impact a recipe because it’s such an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale lightly packing the oat flour into the cup measurement gets you as close to the correct measurement as possible. For coconut flour scoop it in the tablespoon and then level it off.
How do you store oat flour muffins?
We’ve tested storing these at room temperature covered (but not air tight), in an air tight container and in the freezer. They all work! But we prefer to keep these at room temperature covered (in a non-air tight way) for two days at most. The muffins get more moist as the days go on, especially in an airtight container, which can make them feel dense.
So if you want to keep them the freshest you can store in the freezer. Our food editor Kelli has been storing these in the freezer and taking them from the freezer and putting in her kids lunch boxes. By the time the kids get to lunch they are defrosted and ready to eat.
If you like this muffin recipe, check out these others:
- Nut Free Carrot Muffins
- Coffee Crumb Cake Muffins
- Mocha Fudge Muffins
- Chocolate Chip Zucchini Muffins
- Grain-free Chocolate Chip Banana Muffins
- Cinnamon Bun Banana Muffins
- Pumpkin Sticky Bun Muffins
- Nutella Swirl Pumpkin Muffin
Watch the video here:
Banana Oatmeal Chocolate Chip Muffins
This Banana Oatmeal Chocolate Chip Muffin recipe is such a delicious, moist muffin that the whole family will love! They are made with oat flour, coconut flour and are nut-free, dairy free and refined sugar free! Ready in under 30 minutes and bound to be your new favorite on-the-go breakfast or snack.
- 3 overripe bananas
- 2 eggs
- 2 tablespoons milk (coconut milk beverage, almond or dairy)
- ¾ cup coconut sugar
- ½ cup butter, melted and slightly cooled
- 1-1/2 cups (180g) oat flour (store-bought)
- 2 tablespoons (15g) coconut flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 2/3 cup chocolate chips
- Preheat oven to 350ºF and line a 12 cup muffin tin with silicone or parchment paper liners.
- In a large bowl mash bananas well. Add eggs, milk, coconut sugar and melted butter and whisk until full combined.
- Add oat flour, coconut flour, baking powder, salt and cinnamon and mix with a spatula until smooth. Fold in chocolate chips.
- Divide batter between muffin liners, almost to the top.
- Bake in the middle rack for 18-20 minutes, or until the muffins feel slightly firm to the touch.
- Serve warm with butter, or let cool completely and store at room temperature covered, or in the freezer for up to 3 months.
- We’ve found store bought oat flour to be different than homemade. We prefer the texture to store bought and suggest that is what you use.
- If you have an electronic scale at home please use it to measure the flour, as these flours are notorious for being difficult to measure with cup measurements.