Cameron Diaz Swears by This Savory Oatmeal: ‘I Created It So I Could Eat Oatmeal in the Morning’

I’ll say the quiet part out loud: oatmeal still has a reputation as being a bland breakfast option (despite its impressive health benefits). Of course, a touch of sugar, maple syrup or honey can add sweetness, but those aren’t your only options. Savory ingredients surprisingly work to make oatmeal taste great–and Cameron Diaz swears by it. The actress tops her morning oatmeal with sautéed veg and an egg for an unexpected yet delicious twist. Keep reading for the scoop on savory oatmeal and a recipe inspired by Diaz’s breakfast go-to.

What is savory oatmeal?

This oatmeal starts with cooking oats in plain water and/or broth until the grains fully absorb the liquid. From there, you can top the oatmeal with herbs, vegetables, hot sauce or any savory ingredients of choice. You can liken it to a risotto—but it doesn’t take as long to cook for creamy results.

Why Cameron Diaz loves savory oatmeal

In a 2014 appearance on Good Morning America, Diaz shared why savory oatmeal is her favorite dish to enjoy in the morning. “I’m always looking for new ways to build flavor and have fun with my carbs,” she said. “For instance, I prefer savory over sweet, so in the mornings when I make oatmeal, instead of eating it with something sweet, I make a yummy concoction of sautéed zucchini with collard greens, caramelized shallots, and egg whites. I top it all off with ponzu sauce or some lemon juice. It’s a breakfast that is delicious and savory and all the things that I love to taste.”

Diaz added that oatmeal being “an awesome source of complex carbohydrates” was another reason to experiment with savory toppings to make it tastier. (Read what experts say about the benefits of an oatmeal diet for weight loss.) This twist on oatmeal proves how this staple can be a blank canvas for your favorite ingredients and flavors.

Try this Diaz-inspired savory oatmeal recipe

While Diaz’s exact oatmeal recipe is hard to find online, this version from the Pinole Project is close enough to the real thing. The recipe uses many of the ingredients that Diaz described, including oats, zucchini, an egg and ponzu sauce (a citrus-based Japanese condiment).

While the recipe uses baby spinach, you can use any leafy green—just make sure to cook them thoroughly in the pan. This is a great dish for repurposing leftover meat or veggies in your fridge and turning it into a new meal!

Savory Oatmeal

Ingredients:

• ½ cup dry rolled oats
• ½ cup water
• ½ cup chicken stock
• 2 tsp olive oil
• 1 whole egg or egg white, cooked to your liking
• ¼ white or yellow onion, diced
• 1 cup zucchini slices
• 1 handful baby spinach
• Dash of ponzu (or lemon juice)
• Salt

Directions:

• Yield: 1 serving

1. In saucepan, combine rolled oats, water and chicken stock. Bring to a boil over medium heat.
2. When liquid starts boiling, bring heat down to simmer. Allow oats to simmer around 10 minutes, stirring frequently, until rolled oats are creamy and have absorbed most of the liquid. Cover and set aside to keep warm.
3. Heat olive oil in skillet over medium heat. Add onions to pan and cook until they’re softened, 3 to 5 minutes. Add zucchini slices and pinch of salt. Continue cooking until they begin to brown, another 3 to 5 minutes. 
4. Dump spinach into pan and stir. Cook a few minutes or until spinach is wilted down. Remove pan from heat.
5. To serve, place oatmeal in bowl and top with veggie mixture, cooked egg and ponzu or lemon juice. Enjoy!