Savory Overnight Oats With Veggies and Chèvre

Sautéed mushrooms add a rich umami flavor to this savory bowl of oatmeal.

Savory_Overnight Oats With Veggies and Chevre

Makes two servings
Prep time: 15 minutes, plus six hours to refrigerate
Cook time: five minutes


  • 1 1/2 cups rolled oats
  • 1 1/2 cups vegetable broth
  • 1 tsp. tamari
  • 2 tsp. extra-virgin olive oil
  • 8 oz. mushrooms, sliced
  • 1 medium carrot, diced
  • 1 small jalapeño, minced (optional)
  • 1 clove garlic, minced
  • 1/2 tsp. dried thyme
  • 1/2 tsp. sea salt
  • 2 oz. chèvre


  1. Combine oats, broth, and tamari in a bowl or glass jar. Cover tightly and refrigerate for at least six hours.
  2. Heat a large skillet over medium-high heat for 30 seconds, then add oil and heat until shimmering. Sauté mushrooms, carrot, and jalapeño until tender, about three minutes. Add garlic, thyme, and sea salt and stir until fragrant, about one minute.
  3. Warm oats in a pan over medium heat. Serve 1 cup oats topped with 1 cup veggies and 1 ounce crumbled chèvre.

is a Minneapolis-based recipe developer. She is the author of Great Bowls of Food.

Photos: Andrea DAgosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

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