Give this vegan savory oatmeal a try tomorrow for breakfast. It’s creamy, satisfying, and so simple. Plus, it’s loaded with vegetables.
Why you’ll love it
I had always believed I was a sweet breakfast person. Pastries. Muffins. Cereal. Even before going vegan I wasn’t a huge fan of eggs. And there was definitely NO way I would ever eat anything besides sweet, fruit-filled oatmeal. And then, I got an idea…What if I tried including some veggies in my breakfast. Nothing crazy. Just included it with my usual, go-to, oatmeal. And this little baby was born. Here’s why you’re going to love this savory oatmeal just as much as (and maybe even more than) I do.
Make sure that you use old-fashioned rolled oats for this recipe. You can totally make it with steel-cut oats. You’ll just need to add an addition 1 cup of water and cook the oats for about 20-25 minutes instead of 10.
Kala namak, or black salt (which is actually pink), is a sulfurous South Asian spice that will give your oats a slightly egg-y flavor. Before you freak out, your oats aren’t going to taste just like eggs. All this salt does is add depth to your oatmeal. It will enhance the savory flavor of the oatmeal. If you can’t find or don’t have black salt, it’s ok to use regular salt. Although I would highly recommend getting yourself a bottle of this stuff. It’s also great in my 5-Ingredient Marinated Tofu Scramble recipe.
The carrots should be grated fairly finely to ensure that you don’t bite into a large chunk of carrot. They add just a hint of sweetness to the oatmeal. Which is perfect because there is absolutely no added sugar in this oatmeal recipe.
To a medium pot, add the water, oats, grated carrots, cumin, turmeric, nutritional yeast, and black salt. Stir to combine. Turn the heat on to medium and cook the oats for 5 minutes or until the oats are cooked and water is absorbed. Stir frequently to prevent sticking.
Turn off the heat and fold in the chopped spinach and salsa. Allow the spinach to wilt and the salsa to warm.
Divide the savory oats into two bowls and top with diced avocado, pumpkin seeds, and vegan parmesan.
Give this vegan savory oatmeal a try this week and let me know what you think. Enjoy friends!
Ingredient Health Benefits
Avocado- monounsaturated fat, protein, potassium, magnesium, folic acid, B vitamins, vitamin E, vitamin K
Carrots- vitamin A, fiber, manganese, niacin, potassium, vitamin B6, vitamin C
Cumin- iron, essential oils
Oats- vitamin E, calcium, magnesium, potassium, copper, zinc, iron, fiber
Pumpkin seeds- omega-3 fats, magnesium, iron, calcium, zinc, fiber
Spinach- fiber, vitamin K, calcium, iron, magnesium, manganese, folate, vitamin B, vitamin A, glycolipids (cancer cell growth suppressors)
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Vegan Savory Oats
Give this vegan savory oatmeal a try tomorrow for breakfast. It's creamy, satisfying, and so simple. Plus, it's loaded with vegetables.
- 2 cups water
- 1 cup rolled oats
- 1 medium carrot, grated
- 1 tsp nutritinal yeast
- 1/4 tsp cumin
- 1/8 tsp turmeric
- smidgen black salt
- 1 handful fresh spinach, chopped
- 2 tbsp salsa/pico de gallo (I use Trader Joe's refrigerated mild salsa)
- avocado, sliced or cubed
- pumpkin seeds
- vegan parmesan
In a medium pot, stir together the water, oats, grated carrot, nutritional yeast, cumin, turmeric, and black salt.
Turn the heat on to medium and cook the oats for 5 minutes, stirring to prevent sticking.
Turn off the heat and fold in the chopped spinach and salsa/pico de gallo. Allow the spinach to wilt and the salsa to warm.
Divide into two bowls and top with diced avocado, pumpkin seeds, and vegan parmesan.