In thinking about recipes I want to share, I often focus on creating new things. I’ll brainstorm a recipe I’ve never made but always wanted to try, or think of ways I can put a new and improved twist on something that’s tried and true. However, in doing this, it’s easy to bypass the meals that I consistently enjoy week after week—the ones that aren’t particularly fancy or new, but never get old. Because I’m consuming them regularly, I assume you are too, and that might be a mistake. Or maybe we’re enjoying the same things, but we’re combining the ingredients and flavors together a little differently. Similar to avocado toast (wow, that post takes me back!), vegan savory oatmeal definitely falls into this category for me.
Savory oatmeal is a “thing” in the healthy living blog world, and rightfully so. I actually put off trying it for a couple of years because the thought of taking oatmeal, which at the time I combined with peanut butter, banana, and probably Splenda (ugh), sounded totally unappetizing to me. I just could not wrap my head around how the texture could work for a savory application. But I kept being bombarded with savory oatmeal everywhere. So, like chocolate pudding made with avocados, I pushed my hesitations aside and finally gave them a try. And I’ve never looked back.
Savory oatmeal is now my go-to lunch or dinner when I’m craving comfort food, feeling lazy, or really need to go grocery shopping because I have a mostly-empty bag of rolled oats, kale on its last leg, half of a starting-to-brown avocado, a few spoonfuls of salsa, and nutritional yeast (I always have nutritional yeast!). Previously, I would have looked over the oats and made a very sad little salad with these ingredients, but these days, I know I can turn them into a warming, filling, and delicious bowl of vegan savory oatmeal.
Another reason it’s a go-to meal for me: savory oatmeal comes together in about ten minutes and dirties just one pot. It’s a great vehicle for eating more greens too. Simply mix them right in during the last minute of cooking, or add them raw for a crunchy topping.
Speaking of toppings, I especially enjoy the variety of different tastes and textures when it comes to my toppings. It’s like when I get sorbet at the self-serve fro-yo places—if the topping is vegan and gluten-free, you can bet I’m adding it! I’ve listed my favorite savory oatmeal toppings below, but the sky’s the limit here and almost anything goes.
P.S. Thank you so much for your positive feedback on my last post, How I Left My 9-5. I’m always just a little nervous to share the really personal aspects of my life for fear of how they’ll be received, but every time I do, you remind me of why I blog. This year, I’d like to continue to be more personal to further grow and strengthen this amazing community we’ve created together. xo Amanda
- ½ cup gluten-free, old-fashioned rolled oats
- ¾ cup plain non-dairy milk (I prefer almond or cashew milk)
- ¾ cup vegetable broth
- 1 tablespoon nutritional yeast
- ¼ teaspoon turmeric
- ¼ teaspoon chili powder
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- sea salt to taste
- 1-2 large handfuls of greens (I like kale or baby spinach)
- diced avocado
- sliced green onion
- crumbled veggie burger
- brown rice crackers
- lightly toasted seeds or nuts
- Combine all of the savory oatmeal ingredients, except the handful of greens and salt, in a medium saucepan and bring them to a boil over medium-high heat.
- Reduce the heat to medium-low and cook the oats for 6-8 minutes, stirring frequently, until they have thickened.
- Add in your greens of choice, salt to taste, and continue to stir for an additional minute or two, until the greens are slightly wilted. Transfer the oats to a bowl and add whatever toppings you like!