A big thank you to So Delicious Dairy Free for sponsoring this post!
What do you cook when you’re craving comfort food, you’re due for a grocery store trip, and you’re also short on time? I swear by savory oatmeal, after finally giving it a try a handful of years ago (prior to that I was a strictly “sweet oats” person). When I make savory oats, I’ll usually do a combination of nutritional yeast, turmeric, and chili powder, but lately I’ve been mixing in sesame oil, white miso, and scallions instead. I can’t get enough of this Asian-inspired flavor profile.
To make my oats super creamy, I use So Delicious Unsweetened Organic Coconutmilk as the base, in combination with vegetable broth for extra flavor. I’ve been using So Delicious Dairy Free products for as long as I can remember. They not only taste great (have you tried their dairy free frozen desserts??); they’re also made from simple, high-quality ingredients—two things I always strive for in my recipes. Their coconutmilk is certified organic, vegan, and Non-GMO Project verified, in addition to being soy-free and carrageenan-free. I reach for it when I bake, for smoothies, as creamer in my tea, poured over granola, for dipping cookies…the possibilities are endless.
If you’re looking for a go-to meal that you’ll actually have the time and energy to make on your weekday evenings, this 15-minute (and 10 ingredient!) sesame miso oatmeal will blow your mind without requiring a separate trip to the grocery store. I like to top mine with sliced radishes and micro greens, but by all means, feel free to incorporate whatever greens you already have on hand.
- 2 cups So Delicious Unsweetened Organic Coconutmilk
- 1 cup gluten-free, old-fashioned rolled oats
- 1 cup vegetable broth
- 2 teaspoons toasted sesame oil, plus extra for serving
- ¼ teaspoon garlic powder
- 2 scallions, thinly sliced and divided
- 1 tablespoon mellow white miso paste
- sea salt and pepper, to taste
- sliced radishes
- micro greens
- sesame seeds
- Add the So Delicious Unsweetened Organic Coconutmilk, oats, broth, sesame oil, and garlic powder to a medium saucepan. Stir to combine, then bring to a boil, uncovered, over medium-high heat.
- Reduce the heat to medium-low and cook for 6-8 minutes, stirring frequently, until thickened.
- Stir in the white parts of the scallions. Continue to cook, stirring constantly, for 1-2 more minutes until the onions are cooked. Turn off the heat and stir in the miso. Season with salt and pepper to taste.
- Divide the oats between two bowls. Top with the sliced radishes, micro greens, remaining scallions, sesame seeds, and a drizzle of sesame oil.