If you’ve been following me, you know I batch cook oats and use different fruit to sweeten it up. I love the sweeter kind of oatmeal, but I also wanted to share a savory oatmeal I created. Check out the video to see how to make it and find the full recipe below!
Savory Oats with Zucchini and Peppers
Course: Breakfast, Brunch, MainCuisine: Vegan, Oil-FreeDifficulty: EasyServings
2-4
servingsPrep time
5
minutesCooking time
30
minutesIngredients
¾ cup steel cut oats*
½ cup red lentils, sorted and rinsed
2 cups water*
1 cup soymilk (or more water)
¼ teaspoon turmeric
Black pepper to taste
½ teaspoon smoked paprika
½ teaspoon dry mustard
½ teaspoon dried parsley (or use fresh)
½ teaspoon garlic powder (or one clove crushed garlic)
3 tablespoons nutritional yeast
½ onion chopped
1 small sweet potato chopped
1 zucchini chopped
½ red bell pepper chopped*
½ 10-ounce bag frozen spinach, or a few large handfuls of fresh
Directions
- Combine oats, lentils, onions, water, soy milk (if using), spices and nooch to a large pot on the stove top. Cover and bring to a boil and then reduce to a simmer.
- Once it is simmering, stir in the sweet potato and cook for about 10 minutes, stirring occasionally.
- Add the zucchini and bell pepper, and if using frozen spinach add it now and cook another 10 minutes, stirring occasionally. If using fresh spinach, you can wilt it in at the end. You may need to add more liquid depending on exactly how you like your oats. Adjust liquid and cook time as needed until you get the consistency you like and then enjoy!
Notes
- If you don’t like oats, use any whole grain you like! Just because it’s traditional to use oats at breakfast, you don’t have to, any whole grain will do.
- Add more water or plant-based milk as desired to find your favorite consistency.
- Feel free to use spicy varieties of peppers if you prefer, or top with hot sauce to taste!
