To someone who has never tried making or eating savory oats, they might sound a little strange. Usually, when we think of oatmeal or porridge, we see sweet fruits and spices folded into the creamy grains. But, believe you me, savory oats hit a spot of filling satisfaction that sometimes the sweeter can’t really give. I love to incorporate veggies into mine to bring it full circle, and almost all of the time I use nutritional yeast to give it a slightly cheesy flavor (and a lot of B vitamins).
I find that this meal is great for lunch because it is the great medium between breakfast and dinner, and that’s what the personality of the dish seems like to me. It lends itself to Italian recipes in terms of flavor, but it pretty ambiguous in every other way. One great thing about these savory veggie oats is that they come together in minutes and couldn’t be easier to make. So, anyone from those of you who are just getting into cooking at home to the well-seasoned cook can make these with confidence.