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.
I’ve been wanting to make these every since I got my dehydrator (which I LOVE), and they turned out so delicious! The execution is very easy, and these satisfy that craving for salty, crunchy chips and are much healthier! Even my skeptical omnivore family loved them!
1 Bunch Curly Kale (washed)
2 Tbsp. Olive Oil
2 Tbsp. Nutritional yeast
1/2 tsp. Sea Salt
Tear the kale into smaller pieces, keep in mind that they will shrink to almost half their size. In a large bowl, toss the leaves with the oil, nutritional yeast and sea salt until it evenly coats the leaves. Place on dehydrator sheets and set temperature to 115F for 4 to 6 hours (mine were done in 4). When they are fully done and crunchy, serve them up! My family ate them within minutes, no lie.
Late dinner tonight but this was simple and something I sort of threw together. In the saute there are mushrooms, fresh spinach, cherry tomatoes, garlic, fresh rosemary and a little salt & pepper; the savory quinoa is cooked with a bit of nutritional yeast, salt and pepper for a hearty taste.
I saw this recipe today and thought, “I have a surplus of oatmeal that I need to use, I am making this for dinner!” Nerdy? Yes. Tasty? Hell yes.
So I decided to top it with some greenery, which is a simple mixture of:
1/2 One White Onion (turned pink by the Chard)
2 LG. Cloves of Garlic
1/4 Cup of chopped Walnuts
3 Cups Freshly Chopped Swiss Chard
These two together were SO GOOD! The oatmeal really wasn’t that cheesy tasting but it had great flavor and went well with the veggies. I went back for seconds and a half even, I’m terribly full but I don’t regret it!
Sidenote: I tripled the oatmeal recipe because I was not the only one eating; I also reduced a lot of the liquid out for more of a mashed potato consistency, but you can make them as runny as you’d like!