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.
Give savory oats a try with this full-flavored dish with lots of veggies, that is very easy to make.
Servings 1
Ingredients
- 1/2 Cup Rolled Oats
- 1/2 Cup Water
- 1/2 Cup Unsweetened Non-Dairy Milk
- 3 Tbsp . Nutritional Yeast
- 1/2 tsp . Coconut Oil
- 1/3 Cup White Onion Diced
- 1/2 Cup Button Mushrooms Sliced
- 1/2 Cup Collard Greens Chopped (Firmly Packed)
- 1/2 Cup Tomato Chopped
- 1/2 Tbsp . Fresh Rosemary
- Salt & Pepper to Taste
Instructions
- Get a small pot and a small pan out on the stove.
- In the small pot, place the oats water, non-dairy milk, and nutritional yeast. Put the heat to medium, and bring it to a boil, stirring occasionally.
- In the small pan, melt the coconut oil over medium heat. When the pan is hot, start sauteing the onions until they start to become clear.
- Once the oats come to a boil, adjust the heat to low-medium and stir them every minute or so, so that they don't burn on the bottom.
- Return your attention back to the small pan, add the button mushrooms and collard greens to the onions and sauté until the mushrooms are softened and the collards are slightly wilted.
- Next, add the tomato and rosemary to the vegetable mixture and cook together for 3 minutes.
- Do not worry about the excess moisture from the tomatoes, the oats will soak it up for the perfect texture.
- Now combine the oats and veggie mixture in the small pot and stir until well incorporated. Season with salt and pepper to taste and serve warm.
Have you ever tried out savory oats? What would you put in yours?
The bloghop, this month, is filled with many amazing blogs! I love that I’m able to be a part of it, and continue to share the foodie love. Here’s a list of all of the bloggers that are participating!
Badger Girl Learns To Cook | Kimberly | @BdgrGrl
Cheap Ethic Eatz | Cheap Ethic Eatz | @cheapethiceatz
Mis Pensamientos | Junia | @juniakk
No One Likes Crumbley Cookies | TR | @TRCrumbley
Oh Cake | Jess | @jesshose
Pippi’s In the Kitchen Again | Sheila | @shlylais
Rico sin Azucar | Helena | @ricosinazucar
Teaspoon of Spice | Deanna | @tspbasil
That Skinny Chick Can Bake | Liz | @Thatskinnychick
You Made That? | Suzanne | @YouMadeThatblog
Please join in on the #tomatolove fun by linking up any tomato recipe from the month of July 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #tomatolove event! The twitter hashtag is #tomatolove.
I’ve never actually had savoury oats before, yours looks fab!
Jemma, you’re just going to have to try them! 😉
This is so excellent. I’ve never thought of having oats with veggies. On the slit of thing to try. Thank you!!
When you try them out, let me know! I’d love to hear your feedback on it.
i love savory oats. mmmm. i have yet to try them with nutritional yeast, but will have to try them sometime soon :).
I usually cook my oats without milk, then simply serve the vegetables on top, in the same way one would pour over syrup, but I shall try stirring them in for a change – this looks so lovely:)
That also sounds like a great idea, thanks for sharing it!
this looks really yummy jackie…I would love this, definitely going to have to try it out!
xoxo
Jen
I’ve always thought about doing savory oats, but just couldn’t wrap my brain around the concept. This looks SO GOOD! And I love how simple and easy it would be to bring it together, and it’s also a great way to get your veggies in! Can’t wait to try it!
Stunning photos too, by the way! 🙂
Thank you, Kristy! I bought a new, red bowl at target and just had to try it out. ha ha 😛
Savory oats, what an excellent idea!
Savoury oats? What a great idea!
I actually never tried it, but this recipe looks really good, especially if it’s seasoned with rosemary 🙂
Thanks for sharing this wonderful savory rosemary veggie recipe. I love the tomato-love you shared!
what a good idea! Savory oats has always been in the back of my mind but I never got around to experimenting. This looks awesome, I’ll have to give it a try for sure.
I eat sweet oats up to 3 times per day, haha. I definitely need some variety!
I actually just had savory oats yesterday for the first time.. and now I can eat my oatmeal for lunch when I want something different for breakfast! I put bell peppers, zucchini, black beans, nutritional yeast, lots of seasonings, and topped it with avocado and salsa. YUM! Can’t wait to try your recipe next 🙂 Seriously, anyone who loves oatmeal should try savory oats.
Oh! Your savory oats sound tremendous! I love the addition of black beans, that sounds like something that I would absolutely love!
Hi Jackie,
Never tried savory oats before. Now that I am looking at your pictures, I am thinking of a lot of different things…squash, tomatoes, greens. Sounds different, exciting and new…
This is one great blog and you provide one great service. Thank you!
Made these oats today. You’ve got me hooked! I added some sauteed zucchini as well. Mmmmmazing!
Terrific! I’m excited that you enjoyed them so much. Savory oats are one of my favorite meals!
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So yummy and filling! I made this for a few days in a row, and when I ran out of mushrooms, I used some eggplant and zucchini that I had in the fridge, and it came out great. The only change I made is that I flip flop the addition of the tomatoes and the collards. I used “meatier” tomatoes and found that they took a little longer to cook than a “gushy” tomato, and that the collards cook pretty quickly. Thanks for the idea, I hadn’t thought of savory oats!
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I LOVE this recipe. I make it all the time for weekday breakfasts. It keeps me full and satisfied until lunchtime! To save myself some time, I will chop and sautee 3x the veggies at night and divide them into containers. That way, in the morning, all I have to do is cook the oats, microwave the veggies, and stir them in.