Give Savory Rosemary Veggie Oats a try with this full-flavored dish packed with veggies, that is very easy to make.
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 rosemary 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.
Savory Rosemary Veggie Oats
- 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
- 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.