Savory Vegetable Oatmeal
A comforting, nutrient-dense breakfast or light lunch that transforms humble oats into a savory, umami-rich bowl.
Ingredients
- •2 cups old-fashioned rolled oats (180g)
- •4 cups vegetable broth (950ml)
- •2 tablespoons extra virgin olive oil
- •1 medium yellow onion, finely diced
- •2 medium carrots, peeled and diced
- •1 cup sliced cremini mushrooms (100g)
- •2 cups fresh baby spinach (60g)
- •2 cloves garlic, minced
- •1/2 teaspoon dried thyme
- •1/2 teaspoon sea salt
- •1/4 teaspoon freshly cracked black pepper
- •2 tablespoons toasted sunflower seeds for garnish
Instructions
- 1
Heat the olive oil in a large saucepan or Dutch oven over medium heat.
- 2
Add the diced onion and carrots, sautéing for 6-8 minutes until the onions are translucent and carrots begin to soften.
- 3
Stir in the sliced mushrooms and garlic, cooking for another 5 minutes until the mushrooms are browned and fragrant.
- 4
Add the rolled oats to the pan and toast them with the vegetables for 2 minutes, stirring constantly.
- 5
Pour in the vegetable broth, thyme, salt, and pepper. Bring the mixture to a gentle boil.
- 6
Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the oats are tender and have absorbed most of the liquid.
- 7
Remove from heat and fold in the fresh baby spinach, stirring until it wilts from the residual heat.
- 8
Taste and adjust seasoning if necessary, then serve warm topped with toasted sunflower seeds.
💡 Chef tips
- For a creamier texture, stir in a tablespoon of nutritional yeast or a splash of unsweetened soy milk at the end.
- You can swap the vegetables based on what is in your fridge; zucchini, peas, or kale work beautifully in this recipe.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; add a splash of water when reheating as the oats will thicken significantly.
✅ How it should turn out
The finished dish should be creamy yet textured, with a savory, earthy aroma and a balanced flavor profile where the sweetness of the carrots complements the umami of the mushrooms.