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Bowl of savory oatmeal topped with cooked kale, thinly sliced mushrooms, sliced avocado and a drizzle of hot sauce.

Savory Oatmeal Recipe

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  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 2
  • Category: Breakfast
  • Cuisine: American
  • Diet: Vegan

Description

Hearty, savory oatmeal bowls that are delicious with garlicky kale, mushroom and avocado or can easily be customized with you favorite toppings.


Ingredients

For the Savory Oatmeal

  • 1 cup rolled oats or large flake oats (110 g)
  • 1 tsp oil
  • 1 small shallot, finely diced (½ cup diced, about 60g)
  • 1 clove garlic, grated or crushed
  • 2½ cups water or vegetable stock 
  • 12 tsp white miso paste
  • 2 tsp tamari 

For the Toppings

  • 2 tsp oil, divided 
  • 3 cups packed kale, de-stemmed and chopped (about 100g)
  • 2 cloves garlic, grated or crushed
  • pinch chili flakes 
  • 200g mixed mushrooms, thinly sliced (cremini, shitake, etc, about 4 cups sliced)
  • 2 scallions (green onions), thinly sliced
  • 1 avocado, thinly sliced
  • toasted sesame seeds 
  • drizzle of sesame oil
  • chili oil or hot sauce, optional 
  • Salt and pepper

Instructions

  1. Cook Oats:  In a medium saucepan, heat 1 tsp oil over medium heat.  When the oil is hot, add shallots.  Cook for 2 min, stirring often, until just tender. Add oats and garlic. Stir to coat. 
  2. Add 2 ½ cups water (or vegetable stock). Stir to combine. Bring to a simmer. Once simmering, reduce heat to low. Cook for 8-10 min, stirring often, until creamy and tender. Off heat, stir in miso and tamari. 
  3. Cook Kale: Meanwhile, in a large skillet, heat 1 tsp oil over medium heat. When the pan is hot, add kale. Season with salt. Cook for 2-3 min, stirring often, until tender. Stir in garlic and sprinkle with chili flakes to taste. Transfer to a bowl and set aside.
  4. Cook Mushrooms: To the same pan, add another 1 tsp oil and mushrooms.  Season with salt and black pepper. Cook mushrooms for 4-6 min, stirring occasionally, until golden and tender. 
  5. Serve: Divide oats between bowls. Top with kale, mushrooms and avocado.  Sprinkle scallions over top. Sprinkle with sesame seeds and finish with a drizzle of sesame oil. Drizzle with hot sauce (like sriracha) or chili oil, if desired. 

Notes

Note: Another optional topping, to boost protein, would be to add 1/4 cup edamame per bowl.

Savory oatmeal is best enjoyed fresh but can be stored in the fridge for up to 3 days in an airtight container. Reheat in the microwave or on the stovetop in a small saucepan over low heat, stirring in a bit of water or broth to loosen.

Nutrition facts include everything except sesame oil, sesame seeds and hot sauce.


Nutrition

  • Serving Size: 1
  • Calories: 414
  • Sugar: 4 g
  • Sodium: 357 mg
  • Fat: 18 g
  • Carbohydrates: 47 g
  • Fiber: 12 g
  • Protein: 13 g