Veggie Filled Savory Oatmeal {Vegan}

As you may know, I am a bit obsessed with oatmeal and I eat it most everyday. I love coming up with new ways to cook this delicious grain. Depending on my mood, I will make either a sweet or a savory version. Todays bowl is definitely savory.

Regarding the oats themselves, Steel-Cut oats are my first choice as I prefer their chewy texture and almost nutty flavor. They are also the least processed form of oats. Rolled oats have a softer texture but are equally delicious and can be used interchangeably with this recipe.

When it comes to the vegetables, there are no rules. Use whatever you like. For this bowl, I used celery, onions, carrots, mushrooms, red peppers and spinach. The key is to sauté the vegetables first to enhance their flavors.

Now, onto the recipe:

Veggie Filled Savory Oats {Vegan}

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Makes 2 Servings

• 1/2 red pepper, chopped
• 1 stalk celery, chopped
• 1 small onion, chopped
• 1 carrot, chopped
• 3-4 button mushrooms, chopped
• 1/2 cup steel cut oats
• 1 1/2 cups water or veggie broth
• 1/2 tsp black pepper
• 1/4 tsp sea salt
• 1/2 tsp smoked paprika
• 1/2 tsp curry powder
• 1 tsp dried basil
• 1/2 tsp onion powder
• 2 tbsp liquid aminos
• 2 tbsp nutritional yeast
• 2 cups baby spinach

- Sauté chopped vegetables in a non-stick pan until they start to brown. Add in a few tablespoons of water and stir to incorporate the caramelization that the browning created. Add in the oats, water (or veggie broth), spices, liquid aminos and nutritional yeast. Stir and cook for 10 minutes on medium heat. Add spinach to pan and cook until it is just starting to wilt. Place cooked oats in bowl and add any additional toppings you desire. I added some grape tomatoes, sunflower seeds and chives. 

If you are a fan of oatmeal as I am, then you must give savory oats a try. It opens up a whole new world of taste combinations.