Vegan Versatile Savoury Oatmeal

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Hello to all, and I hope you’re doing well.

Today’s recipe is a simple one and offers many options and variations, because I know you may want to customize this basic idea with whatever you have on hand and fit it to your taste buds. I recently discovered the savoury oatmeal innovation and I’m sorry I didn’t before. Admittedly I have been an oatmeal hater and I find it’s the sweetness I have a hard time with. I find the only way I’m able to enjoy a sweet oatmeal is with steel cut oats. That being said rolled oats are so easy to make, I knew they had to be the base here. While this idea may sound ridiculous to you, trust me it’s good. You just take all of your favourite savoury flavours and add them in. One thing I have learned about oatmeal is that it is better (or at least I prefer it) if there is a chunky element. That’s why I added in lots vegetables to give it texture rather than leaving it at gloppy oats. It’s still as easy to prepare as regular oatmeal, so don’t worry.

Like many of my recipes, this is super simple and can be adapted in many ways, so I hope you find it to be accommodating. It’s also very budget-friendly as oats are relatively inexpensive and you can add whatever vegetables are in season and on sale.

serves 2 Ingredients

1/2 cup rolled oats (gluten-free if you need it)
1 cup vegetable broth (or water)
1/4 of one large sweet onion
2-3 cloves garlic
half a red pepper
large handful of fresh spinach (optional)
1/4 tsp salt
2 dashes black pepper
1 tbsp olive oil
1-2 tbsp of tomato sauce or salsa if you have it (optional)
Optional add-ins:
dash of cayenne
dash of cumin
dash of paprika
three dashes of oregano
dash of turmeric
a few leaves of fresh basil if you have it
1 sprig of fresh thyme if you have it
whatever other spices, herbs, or vegetables you want

Instructions

Dice your onion and red pepper and mince garlic. Add it to a medium sized pot with the oil and cook on medium heat for a good five minutes. You’ll want your onions to be mostly clear and everything to be soft.

Next, add in your oats, broth, followed with the spices and sauce/or salsa. Stir this all up and cook on medium heat for around two minutes, stirring often as it will bubble plenty.

Reduce the heat to medium low, continuing to stir often, and chop your spinach and basil if you’re using. Add these in along with the thyme (removing the green bits from the stem) and stir to incorporate. All of these add-ins are just suggestions, so you’ll want to raid your spice rack. You can add in whatever you want or have on hand*.

You’ll want to cook this for at least a good 6 minutes on low heat, stirring often. Because every stove is different and some people prefer different consistencies, you will most likely need a good 8 minutes to cook, or even 10. Just make sure to watch it and stir, adding in more liquid if you need it. Once it is to your desired thickness, remove from the heat and serve.

You can top with whatever you like. Really, the possibilities here are endless. In addition you can also store the leftovers in a container and reheat them when needed.

In this recipe I included the spices I used I try to avoid using specific measurements because I don’t want you to have to remove the lid from your spice jars and stick a spoon in, as this is extremely annoying. A dash is a much more natural (in my opinion) way of adding spices and easier.

*For example, if you wanted to make a Mexican oatmeal, you can add in a dash or two of cayenne, paprika and cumin and salsa and top with some fresh cilantro. It’s all up to you and the possibilities are limitless.

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