Vegan Savoury Oatmeal With Zucchini And Black Beans
Vegan savoury oatmeal with zucchini and black beans: a comforting breakfast, and a great dinner option too that’s filling and satisfying! Gluten-free, oil-free and ready in 10 minutes.
In my childhood, savoury oatmeal was something I had far more often than its sweet counterpart. Everyone in my family loved it, and I could never pass by a comforting bowl of porridge on a cold, wintry day in Russia.
The UK never gets quite as cold (as much as I like to complain in the winter), but I still start most of my days with a bowl of porridge. Oftentimes I go for sweet. But more and more, I’ve started adding a savoury twist to really take the cosy factor to the next level.
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Vegan savoury oatmeal with zucchini and black beans
If you’ve never heard of savoury oatmeal before, it might seem unusual and slightly out of your comfort zone. And I get it: most of us don’t think of porridge with black beans when conversing with our friends about our favourite breakfasts. But just trust me on this one. Not only is it super easy to prepare, but also delicious every time.
Oftentimes my flat mates here at uni give me weird looks when I put grated zucchini in my oatmeal. I guess they must have never heard of the ‘don’t knock until you try it’ principle! The zucchini creates a fluffy texture will give your breakfast a lot of volume, without leaving an aftertaste. Meanwhile, the spice combo of turmeric, cumin, and garlic powder will make the kitchen smell out of this world.
The obvious choice is to serve this recipe up as a comforting breakfast. But it works just as well as a dinner for when you only have ten minutes to spend in front of the stove! In fact, it’s quick and easy enough to qualify for a snack. Simply halve the ingredients if you don’t want as big of a portion.
Tips and tricks for the best porridge bowl
- Adjust the oatmeal to water ratio to get your desired consistency. I like mine to be on the thicker side, but this isn’t for everyone. For runnier oatmeal, add more water or don’t cook for as long.
- I added black beans for some extra texture and protein, but if you’re not a fan, either leave them out or experiment with different beans and pulses (such as chickpeas or butter beans).
- Switch up the spices/spice amounts. For example, add smoked paprika for a little bit of spice, or dried herbs for extra earthiness.
- If you want your oats cheery, stir in 1-2 tbsp nutritional yeast, or some grated vegan cheese.
- To maximise the creaminess, stir in a couple spoonfuls of unsweetened plant based yoghurt of your choice.
- If you want more of a umami flavour, leave out the salt and replace it with 1-2 tbsp tamari (or soy sauce if not gluten-free/coconut aminos for a soy-free version).
Topping ideas for vegan savoury oatmeal
- Different varieties of mushrooms, cooked with a splash of tamari.
- Fresh herbs.
- Vegan yoghurt.
- Avocado.
- Tempeh or tofu.
- Grated vegan cheese.
- Peppers and onions.
- Nuts and seeds.
- Tomatoes.
- Nut butter or tahini.
Ingredients and substitutions
- Garlic, minced.
- Gluten-free rolled oats.
- Grated zucchini. Peeled and grated carrot works really well too.
- Black beans. Or, replace with any other bean variety of your choice.
- Sweetcorn. If you don’t like sweetcorn, leave it out or replace with peas.
- Turmeric.
- Cumin.
- Garlic powder.
- Salt. Or replace with tamari for more of a umami flavour.
- Spinach.
Step-by-step
STEP 1: Add the garlic to a non-stick frying pan and sauté for 1-2 minutes.
STEP 2: Add the oats, water and zucchini. Simmer for 5 minutes over a medium heat, stirring frequently.
STEP 3: Stir in the black beans, sweetcorn, turmeric, cumin, garlic powder and salt. Stir for 2 minutes, then add the spinach and serve for a minute more until it wilts.
STEP 4: Add your toppings and enjoy!
Reasons to love these oats
It is…
- Comforting and cosy.
- Full of flavour.
- Filling and satisfying.
- Versatile.
- Gluten-free.
- Oil-free.
- Great as breakfast for dinner!
- Ready in 10 minutes.
Other vegan breakfast recipes
- Easy vegan carrot muffins
- Chocolate coconut oatmeal
- Chickpea flour pancakes
- Chocolate banana bread
- Sweet potato pancakes
Let me know in the comments: what’s your favourite savoury breakfast? If you give this vegan savoury oatmeal with zucchini and black beans a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below!
Get the Recipe: Vegan Savoury Oatmeal With Zucchini And Black Beans
Ingredients
- 1 clove garlic, crushed
- 1 cup gluten-free oats
- 2.5 cups water
- 1/2 medium zucchini, grated
- 1/2 cup cooked black beans
- 1/4 cup sweetcorn
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp garlic granules
- 1 tsp salt
- 2 cups spinach
Toppings
- 1/2 avocado
- cherry tomatoes, halved
- 2 tbsp soy yoghurt
- 1 tbsp tahini
- fresh chives
Equipment
- Non-stick saucepan
Instructions
- Add the garlic to a non-stick frying pan and sauté for 1-2 minutes.
- Add the oats, water and zucchini. Simmer for 5 minutes over a medium heat, stirring frequently.
- Stir in the black beans, sweetcorn, turmeric, cumin, garlic powder and salt. Stir for 2 minutes, then add the spinach and serve for a minute more until it wilts.
- Add avocado, cherry tomatoes, soy yoghurt, tahini and chives.
Video
Notes
11 Comments on “Vegan Savoury Oatmeal With Zucchini And Black Beans”
I usually have sweet oat meal combinations, so this is so weird and different to me, but I strangely really want to try it. It takes a bit of work to make it, but I think I’ll do it for me and my friend one day to have proper interesting breakfast. xx
Savoury oats definitely don’t seem to be as popular as sweet, but nonetheless make a delicious breakfast and are easier to put together than it seems. Thank you so much for reading and I hope you end up liking the recipe 🙂 xx
Okay, I’ve got to admit, the idea of oatmeal with black beans and tomatoes doesn’t not jump out as fitting the description of delicious, however, if photos do the real thing justice, I already know this meal will be amazingly delicious! I love all these ingredients and have tried most of them together, minus the oatmeal. But when you add oatmeal, which I have literally every other day for breakfast, you are bound to get a brilliant combination. And hey, it’s the summer, and what better time to try something new! I’ll have to get back to you on this one! Also, where in Russia did you grow up! I have been wanting to visit for ages now. It looks so beautiful! Hugs
www.beingisabella.com
Haha it’s definitely an unusual combination, but it works so well when all put together, particularly with the nutritional yeast and other spices! After not having savoury oats for ages, I decided to give them a go again and now they’ve become a regular meal in my life, so I would certainly recommend you give them a go – hope you end up liking them if you do :). And I grew up in a city called Izhevsk, not many people have heard of it, but Saint Petersburg and Moscow are worth a visit for sure! Both are so historical. Thank you very much for your lovely comment xo
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I have oats all the time, but have never once considered eating them savoury. It’s strange for me to see, however it looks really good and the ingredients together, sounds like something I would enjoy. I would definitely cover in nutritional yeast. It’s my favouite topping to put on food. xx
I’m glad you like the look of them!Savoury oats aren’t as popular as sweet for sure, but they’re a great way to try something different for breakfast. And I’m constantly adding huge amounts of nutritional yeast to so many of my meals :’) xx
This was delicious. I used veggie broth instead of water and topped with rotel (canned Mexican style tomatoes) avocado and diced jalapeños.
Your topping choices sound yummy! I’m very glad you liked this recipe.
That looks amazing.
This was soooo good! I couldn’t stop eating it–great comfort food. An unexpected delight! I topped it with cherry tomatoes, drizzled tahini and a couple spoonfuls of plain yogurt.