This savoury oatmeal is exactly what you need for a warming breakfast that will energise your morning. Alternatively, enjoy a bowlful as an easy, ten-minute dinner on any day of the week!
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.
While it may be far from winter here in the UK right now (I’m talking heatwave extravaganza – can’t remember the last time this sort of weather happened!), you’ll still find me cosying up with a bowl on many days. Sweet is what you typically see when you browse Instagram. Nowadays, however, I’m just as likely to add a savoury twist to this classic dish.
If you’ve never heard of savoury oatmeal before, it might seem unusual and slightly out of your comfort zone. I mean, oats with nutritional yeast doesn’t jump to mind as a dreamy breakfast combo! But trust me – not only is it super easy to prepare, but also delicious every time. The nutritional yeast adds a slight cheesy undertone, but is far from overpowering. Same goes for the zucchini. It creates a fluffy texture, without leaving an aftertaste. A small pinch of turmeric and cumin, in turn, brings in a wonderful golden colour and makes the kitchen smell amazing.
I kept this recipe as simple as possible for the beginners out there, but what I love is just how versatile it is.
Some of my favourite savoury oatmeal toppings are:
- Different varieties of mushrooms
- Fresh herbs
- Vegan yoghurt
- Tempeh and tofu
- Grated vegan cheese
- Peppers and onions
- Nuts and seeds
Basically, switch it up as much as you want. Likewise for the spices – this is all about finding that flavour you’d want to return to again and again.
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 and stop cooking before all of it’s absorbed. As for the black beans, I threw them in 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 and lentils).
The obvious choice is to serve this recipe up as a comforting breakfast. Not a bad idea, to say the least. But it works just as well as a dinner for when you don’t want to spend hours 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.
And now, don’t we have some delicious savoury oatmeal to make?!
Other vegan breakfast recipes:
Vegan Savoury Oatmeal With Zucchini And Black Beans
- 1 clove garlic, crushed
- 1 cup gluten-free quick oats
- 2.5 cups water
- 1/2 medium zucchini, grated
- 2 tbsp nutritional yeast
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 2/3 cup cooked black beans, either canned or fresh
- 1 handful fresh spinach
- salt and pepper, to taste optional
- 1/2 large green bell pepper
- 2 large vine tomatoes
- 2 tbsp soy yoghurt
- 2 tbsp sweetcorn, fresh or canned
- 2 tbsp tahini
- fresh chives
- Add garlic to a non-stick saucepan on a medium-high heat and cook for around 1 minute.
- Add the oatmeal, 2 cups water, zucchini, nutritional yeast, turmeric, cumin, black beans, salt and pepper to a saucepan on a medium-low heat. Simmer and stir for 3-4 minutes, gradually pouring in the rest of the water and adding more if necessary.
- At the last minute, add in the spinach and continue stirring until fully wilted and combined.
- Serve immediately with the toppings, or store in the fridge for up to 48 hours.
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