A New, Savory Twist On Oatmeal

Typically we think of oatmeal as either a boring breakfast or loaded with sugary add-ins. Take your oatmeal game to a whole new level by skipping the sweet and going savory. Can be easily made gluten-free and is customizable for every flavor craving or meal of the day. The recipe below will get you on your way to changing up your morning routine.

Ingredients (1 Serving)

• 1/2 cup old fashioned oats
• 1 cup low sodium vegetable or chicken stock (can substitute water)
• 1/4 yellow onion sliced thin
• 1 clove garlic minced
• 1 tsp olive oil
• 1 stalk kale de-ribbed and chopped
• 1 carrot peeled and shredded
• 1 tsp smoked paprika (can substitute Hungarian)
• 1/2 tsp cumin
• 1 Tbl nutritional yeast
• 1/4 cup low sodium canned red beans (or any other bean)
• 1 tsp maple syrup

Instructions

Heat olive oil in a pan and saute onions until translucent. Add garlic and saute for 30 seconds. Add stock, oats, nutritional yeast, paprika, cumin, and salt, and bring to a simmer. Leave the pot uncovered and stir occasionally. Cook for 7 minutes and add kale, carrots, and beans. Cook for 3 minutes while stirring frequently. Remove from heat and add maple syrup to the top.

*Pictured topped with thinly sliced shallots and tomatoes.

Pro Tip:

• Nutritional yeast is a deactivated strain of yeast that is popular in vegan cooking. It gives dishes a nutty, cheesy flavor while offering B-complex vitamins.

 

Print Recipe

Savory Oatmeal

 

 

 

Course: Breakfast

Calories:

Ingredients

• 1/2 cup old fashioned rolled oats
• 1 cup low sodium stock chicken or vegetable
• 1/4 yellow onion thinly sliced
• 1 clove minced garlic
• 1 tsp olive oil
• 1 stalk kale de-ribbed and chopped
• 1 carrot peeled and shredded
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tbsp nutritional yeast
• 1/4 tsp salt
• 1/4 cup low sodium red kidney beans (or any bean)
• 1 tsp pure maple syrup

Optional

• shallot thinly sliced
• tomato chopped

Instructions

• Heat olive oil in pan and saute onions until translucent.
• Add garlic and saute for 30 seconds.
• Add stock, oats, nutritional yeast, paprika, cumin, and salt and bring to a simmer.
• Leave pot uncovered and stir occasionally.
• Cook for 7 minutes and add kale, carrots, and beans.
• Cook for 3 minutes while stirring frequently.
• Remove from heat and add maple syrup to top.
• *Top with thinly sliced shallots and tomatoes

Notes

Nutritional Information: 284 calories, 3.6g total fat, 0.6g saturated fat, 0mg cholesterol, 237mg sodium, 50g total carbohydrate, 11g fiber, 9g sugar, 12g protein