Ever heard of savory oatmeal? Being that Oats are a grain, do you ever think about why we would restrict them to only being eaten sweet? Savory oatmeal can be extremely versatile and give you a great vehicle for enjoying more vegetables, fiber, and other awesome nutrients in a quick, convenient way. This recipe is just one example. Enjoy savory oatmeal on it’s own or as a compliment to a larger meal with fish, chicken, turkey, or other proteins. But keep in mind that on its own, oatmeal provides a decent amount of protein. So don’t be afraid to experiment, knowing you’re getting a good meal from a bowl of savory oatmeal with veggies. Enjoy!
2 ½ cups vegetable broth 1 1/2 cups diced tomatoes in juices 1 fennel bulb, sliced thin 1 medium shallot, chopped 2 cups rolled oats 1 bunch asparagus tops 1 cup green peas 1 cup almond milk 1 tsp. herbes de Provence 3 tbsp. nutritional yeast ½ tsp. sea salt (or to taste) ¼ tsp. fresh cracked pepper (or to taste)
Bring vegetable broth to a rolling simmer. Add fennel and shallots, and simmer for about 10 minutes.
Add tomatoes and bring to a simmer. Then, add the oats, asparagus, peas, and almond milk. Cover and bring to a simmer again. Once at a simmer, reduce heat to halfway, and let it simmer until the oats are cooked through.
Add nutritional yeast, salt & pepper, and herbes de Provence. Gently stir until all flavors are blended in.
Return lid and simmer for a few more minutes until oats are thick and consistency is creamy.
Serve topped with yogurt, parmesan, goat cheese, or just as is.
Savory Oatmeal with Fennel, Asparagus & Peas Cooking Video:
Savory Oatmeal with Fennel, Asparagus & Peas
Ingredients
- 2 cups vegetable broth
- 1 1/2 cups diced tomatoes in juices
- 1 small fennel bulb sliced thin
- 1 medium shallot chopped
- 2 cups rolled oats
- 1 bunch asparagus tops
- 1 cup green peas
- 1 cup almond milk
- 1 tsp. herbes de Provence
- 3 tbsp. nutritional yeast
- 1/2 tsp. sea salt or to taste
- 1/4 tsp. fresh cracked pepper or to taste
Instructions
- Bring vegetable broth to a rolling simmer.
- Add fennel and shallots, and simmer for about 10 minutes.
- Add tomatoes and bring to a simmer. Then, add the oats, asparagus, peas, and almond milk. Cover and bring to a simmer again. Once at a simmer, reduce heat to halfway, and let it simmer until the oats are cooked through.
- Add nutritional yeast, salt & pepper, and herbes de Provence. Gently stir until all flavors are blended in.
- Return lid and simmer for a few more minutes until oats are thick and consistency is creamy.
- Serve topped with yogurt, parmesan, goat cheese, or just as is.