Savory Plant Oatmeal

 

How to make a savory oat dish in 5 minutes

Video taken from the channel: ABC7 News Bay Area


 

How to Make Savory Oatmeal

Video taken from the channel: Fearless Eating


 

Savory Oatmeal | Delicious & Healthy Savoury Breakfast + Vegan/Vegetarian

Video taken from the channel: Veganlovlie Vegan Fusion-Mauritian Recipes


 

Savory Chicken Pesto Oatmeal | MIND BLOWN!

Video taken from the channel: Megan Fox Unlocked


 

Herb & Garlic Oat Crackers! Scottish oat cake inspired. (Gluten-Free,Vegan,Allergen Free)

Video taken from the channel: Feast On Gluten-Free


 

3 Savory Easy Healthy Oatmeal Recipes || Superfood Simple & Healthy

Video taken from the channel: Simply Irene


 

Savory Oats 3 Ways: Risotto, Chili, and Curry (vegan + gluten free + oil free + salt free)

Video taken from the channel: Monson Made This


 

How to make a savory oat dish in 5 minutes

Video taken from the channel: ABC7 News Bay Area


 

How to Make Savory Oatmeal

Video taken from the channel: Fearless Eating


 

Savory Oatmeal | Delicious & Healthy Savoury Breakfast + Vegan/Vegetarian

Video taken from the channel: Veganlovlie Vegan Fusion-Mauritian Recipes


 

Herb & Garlic Oat Crackers! Scottish oat cake inspired. (Gluten-Free,Vegan,Allergen Free)

Video taken from the channel: Feast On Gluten-Free


 

Savory Chicken Pesto Oatmeal | MIND BLOWN!

Video taken from the channel: Megan Fox Unlocked


 

3 Savory Easy Healthy Oatmeal Recipes || Superfood Simple & Healthy

Video taken from the channel: Simply Irene


 

Savory Oats 3 Ways: Risotto, Chili, and Curry (vegan + gluten free + oil free + salt free)

Video taken from the channel: Monson Made This


Combine 1 packet oatmeal and 2/3 cup milk in 4 individual microwave-safe bowls. Cook each bowl according to package directions. Stir in 1 tablespoon cheese and 1 teaspoon parsley into each serving. Top each serving with cherry tomatoes, cucumber and half an egg. Place water and oats in a microwave-safe bowl.

Cook at 50% power, stirring half way through cooking, until oats are softened, 3 to 5 minutes. Stir in butter until melted. Stir in bacon bits and Creole seasoning until evenly distributed.

Ingredients 1/2 cup old fashioned oatmeal 1 cup water dash of sea salt 1 cooked egg 2 Tablespoons grated parmesan cheese 3 – 4 grape tomatoes 1/4 avocado Everything But The Bagel (EBTB) seasoning sea salt and pepper fresh herbs, for topping hot sauce (optional). Ingredients 1/2 cup oats* 1/2 cup plain Greek yogurt 1/2 cup skim or low-fat milk 1/4 cup shredded cheddar cheese 2 tablespoons fresh chopped herbs (basil, chive, parsley, etc) 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon pepper. In a small bowl, combine boiling water and oats; cool to 110°-115°. In a large bowl, dissolve yeast in warm water.

Add sugar, butter, salt, egg, oat mixture and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. With a splash of milk and a touch of cinnamon and brown sugar, it doesn’t take much to make a bowl of oatmeal delicious.

However, we think savory oatmeal should get its time in the limelight. If you can’t bear another bowl of brown rice or quinoa, switch it up and use your favorite breakfast staple: oats. Oatmeal is a breakfast staple, a warm, comforting blank canvas for all sorts of toppings: maple syrup, chopped fruit and nuts, even chocolate chips.But it’s not just for the morning hour, nor just for sweet flavors.

Savory oatmeal is a worthy avenue. Skip traditional sweet oatmeal toppings in favor of these spins from Food Network, and turn oats into a delicious, savory breakfast, quick lunch or easy snack. Mix all ingredients except ketchup.

Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular. Thinly slice the sausage into coins. Stir the sausage, tomatoes, and herbs into the cooked oatmeal. Transfer to a bowl. Top with arugula and pine nuts; drizzle with the remaining 1 tsp. oil.

Serve with lemon wedge, if desired.

List of related literature:

If you prefer a sweeter oatmeal, slice 2 or 3 pitted dates, soak them with the oat mixture, and cook all together or just add more honey.

“Huckleberry: Stories, Secrets, and Recipes From Our Kitchen” by Zoe Nathan, Laurel Almerinda, Josh Loeb, Matt Armendariz
from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen
by Zoe Nathan, Laurel Almerinda, et. al.
Chronicle Books LLC, 2014

Sweet Oatmeal 2/3 cup water 1/3 cup oatmeal 1 ounce raisins I pinch cinnamon 1 tsp. honey Bring water to a boil in medium sauce pan.

“The Bible Diet: 40 Days to Cleanliness” by Rosemary Sue Ellis
from The Bible Diet: 40 Days to Cleanliness
by Rosemary Sue Ellis
Elijah Publishing Company, 2003

Sometimes oatmeal or flour is mixed with the herbal matter to make a paste (use 2 ounces of herbs with 20 ounces of oatmeal).

“Rodale's Illustrated Encyclopedia of Herbs” by Claire Kowalchik, William H. Hylton, Anna Carr
from Rodale’s Illustrated Encyclopedia of Herbs
by Claire Kowalchik, William H. Hylton, Anna Carr
Rodale Books, 1998

Transfer the oatmeal to 4 bowls, and top with apricots and glazed walnuts.

“The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude” by Brian L. Patton
from The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude
by Brian L. Patton
New World Library, 2012

Add the oats, flaxseed, cinnamon, allspice, ginger, and salt to a large bowl, and stir well.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less
by Brandi Doming
Time Incorporated Books, 2018

Use 1⁄4 to 1⁄2 teaspoon to add to the soluble fiber effects of cooked oatmeal or baked apples, or brew it as cinnamon tea.

“IBS Cookbook For Dummies” by Carolyn Dean, L. Christine Wheeler
from IBS Cookbook For Dummies
by Carolyn Dean, L. Christine Wheeler
Wiley, 2009

Add the nutmeg and cinnamon to the oatmeal and stir

“Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories” by Joanne Chang, Michael Harlan Turkell
from Flour, Too: Indispensable Recipes for the Cafe’s Most Loved Sweets & Savories
by Joanne Chang, Michael Harlan Turkell
Chronicle Books LLC, 2013

Chop 1 small apple* and mix with a 6-ounce cup of nonfat (0%) vanilla Greek yogurt,* along with 1/4 cup dry raw or toasted rolled oats and 2 tablespoons unsalted raw or dry-roasted walnuts,* or layer the ingredients parfait-style.

“The 20/20 Diet: Turn Your Weight Loss Vision Into Reality” by Phil McGraw
from The 20/20 Diet: Turn Your Weight Loss Vision Into Reality
by Phil McGraw
Bird Street Books, 2015

Add 4 cups oats to the herbs.

“Daily Life in Stuart England” by Jeffrey L. Forgeng
from Daily Life in Stuart England
by Jeffrey L. Forgeng
Greenwood Press, 2007

Put the cooked oatmeal in a bowl; sweeten with stevia to taste and swirl in the apricot preserves.

“The Belly Fat Cure#” by Jorge Cruise
from The Belly Fat Cure#
by Jorge Cruise
Hay House, 2015

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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49 comments

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  • Omg I just made the curry oatmeal and it is so delicious. I recommend adding a little bit of cumin powder because it works super well with the curry powder. That’s what I did and it tastes so good! I definitely recommend this recipe

  • You had me at “allergen-free” my seductive snack master! Ahahahahaa!!! These scream “Try Me, Jenn!” Thanks Monson! What does Ben make of these alternatives?

  • Wow synchronicity! I just made some savory oats because I was tired of eating plain/sweet. I did a smoked paprika and sweet pepper version which was… okay. (I was rushed so I didn’t put a lot of time into planning and creating, unfortunately.)

    I’m really glad to see this video. I will refer back to this for when I try it again!:)

  • I am learning how to cook steel oats for breakfast. I don’t have a sweet tooth, so your recipes are perfect because they are not the traditional sweet ones. In the instructions for the steel oats, it says to cook it for 25-30 mins. Would 10 minuets make the oats too hard and chewy? So when I add the oats can I cook it for 25 minutes? Or would that ruin it?

  • ✿ Veganlovlie Recipes / Savory Oatmeal Vegan: I’ve been making savoury oats for quite some time now and once you start making this savoury version, you might probably adopt it as a staple. And if you are among those who do not like oatmeal in the first place, then do try it with some seasonings and vegetables. You’d be surprised how tasty and different it can be. I like to throw in some beans for some added protein. ✿ FULL PRINTABLE RECIPE ▶ http://www.veganlovlie.com/2015/05/savoury-oatmeal-healthy-delicious.html

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  • I’m told I should eat oatmeal…I hate the texture of oatmeal, would somebody here be able to help me with ways I might change my mind! The ONLY OATMEAL I EAT IS COOKIES AND BREAD!!!����

  • I’ve been loving getting creative with my oats. I’m going through an ulcer and can’t have a lot of spice, acid, or fat and oatmeal has been a great base to work with.

  • Oatmeal is a breakfast cereal U make oatmeal cookies never had it like that I don’t know if I’d like it I can’t believe it nether you eating that omg.lol.����

  • Never thought of using oatmeal as a grain for a savory dish! Good idea for the gluten intolerant. I also often eat rice with eggs for breakfast.

  • Just wanted to let you know that I tried the curry oats, and they were fantastic! I have tried to make savory oats before, but they had always come out way too bland, unlike these which were packed with flavor! Also glad these didn’t require any excess broth, coconut milk, or sugar to add flavor. I had to make some modifications mainly to suite what I had on hand, so here’s what I did that also came out great.

    1. I added the onions and the garlic together with just a tiny bit of olive oil to sauté until fragrant then added the oats to toast in the flavor a few minutes before adding the other ingredients.
    2. I added a pinch of kosher salt to bring out the flavors a little more.
    3. I didn’t have tomato paste, so I added a super thick spicy natural hot sauce I had on hand which added some kick and savory thickness. On the same note I subbed the curry powder for turmeric and black pepper and still had a great turnout.
    4. Personal preference because I’m not vegan I swapped the chickpeas for shredded chicken which was wonderful.

    Overall these blew me away by how much flavor could be packed into oatmeal!

  • thanks for the different verisons….make a nice change to a breakfast and I’m going to experiment for a dinner type with quiona in place of the oats….bet it would work out nicely too

  • I’ve been loving getting creative with my oats. I’m going through an ulcer and can’t have a lot of spice, acid, or fat and oatmeal has been a great base to work with.

  • You should form patties out of the mixture and fry them.
    I was watching this because I was experimenting with oats last night.
    I had several ripe bananas to use up so I sliced them, sprinkled with brown sugar, added enough porridge oats to coat everything, some ground mace, ground cardamom ground ginger. I beat an egg into some milk, stirred it all in a dish then baked it.
    Like you, I was impressed with how my creation tasted but it was weird eating porridge texture but with a really different flavour.
    That’s when I decided to see who else was playing with oats and how I can try new ideas.
    This is definitely on the menu. I love oats straight from the bag, dry. I eat lots of muesli and I experiment all the time but had never done much with oats and anything else.
    Great video. And yes, I spotted a suspicious bump before you said and was just wondering when you subtitled it. Good luck.

  • I love savory oatmeal. I make an oatmeal curry. It has: green peppers, onions, curry powder (mine has salt in it), garlic powder and water. I nuke it for about 3 mins. Then I tear a piece of American cheese into pieces, lay them on top of the oats, and poke the pieces down into the oats so it melts. DO NOT STIR at this point. Then I sprinkle it w/ black pepper, put dabs of butter on top so it melts and end with a drizzle of heavy cream. Heaven in a bowl.

  • I am glad I can get ready toasted oatmeal which I cook most mornings. I like to add peanut butter and a drizzle of honey with some chopped fresh strawberries.
    I shall try your idea of using vegetables and make it a savoury dish. Thank you for the brilliant idea.

  • Looks really good!! I read somewhere that lemon juice gets bitter if you add it while cooking. So you’re on the right track adding it when the heat’s turned off.

  • I made the curry kind yesterday, so good. This was my first time using nutritional yeast. Can you please make more of these? This is so delicious and a hearty meal ����

  • Its not crazy….but when I make pancakes I like to add vanilla pudding (dry) to my pancake batter…if I,make French toast…I,put pumpkin spice in my egg batter….

  • Although it sounds delicious, I am not sure I could get over the texture. I can’t even eat normal oatmeal (Although I desperately want to & keep trying it to see if I grew out of my texture issue!)
    I have messed up more than I haven’t when cooking! I added 2 tsp. of dill to my stuffed peppers instead of parsley super yummy! Also added cinnamon instead of cumin to my chili I guess lots of people do this on purpose but it definitely added a depth of flavor that I was happily surprised with and now add a little each time!

  • I LOVE savory breakfasts. Thank you so much for putting these recipes together. I can’t wait to try all of them. You’re the best!

  • megan, I did a search for Smoked paprika. Simply Organic brand is found at Kroger’s family of stores. Also, There is a picture of Trader Joe brand. So, you can request it there.

  • Thank you so much for these recipes! I can’t wait to try them! I was raised thinking oatmeal could only be sweet, but I love my breakfasts savory.

  • Omg I was expecting it to be meaty recipes and just have to deal with it but then you said “vegan chicken broth” and stole my heart!! As a vegan with chickens as pets, I appreciate every vegan out there ��

  • In my culture we eat oatmeal salty and not sweet
    It was strange when I learned about the sweet oatmeal
    Ours tastes really good
    Sauté onions in butter, add lamb with bones add tomatoes, finally you add your salt, spices & oatmeal
    Yum yum
    We eat it after our Islamic fasting ( from dawn to sunset)
    Give it a shot

  • This is great! I love savory oatmeal! I make breakfast oatmeal with some cheese, chives, and add a poached egg. Sometimes I’ll add mushrooms and fresh thyme.

  • I like savory oatmeal so I will try the steelcut oats. I had steelcut oats for so many years that I decided to not eat them for a while. All three of these recipes look good.
    Thank you

  • Trying to lose a to of weight + increase my fiber intake so these recipes are a god gift. Thanks much! Rolled oats (not quick/instant) work the same? Any difference in taste & texture between steel/rolled oats? (I am really looking forward to having the risotto style oats this coming week). Thanks again

  • I suggest adding 1Tbsp cocoa powder to the chili. It gives that secretive adobo umami thang. I bet these all would also be great with quinoa.

  • THANKSTHANKS
    so much••• BLESSINGS!
    (am diabetic kidney highpressure dissease) Oats are better for me & I didn’t know that Oats can be used as salted food(only knew to eat oats in breakfast with milk+sugar+cinnamon)!
    Sure this will be hopefull 4me! Hugs>Aniong!

  • Wow synchronicity! I just made some savory oats because I was tired of eating plain/sweet. I did a smoked paprika and sweet pepper version which was… okay. (I was rushed so I didn’t put a lot of time into planning and creating, unfortunately.)

    I’m really glad to see this video. I will refer back to this for when I try it again!:)

  • Thank you SO much for this! I typically try and recalculate recipes or only choose ones w no oil. I can hardly wait to make the first one. We have a turmeric steel cut oat recipe we do that we adore. Exciting to add to the repertoire

  • I knew a German woman who after she cooked the oatmeal shew would add cooked bacon, onions etc and put it in a loaf pan to cool. When cooled she would fry it and serve it for breakfast. Her family loved it.

  • Never thought of using oatmeal as a grain for a savory dish! Good idea for the gluten intolerant. I also often eat rice with eggs for breakfast.

  • So the oats you used were the full-cooking-length steel cut oats, not the quick cooking ones? I know, quick cooking steel cut oats is a contradiction in terms, but the Bob’s Red Mill brand cooks in less than 10 minutes.

  • Interesting! Chicken + pesto + a dash of honey is really good baked too. Oh, and try making Asian chicken porridge that’s super yummy too!

  • This is great! I love savory oatmeal! I make breakfast oatmeal with some cheese, chives, and add a poached egg. Sometimes I’ll add mushrooms and fresh thyme.

  • Check out the menu at Oat Meals, a restaurant in NYC that serves only oats: https://www.oatmealsny.com/menu#signature-bowls-section

  • Interesting! Chicken + pesto + a dash of honey is really good baked too. Oh, and try making Asian chicken porridge that’s super yummy too!

  • Thank you so much for a great video. I’ve never tried savoury oats before and this video opened up a whole new world for me! I have tried two of the recipes so far and they were delicious, well done. Have a wonderful day, hugs from Sweden

  • Looks really good!! I read somewhere that lemon juice gets bitter if you add it while cooking. So you’re on the right track adding it when the heat’s turned off.

  • Check out the menu at Oat Meals, a restaurant in NYC that serves only oats: https://www.oatmealsny.com/menu#signature-bowls-section

  • Your video was amazing! I was looking for a savoury oatmeal recipe, and you gave me three ��
    I’m definitely a fan of using lemon instead of salt too, and I will definitely check the book you mentioned.
    Subscribing right now

  • Its not crazy….but when I make pancakes I like to add vanilla pudding (dry) to my pancake batter…if I,make French toast…I,put pumpkin spice in my egg batter….

  • This is so great. I am so tired of the sweet oatmeal and I am not a sweet breakfast kind of person to begin with. Do you think you might consider coming up with savory overnight oatmeal ideas? Thank you so much.

  • You should form patties out of the mixture and fry them.
    I was watching this because I was experimenting with oats last night.
    I had several ripe bananas to use up so I sliced them, sprinkled with brown sugar, added enough porridge oats to coat everything, some ground mace, ground cardamom ground ginger. I beat an egg into some milk, stirred it all in a dish then baked it.
    Like you, I was impressed with how my creation tasted but it was weird eating porridge texture but with a really different flavour.
    That’s when I decided to see who else was playing with oats and how I can try new ideas.
    This is definitely on the menu. I love oats straight from the bag, dry. I eat lots of muesli and I experiment all the time but had never done much with oats and anything else.
    Great video. And yes, I spotted a suspicious bump before you said and was just wondering when you subtitled it. Good luck.

  • This is great! You really have a decent balanced channel. I love the healthy meals yet, I still want the “good” stuff. lol Your channel is the best!

  • In the middle ages they called it “pottage”. Throw a bunch of shit in a pot, use oatmeal as the base…it was the main foodstuff of the poor.