This recipe for Savory Vegan Oatmeal features tender oats simmered to perfection with fresh garlic, spinach, and cherry tomatoes. They’re finished off with fresh avocado, vegan feta, and chili oil for extra goodness! These savory oats are a fantastic change of pace from the traditional sweet way of eating oatmeal.
If you’ve never tried savory oatmeal before, get ready to be amazed. This simple yet incredibly flavorful dish offers a fresh twist on a hearty vegan and gluten-free meal that’s perfect for breakfast, lunch, or dinner.
Easily customizable, you can use whatever vegetables or vegan cheeses you like, plus you can meal prep so your savory oatmeal is ready to go first thing in the morning for the ultimate savory vegan breakfast.
If you like this recipe for vegan savory oatmeal, you will love this Banana Baked Oatmealthis Peanut Butter Oatmeal Bakeand this Carrot Cake Baked Oatmeal.
Why You’ll Love This Savory Vegan Oatmeal Recipe
- Simple to prepare: No fancy equipment required! You just need a pot and a stovetop to prepare this savory oatmeal recipe.
- Change of pace: Forgo the usual toppings like brown sugar and fruit and top your vegan oatmeal with veggies and savory toppings.
- Versatile: Switch up this recipe for savory porridge using ingredients you have on hand and your personal preference. The combinations are endless!
Ingredients
- Olive oil: I like to use a drizzle of extra virgin olive oil to saute the veggies and garlic but any type of oil will work to soften them.
- Garlic: Fresh garlic cloves add a deep savory flavor to the oats. Add more or less depending on your preference. Garlic powder also works to add garlic flavor if you don’t have any fresh garlic on hand. Use ⅛ of a teaspoon for every fresh garlic clove.
- Spinach: For leafy greens, spinach is one of my favorites but you can also use kale, swiss chard, or arugula if you prefer.
- Cherry tomatoes: Sauteed cherry tomatoes add a pop of color and a saucy texture to the oatmeal. If you don’t have cherry tomatoes, use any other type. Just cut larger tomatoes into cubes before you cook them.
- Oats: I used old-fashioned oats to make this savory oatmeal. You could use instant or steel cut, but you will need to adjust the amount of broth as these other varieties need a different amount of moisture to cook. (See the FAQ section below for how to cook these other types of oats.)
- Nutritional yeast: Nutritional yeast adds some umami flavor along with a host of B vitamins. Often called ‘nooch’, nutritional yeast is a must-have in all vegan pantries to add a salty, cheesy flavor to food.
- Vegetable broth: I used a low-sodium vegetable broth to simmer the oats in. Using broth adds flavor but water will also work. If you use water you add a teaspoon of broth powder if you want a bit of extra flavor.
- Toppings: Avocado, spring onions, vegan feta, and a drizzle of chili oil are among my favorite toppings. Other options could be salsa, fresh herbs, or any other veggies you have on hand.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Spice it up: Add a diced jalapeno or top with chipotle in adobo sauce. A sprinkle of red chili flakes will also add heat.
- Deepen the savoriness: Stir a touch of miso paste into the oatmeal for a deeper savory flavor. Make sure to use a whisk so the miso completely breaks down.
- Add some texture: Garnish your bowl with chopped nuts or seeds. Almonds, pecans, or sunflower seeds all add flavor and texture.
- Top with protein: Though oats do contain some protein, you can add more by topping your savory vegan oatmeal with beans, lentils, or tofu.
How to Make Savory Vegan Oatmeal
Pull out your frying pan and get your oats ready.
Step 1: Cook the garlic and veggies. Heat the olive oil in a pan over medium heat and cook the garlic until fragrant. Add the spinach and cook until it wilts before adding everything else to the pot.
Step 2: Add the remaining ingredients. Add the cherry tomatoes, oats, nutritional yeast, and broth to your pot.
Step 3: Simmer the oats. Let the ingredients cook until most of the liquid has been absorbed. Transfer the oats to a serving bowl and add your toppings. Enjoy!
Serving Suggestions
This savory vegan oatmeal is great for breakfast, lunch, dinner, or a snack. Here are a few things I like to eat it with at different meals.
Expert Tips
- Watch the pot: Keep an eye on the pot while the oats cook as you want the oats to be moist and fluffy. If they cook too long they’ll get dry and stick to the pot.
- For soupier oatmeal: If you like your oats less thick, you can add more vegetable broth.
- Storage: Store leftovers in the fridge in an airtight container for 2-3 days. The oats may not have the same texture the next day as they will continue to absorb moisture as they sit. Feel free to add broth or water if they are too thick. Leftovers can be frozen but they won’t have the same texture once thawed and reheated.
Video
Recipe FAQs
I prefer to use old-fashioned oats as it gives the oatmeal the perfect texture and they don’t take too long to cook. Instant oats will cook faster and you’ll likely need less broth, about 1 cup or so. You could use steel-cut oats but you’ll have to cook them longer and you’ll need closer to 2 cups of broth.
It is possible to cook the oats in plant-based milk. You will get a creamier texture than if you cook in broth. Note, if you want to cook the oats in non-dairy milk make sure the milk is plain unsweetened.
More Delicious Breakfast Dishes
Vegan Savory Oats
This Savory Vegan Oatmeal features garlic, spinach, and cherry tomatoes. Topped with avocado, vegan feta, and chili oil, it’s a unique twist on a classic favorite.
Ingredients
- 1 drizzle olive oil
- 2 cloves garlic
- 2 handfuls spinach
- 1 handful chopped cherry tomatoes
- ½ cup oats
- 2 tablespoon nutritional yeast
- 1 ½ cup vegetable broth
Toppings
- avocado
- spring onion
- vegan feta
- chili oil
Instructions
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Drizzle olive oil in a pan over medium heat. Grate the garlic and cook until fragrant.
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Then add the spinach and cook for several minutes. Add the cherry tomatoes, oats, nutritional yeast, and broth.
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Cook for 5-7 minutes until most of the liquid has absorbed. Transfer the oats to a bowl, then top, dig in, and enjoy!
Notes
If you like your oats with more liquid, you can add more vegetable broth.
Store leftovers in the fridge in an airtight container for 2-3 days. The oats may not have the same texture the next day as they will continue to absorb moisture as they sit. Feel free to add broth or water if they are too thick. Leftovers can be frozen but they won’t have the same texture once thawed and reheated.
Nutrition
Calories: 387kcalCarbohydrates: 45gProtein: 16gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 1469mgPotassium: 968mgFiber: 10gSugar: 6gVitamin A: 6742IUVitamin C: 36mgCalcium: 100mgIron: 5mg
