Savory steel-cut oats are a great way to mix up your morning oatmeal routine. This delicious and healthy vegan breakfast bowl is high in fiber and protein and packed with flavor.
Getting veggies in for breakfast can sometimes be challenging. While our Simple 5-Ingredient Smoothie and Kale Pineapple Smoothie are convenient ways to get those dark leafy greens in early, sometimes it's nice having a hot breakfast. In addition to kale, we're also big fans of oatmeal—after all, the beta-glucan coupled with the soluble fiber is associated with lowering cholesterol levels. Finally, the mushrooms, avocado, and pumpkin seeds not only provide flavor and texture, but other beneficial nutrients for health, like boosting your immune system. So, this savory, nutrient-dense bowl checks a lot of boxes.
What you need to make this savory steel-cut oatmeal
- steel cut oats
- nutritional yeast
- ground turmeric
- onion
- mushrooms
- kale
- coconut aminos
- pumpkin seeds
- avocado
- lemon
How to prepare this savory oatmeal recipe
To prepare the oats, you'll want to use a little more water than you would when making a sweet oatmeal bowl. This is because you want more moisture to absorb the nutritional yeast and turmeric while maintaining a nice creamy consistency.
After you get the oats going, you can start preparing the veggies by dry sautéing the onion in a large, non-stick skillet. Let those cook for a bit before adding the mushrooms. While the mushrooms are cooking, the onions will caramelize, giving the finished meal a deeper flavor.
After the mushrooms and onions are cooked, add the chopped kale and cover for a minute or two for the kale to wilt and turn a bright, vibrant green. Stir in the coconut aminos and remove from heat. Finishing the veggies off with coconut aminos adds a little sweet, salty umami goodness.
When the steel-cut oats are done cooking, stir in the nutritional yeast, turmeric, and black pepper. If your oats lose their creaminess after you do this, don't worry. Just add about ¼ cup of water and stir well.
Dish up steel-cut oats and veggies into two large bowls. Top with a squirt of fresh lemon juice, a sprinkle of pumpkin seeds, and a few slices of avocado. For additional heat, sprinkle a pinch of crushed red pepper flakes. Salt to taste and enjoy!
Frequently Asked Questions about this savory vegan breakfast
Leftovers can be portioned out and stored in containers in the refrigerator for up to four days. It's best to store the avocado separately and add it just before serving.
Absolutely! This savory steel-cut oatmeal can be enjoyed for dinner, or lunch. There are no rules when it comes to steel-cut oats.
Yes! It might take a minute to get your head around eating oatmeal without fruit, but once you try it, you'll realize that you've been missing out all this time.
There are numerous options to the veggies you can add to savory steel cut oats. For example, summer squash is wonderful. This Savory Millet Breakfast Bowl recipe could be modified to use steel-cut oats instead of millet.
We hope you love this savory steel cut oats breakfast bowl as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
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Savory Steel Cut Oats with Kale and Mushrooms
- Total Time: 45 minutes
- Yield: 2 1x
- Diet: Vegan
Description
Savory steel-cut oats are a great way to mix up your morning oatmeal routine. This delicious and healthy vegan breakfast bowl is high in fiber and protein and packed with flavor.
Ingredients
- ⅔ cup steel cut oats (use gluten-free, if gluten intolerant)
- 3 cups water
- 2 Tbsp nutritional yeast
- ¼ tsp ground turmeric
- Pinch of black pepper
- ½ onion, sliced
- 1 cup mushrooms, sliced (I used shiitake, but cremini or white button will work too)
- 4 cups kale, chopped
- 2 Tbsp coconut aminos
Toppings
- 1 Tbsp pumpkin seeds
- ½ avocado, sliced
- Fresh lemon juice
- 1 tsp crushed red pepper flakes for heat
- Salt to taste
Instructions
To prepare the oats, you'll want to use a little more water than you would when making a sweet oatmeal bowl. This is because you want more moisture to absorb the nutritional yeast and turmeric while maintaining a nice creamy consistency.
After you get the oats going, you can start preparing the veggies by dry sautéing the onion in a large, non-stick skillet. Let those cook for a bit before adding the mushrooms. While the mushrooms are cooking, the onions will caramelize, giving the finished meal a deeper flavor.
After the mushrooms and onions are cooked, add the chopped kale and cover for a minute or two for the kale to wilt and turn a bright, vibrant green. Stir in the coconut aminos and remove from heat. Finishing the veggies off with coconut aminos adds a little sweet, salty umami goodness.
When the steel-cut oats are done cooking, stir in the nutritional yeast, turmeric, and black pepper. If your oats lose their creaminess after you do this, don't worry. Just add about ¼ cup of water and stir well.
Dish up steel-cut oats and veggies into two large bowls. Top with a squirt of fresh lemon juice, a sprinkle of pumpkin seeds, and a few slices of avocado. For additional heat, sprinkle a pinch of crushed red pepper flakes. Salt to taste and enjoy!
Notes
EQUIPMENT / SUPPLIES
- Knife
- Cutting board
- Measuring cup
- Measuring spoon
- Medium pot (to make steel-cut oats)
- Saute pan
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
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