Y’all ready for some breakfast inspiration that’s not just the same ol’ boring bowl of oats? I’ve got you covered with these savory oatmeal recipes that’ll make your taste buds sing!
Mexican Oats
This south-of-the-border spin on oatmeal is everything you never knew you needed. To make it, you’ll need:
- 1 cup rolled oats
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced
- 1 teaspoon cumin
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 2 cups vegetable broth
- 1 can black beans, rinsed and drained
- 1 cup frozen corn kernels, thawed
- 1/4 cup chopped fresh cilantro
In a saucepan over medium-high heat, sauté the onion, bell pepper, and jalapeño until softened, about 5 minutes. Add the cumin and garlic and cook for another minute, stirring constantly. Add the salt, vegetable broth, oats, black beans, and corn and bring to a simmer. Cover and cook for 10-15 minutes, until the oats are tender and the liquid is absorbed. Stir in the cilantro and serve with a dollop of plain Greek yogurt.
Vegetable Oats
Who says oats can’t be a savory dinner option? This recipe is packed with veggies and plant-based protein, making it a satisfying and nutritious meal. Here’s what you’ll need:
- 1 cup rolled oats
- 1/4 cup nutritional yeast
- 2 teaspoons dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 cups vegetable broth
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can chickpeas, rinsed and drained
- 1 small zucchini, diced
- 1 small eggplant, diced
Preheat the oven to 375 F. In a bowl, combine the oats, nutritional yeast, oregano, garlic powder, and salt. In a saucepan, sauté the onion, bell pepper, and garlic until softened, about 5 minutes. Stir in the chickpeas, zucchini and eggplant and sauté for another 5 minutes. Add the vegetable broth and bring to a simmer. Layer the oat mixture on top of the vegetables in a large baking dish, cover with foil, and bake for 45-50 minutes, until the oats are tender and the liquid is absorbed.
Oats Khichdi
This Indian-inspired oatmeal dish is packed with warming spices and nutritious veggies. It’s perfect for breakfast or dinner. Here’s what you’ll need:
- 1 cup rolled oats
- 1 cup mixed veggies (carrots, peas, potatoes etc.), chopped
- 1 tablespoon ghee or coconut oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon turmeric
- 1 green chili, slit
- 1 1/2 cups water
- Salt to taste
- A pinch of asafoetida
In a saucepan over medium heat, melt the ghee or coconut oil. Add the cumin seeds, mustard seeds, asafoetida, and green chili and sauté for a minute until fragrant. Add the mixed veggies, turmeric and salt, and stir to combine. Add the oats and water and bring to a simmer. Cover and cook for 10-15 minutes, until the oats are tender and the liquid is absorbed. Serve hot with a side of plain yogurt and chutney.
So there you have it, three delicious and nutritious savory oatmeal recipes to mix up your breakfast routine. Enjoy!
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