Savory Oatmeal

Savory Oatmeal is a creamy, hearty meal of rolled oats with sea moss gel, mushrooms, and spinach. Seasoned with spices and plenty of savory toppings, this is a delicious departure from sweet oatmeal. (The recipe is vegan and gluten-free.)

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Course: Breakfast, Brunch, Dinner, Lunch

Cuisine: Dairy-Free, Gluten-Free, Vegan

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 228kcal

Author: Capri Lilly

Ingredients

1 cup Gluten-free Rolled Oats
2 cup Water
¼ tsp Black Pepper
1/2 tsp Smoked Paprika
Pinch of Cumin
Pinch of Salt optional
1-2 tbsp Sea Moss Gel optional

Toppings

1 Large Portobello Mushroom sliced
1 cup Spinach
1 tbsp Cooking Oil
1 Garlic cloves minced
½ cup Roasted Sweet Potatoes optional
½ Avocado sliced
2 tbsp Avocado Spinach Sea Moss Pesto
Sea Salt and Black Pepper to taste

Instructions

COOK THE OATMEAL. In a small saucepan, bring the water to a boil. Reduce the heat to a simmer and stir in the rolled oats. (Add any optional mix-ins like sea moss gel, Chaga mushroom powder, or maca). Cook for about 7-10 minutes, stirring occasionally, until the oats are creamy and reach your desired consistency.
(You can also cook the oatmeal according to the stovetop instructions on the package.)
SEASON THE OATMEAL. Once the water is fully absorbed, season the oatmeal with smoked paprika, cumin, black pepper, and a pinch of salt. Stir to combine.
SAUTÉ VEGGIES. In a small skillet over medium heat, add 1 tbsp of olive oil or avocado oil. Season the portobello mushrooms with salt and pepper and saute the sliced portobello mushrooms for 5-7 minutes, or until soft. Remove the mushrooms from the skillet and add the minced garlic. Saute for 1 minute, then add spinach and saute for 2-3 minutes.
(Optional: Air Fry the sweet potatoes or roast them in the oven)
ASSEMBLE THE BOWL. Add the oatmeal to a bowl. Top with sauteed mushrooms, spinach, sliced avocado, and/or any of your favorite toppings. Add a dollop of Avocado Spinach Pesto, if desired.

Notes

Tips To Nail the Recipe

Use rolled oats. It's tempting to use instant but it just takes a few extra minutes to cook rolled oats and the end result is worth it.

Pay attention to the liquid-to-water ratio. Adjust accordingly for thicker or thinner oatmeal.

Don't add the oatmeal to the water until it boils. Otherwise, you'll be left with a mushy mess.

Be careful not to over-stir the oats as they cook. They'll become dense and stick to the pot.

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