This next dish has become a breakfast staple for me recently and if you've never had savoury oats before, I would really encourage you to try this recipe. Creamy savoury oats made with veg stock, spinach and a dash of nutritional yeast, topped with vegan yogurt or crème fraiche, fresh tomatoes and za'atar - a wonderful Middle Eastern seasoning made from sumac, sesame seeds and herbs.
Savoury oats, oatmeal or porridge may seem a little strange at first, but with the exception of the UK, most cultures around the world have a traditional savoury porridge dish that's enjoyed for breakfast, made from anything from oats, rye and buckwheat in Nordic and Central European countries to rice, beans and other grains in Eastern Asian and African countries. I'm much more of a savoury person than sweet and find that I'm often left hungry after sweet oats, but this keeps me full all morning. It's super quick to pull together and feels like a real treat in the morning to take the time to enjoy a delicious and nourishing breakfast, setting good intentions for the day ahead. It could also be enjoyed a little later as a brunch if savoury first thing in the morning isn't for you.
This is my second savoury oats recipe I've shared, but the options really are endless for seasoning and you can customise to your own taste. I'm sure you've all heard before that oats are a great food for breakfast, they're slow-releasing carbs to help keep you fuller for longer, as well as containing plenty of fibre and heart-healthy beta-glucan which helps keep your cholesterol levels balanced. Combined with the vitamin K from the spinach, vitamin C from the tomatoes and healthy fats from the olive oil and pumpkin seeds.
Check out my Instagram for a step-by-step reel of how to make this recipe and don't forget to snap a pic and tag me @euphoricvegan if you make any of my recipes.
You'll need
- Chopping board
- Knife
- Saucepan
- Spatula
- Measuring cups & spoons
Ingredients
Oats:
- 1 cup rolled oats
- 2 cups veg stock (+ a splash of water as needed)
- Juice 1/2 lemon
- 2 tbsp nutritional yeast
- 1.5 tsp za'atar
- 50g baby spinach
- Black pepper
To serve:
- 150g tomatoes, sliced/diced
- 2 heaped spoons vegan crème fraiche or plain yogurt (I used Oatly)
- 2 tsp zaatar
- 1-2 tbsp baby capers
- 1-2 tbsp pumpkin seeds
- Handful chives, chopped
- Drizzle extra virgin olive oil
Method
- Add the oats, veg stock, lemon juice, nutritional yeast and za'atar to a pan, cook on a low heat for 5 mins, stirring often. Then add the spinach, allow to wilt and remove from the heat. Add a splash more water if needed to reach desired consistency.
- Meanwhile, chop the tomatoes and gather your toppings.
- Divide the oats into two bowls and top with the tomatoes, creme fraiche/yogurt, a sprinkling of za'atar, baby capers, pumpkin seeds, chives and finally a drizzle of olive oil.
- Serve up and enjoy!
Cassidy xx
