Savory Oatmeal with Vegetable Topping

by Michelle Beadle Holder, PhD

Looking for new ways to enjoy oatmeal? This savory oatmeal recipe is delicious. Yes, you read right. I said savory, not sweet. I typically have sweet oatmeal topped with fruits and nuts. So, the thought of a savory version of one of my favorite breakfast meals never crossed my mind. That was until a friend suggested that I give the dish a try. I was a bit skeptical. However, I was pleasantly surprised when I took my first bite. Have you ever had savory oatmeal? Consider giving this recipe a try. I used our salt-free Jamaican masala spice to add Caribbean flavor to this dish.

Prep Time: 5 minutes 

Cook Time: 25 minutes 

Total Time: 30 minutes 

Serves 4-6

Ingredients 

1 tablespoon avocado oil or oil of choice

1 teaspoon onion powder

1/4 teaspoon smoked paprika 

1/4 teaspoon Jamaican masala

1/4 teaspoon black pepper

½ teaspoon garlic powder

2 cups veggie broth, low sodium

2 cups water

1 cup rolled oats

½ cup uncooked red lentils

2 cups spinach

1 tablespoon nutritional yeast 

Mushroom Tomato Topping 

1 tablespoon butter

1 small yellow onion, diced

1 Roma tomato, chopped

1/2 pound portobello mushrooms, chopped

1/4 teaspoon smoked paprika 

1 garlic, chopped 

Salt and pepper 

Directions 

In a medium saucepan, bring the broth and water to a boil. Add the oats, lentils, onion powder, turmeric, and garlic powder and stir to combine well.

Lower the heat to a simmer, and cook for 15-20 minutes or until the lentils are nice and mushy.

Add the spinach and nutritional yeast. Mix well to wilt the spinach. Cook for approximately 3-5 minutes. Taste to adjust seasoning. Remove from fire and set aside.

In a medium saucepan on medium-high heat, add butter and onions. Cook until onions are translucent. Add the tomato, mushrooms, paprika, and garlic. Saute for 5 minutes. Season with salt and pepper to taste.

Serve savory oatmeal with mushroom and tomato topping. Enjoy!