Savory Oatmeal

I have made various versions of savory oatmeal. There are no rules. Just add what tastes best to you. The oatmeal can be treated like any grain such as rice and will taste like the spices you add to it. It is a conditioned and learned habit to eat oatmeal sweet and as a breakfast dish. I actually enjoy savory meals for breakfast – the best way to “break fast” is with a well rounded meal and you are not going to get that with a piece of toast or a sugar-filled (typical) “breakfast” dish. This savory oatmeal can be enjoyed for any mealtime or snack.

Ingredients

• Olive oil
• Cumin Seeds
• Garlic
• Green Chilis
• Spinach
• Salt
• Cumin Powder
• Turmeric
• Red Chili Powder
• Coriander Powder
• Rolled Oats
• Water
• Oat milk
• Nutritional Yeast (optional…although, everything is optional…adjust to your taste)
• Cilantro

Steps

1. Heat 2 tsp olive oil on medium-low heat in a medium saucepan or pot
2. Add 2 tsp cumin seeds and turn heat to low setting – seeds should sizzle and become fragrant but not burn (~30 sec)
3. Add 2 tsp minced garlic and 1-2 tsp chopped green chilis. Cook another 30 sec. Add 1/4 tsp cumin powder and pinch of salt and mix until fragrant (just a few seconds)
4. Add 2c spinach and sauté until it all wilts – no need to chop the spinach, I usually tear the leaves that are very big with my hands as I add them to the pot. Also tastes great with baby kale if fresh baby spinach is not available.
5. Add 1 tsp turmeric, 1/4 tsp salt, 1/4 tsp red chili powder, a pinch of cumin powder, and mix through
6. Add 1/4 c water and it will sizzle and help wilt the spinach through and also thicken the spice mix so it incorporates into the ingredients
7. Add 1/2 c oats – I actually used Bob’s Red Mill 5-Grain Rolled Hot Cereal and it adds a lot more texture and structure to the dish, plus all the added nutrients from the other grains
8. Mix oats into the spices. Add 1/4 tsp coriander powder if you have some and mix again
9. Add 2/3c water. Stir to combine and allow it to heat up on the low setting – once water bubbles appear, cover for about 5 minutes to allow oats to cook through
10. After 5 minutes, add 1/4c – 1/3c oat milk, depending on desired consistency (it will still thicken up further). Add 1 Tbsp nutritional yeast (this helps thicken it up and add some extra savory taste). Alternatively, you could use a plant-based milk instead of water in the prior step but I only get oat milk and find that it can burn if heated for too long especially if not mixed with some water, which significantly impacts its taste.
11. Add more salt to taste as needed. Garnish with 2 Tbsp chopped cilantro and mix through. Serve hot!