Vegan savory oats breakfast, anyone? 

I’m not a sweet breakfast kinda-gal; I prefer savory stuff in the morning. But I also know how good oats are for you, so I needed to put my thinking cap on and figure out how to make oats and savory flavors work together. Don’t get me wrong, I am not claiming to be the inventor of savory oats. I am sure it’s been done many times before. But here is my version. 

Oats are full of fiber and very satiating. So I decided to try a few savory oats breakfast ideas. A few didn’t turn out too well, but this one was a hit. The combination of ingredients just works. 

This vegan savory oats breakfast is like risotto’s laid-back cousin. It’s comforting, flavorful, and ready in just 25 minutes. But you can have it any time of the day of course. Why not!

Ready to join the savory oatmeal revolution? Let me share one of my favorite breakfasts. 

Serves: 2

Ingredients:

• 1 cup of uncooked rolled oats
• 2 cloves garlic, minced
• 8 oz mixed mushrooms (shiitake, oyster, cremini), sliced
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 2 tbsp nutritional yeast
• 1/4 cup chopped fresh herbs (parsley, chives, or thyme)
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 1/2 cups vegetable broth

If you are not vegan, you can replace nutritional yeast with parmesan. 

Instructions:

1. Heat olive oil in a medium saucepan over medium heat. Add sliced mushrooms and cook for 8-10 minutes until browned and fragrant.
2. Add minced garlic and cook for another 30 seconds, stirring constantly.
3. Stir in the rolled oats and toast for about a minute, ensuring they don’t burn.
4. Pour in the vegetable broth and soy sauce. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until oats are creamy and cooked to your liking.
5. Stir in smoked paprika and nutritional yeast and season with salt and pepper to taste.
6. Remove from heat and let stand for a few minutes to thicken.
7. Serve hot, garnished with fresh herbs and an extra drizzle of olive oil if desired.

This savory oatmeal is incredibly versatile. Feel free to add wilted spinach for extra greens or top with sliced avocado for healthy fats. You can even sprinkle some pumpkin seeds for added crunch. You know, ya girl puts pumpkin seeds just on about anything.

Jump on this vegan savory oat breakfast train with me!