Savoury Oats

A savoury alternative to your usual sweet variety, these oats are super cheap and packed with energy!

What you need

• onion
• garlic clove

• tumeric

• cumin

• paprika
• cherry tomatoes
• mushrooms
• oats
• stock cube
• nutritional yeast
• spinach
• lemon

How to make savoury oats

Chop up the onion and garlic.

Add the onion to a large pan with a drizzle of oil and cook until softened.

Add in the garlic and fry for a few more minutes.

Pop in the spices, and mix together with the onion and garlic, cooking for a further couple of minutes. Pour a dash of water in to make it into a paste.

Add the tomatoes and mushrooms, cooking for a few minutes until they’ve simmered down.

Add in the oats and the stock, stirring for 10-15 minutes or until the water is all absorbed and the oats are cooked threw.

When everything looks cooked, season with salt, pepper and a squeeze of lemon juice.

Finally stir in the spinach, nutritional yeast and mix. Once it’s wilted, the food is ready to serve!

Having only ever eaten sweet oats, I thought a savoury version would be weird. But I am a total convert! It’s similar to tofu scramble in taste, and it’s much cheaper, too!

You can adjust the amount of stock/water added, depending on how thick/runny you’d like the final dish to be.

More oat recipes

• Chocolate Orange Oats
• Baked Banana Oats
• Apple Crumble Baked Oats
• Nut & Seed Porridge
• Autumn Apple & Pear Porridge

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Savoury Porridge Oats

A savoury alternative to your usual sweet variety, these oats are super cheap and packed with energy!

Print Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 2

Cook ModePrevent your screen from going dark

Ingredients

• ½ onion (finely chopped)
• 1 garlic clove (finely chopped)
• ½ tsp tumeric
• ½ tsp cumin
• ½ tsp paprika
• 6 cherry tomatoes
• 100 g mushrooms (chopped)
• 100 g rolled oats
• 480 ml water
• 1 stock cube
• 50 g spinach
• 1/2 lemon (juice of)
• salt and pepper
• 1 tbsp nutritional yeast

Instructions 

• Add the onion to a large pan with a drizzle of oil and cook until softened.
• Add the garlic and fry for a few more minutes.
• Pop in the spices, and mix together with the onion and garlic, cooking for a further couple of minutes. Pour a dash of water in to make it into a paste.
• Add the tomatoes and mushrooms, cooking for a few minutes until they’ve cooked down.
• Add the oats and the stock, stirring for 10-15 minutes or until the water is all absorbed and the oats are cooked through.
• When everything looks cooked, season with salt, pepper and a squeeze of lemon juice.
• Finally stir in the spinach, nutritional yeast and mix. Once wilted, it’s ready to serve!

Video

Notes

• Having only ever eaten sweet oats, I thought a savoury version would be weird. But I am a total convert! It’s similar to tofu scramble in taste, and it’s much cheaper, too!
• You can adjust the amount of stock/water added, depending on how thick/runny you’d like the final dish to be.
   
   
   

Nutrition

Calories: 259kcalCarbohydrates: 47gProtein: 12gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 0.1mgSodium: 526mgPotassium: 790mgFiber: 9gSugar: 5gVitamin A: 2853IUVitamin C: 37mgCalcium: 89mgIron: 5mg

⭐️⭐️⭐️⭐️⭐️ Don’t forget to rate this recipe!

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