Savory Oatmeal Bowl
This savory oatmeal bowl breaks away from sweet breakfast traditions with a rich umami-packed topping of sauteed vegetables and creamy avocado. It is a fully vegan and deeply satisfying brunch bowl that proves oats are incredibly versatile beyond cinnamon and sugar.
Creamy vegan savory oatmeal topped with sauteed mushrooms avocado and a sprinkle of nutritional yeast.
Nutrition per serving
Ingredients
base
liquid
topping
flavor
seasoning
fat
Instructions
Cook the oats
Bring vegetable broth to a boil in a saucepan. Stir in rolled oats, reduce heat to medium, and cook for 5 minutes stirring occasionally until creamy and thick.
Season the oats
Remove from heat and stir in nutritional yeast and garlic powder. Season with salt and pepper to taste. The broth adds savory depth so taste before adding extra salt.
Saute the mushrooms
Heat olive oil in a skillet over medium-high heat. Add mushrooms and cook for 5 to 6 minutes without stirring too much to develop golden caramelized edges. Add soy sauce in the last minute.
Assemble the bowls
Divide the savory oatmeal between two bowls. Top each with sauteed mushrooms and fresh avocado slices arranged neatly.
Finish and serve
Add a final sprinkle of nutritional yeast, a pinch of red pepper flakes if desired, and a drizzle of good olive oil. Serve immediately while hot.
Substitutions
Common mistakes
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