Savoury Oatmeal with Roasted Veggies

Sweet oatmeal had its time — now meet its cooler, savory sibling. Creamy oats topped with roasted cherry tomatoes, sautéed mushrooms, and fresh herbs. This bowl will completely change how you think about oatmeal!

Servings: 2

Prep time: 5 mins | Cook time: 15 mins | Total: 20 mins

INGREDIENTS

• 2 cups rolled oats

• 2 cups vegetable stock

• 1 cups cherry tomatoes

• 2 cups mushrooms sliced

• 2 cups baby spinach

• 2 pieces garlic cloves minced

• 2 tablespoons olive oil

• 2 tablespoons nutritional yeast

• 1 tablespoons soy sauce

• 1 pinch salt and pepper

• 1 pieces fresh chives and chilli flakes to top

INSTRUCTIONS

1. Roast the tomatoes: Preheat oven to 200°C (400°F). Toss 1 cups cherry tomatoes with 1 tbsp 2 tablespoons olive oil and 1 pinch salt and pepper. Roast for 15 minutes until blistered and juicy.

2. Sauté the mushrooms: Heat remaining 2 tablespoons olive oil in a pan over high heat. Add 2 cups mushrooms sliced and cook without stirring for 3 minutes until golden. Add 2 pieces garlic cloves minced and 1 tablespoons soy sauce and cook 1 more minute.

3. Wilt the spinach: Add 2 cups baby spinach to the mushroom pan and stir for 1 minute until just wilted.

4. Cook the oats: Bring 2 cups vegetable stock to a boil. Add 2 cups rolled oats and cook for 5 minutes, stirring, until thick and creamy. Stir in 2 tablespoons nutritional yeast and 1 pinch salt and pepper.

5. Assemble and serve: Divide the creamy oats between two bowls. Top with the mushrooms, spinach, and roasted tomatoes. Finish with 1 pieces fresh chives and chilli flakes to top and an extra drizzle of olive oil.

Nutritional Info (per serving): 

Calories: ~360 | Protein: 14g | Carbs: 52g | Fat: 10g | Fibre: 8g | Iron: 5mg

💡 Tip: Cook your oats in vegetable stock instead of water — it adds a depth of savoury flavour that takes this bowl to a whole new level! 

Hungry for more? 🌱 

Get 200+ done-for-you vegan recipes in 

The Complete Plant Based Recipe Cookbook