Savoury Vegan Oats

The most dreamy bowl of savoury oats you ever did eat… or I ever did eat. I’m just assuming that you will make them.

Oats are one of my all time favourite foods, I eat them every single day without fail, whether its for breakfast, supper, a snack, or even dinner or lunch.

I’ve actually been loving switching up my usual jumbo oats with steel cut oats. They’re chewy, yet take on a creaminess, while at the same time, retaining their bite. Deeeelicious! They’re just perfect for creating a simple savoury base for all the savoury toppings.

Of course I swirled in some milled flaxseed, another food I eat daily. It’s so simple to incorporate and an easy nutritional boost. As always, opinions are my own, recipe created for Linwoods, this is not a sponsored post.

Savoury Vegan Steel Cut Oats

Print Recipe

By Peachy Palate Serves: 2 Prep Time: 10 minutes Cooking Time: 30 minutes

Ingredients

• For the Oats
• 200g pinhead/steel cut oats
• 900ml water or vegetable stock
• 100ml full fat coconut milk
• ½ tsp salt to taste (will depend on stock used)
• 2 heaped tbsp of Linwoods Milled Flaxseed with Pumpkin and Sunflower Seeds
• 2 tbsp nutritional yeast, optional
• Toppings
• Garlic sauteed mushrooms
• Pickled Red Onion
• Avocado
• Roast / Air Fried Kale
• Dairy free almond yogurt
• Toasted Pumpkin Seeds
• Black Pepper

Instructions

1

Place oats and water or stock into a large pot. Bring to the boil, then reduce to a simmer and leave to cook for 20 minutes, stirring often.

2

Add coconut milk and stir well to combine. Season to taste with salt and add in nutritional yeast if using.

3

Serve oats topped with all the toppings as listed!