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 OatsPrint Recipe
- 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
- Garlic sauteed mushrooms
- Pickled Red Onion
- Roast / Air Fried Kale
- Dairy free almond yogurt
- Toasted Pumpkin Seeds
- Black Pepper
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.
Add coconut milk and stir well to combine. Season to taste with salt and add in nutritional yeast if using.
Serve oats topped with all the toppings as listed!