Savoury Steel-Cut Oatmeal
This savoury oatmeal walks the line between a hearty breakfast and a satisfying dinner side with its cheesy, umami flavour profile and creamy texture (with a little chew). Try something different!
Ingredients
- 1 tablespoon vegan butter 14g
- 1 cup steel-cut oats 180g
- 2 cups vegetable broth 480ml
- 1 1/2 cups unsweetened plant milk such as soy or oat milk, 360ml
- 1/2 teaspoon garlic powder 1.5g
- 1/2 teaspoon onion powder 1g
- 1/2 teaspoon fine sea salt plus more to taste, 3g
- 1/4 teaspoon freshly ground black pepper 0.5g
- 2-4 tablespoons additional plant milk or water as needed, 30ml-60ml
- 1/2 cup nutritional yeast 30g
- 1/2 cup shredded vegan cheddar cheese 55g
- 1 tablespoon vegan butter 14g
- 3 green onions thinly sliced, about 30g
Instructions
- Toast the oats. Melt 1 tablespoon (14g) of vegan butter in a medium saucepan over medium heat. Add the steel-cut oats and cook for 2–3 minutes, stirring frequently, until the oats smell lightly toasted and nutty. Toasting the oats adds extra flavour to the finished oatmeal.
- Cook the oatmeal. Pour in the vegetable broth and plant milk, then stir in the garlic powder, onion powder, salt, and black pepper.Increase the heat and bring the mixture to a gentle boil. As soon as it begins bubbling, reduce the heat to low so the oatmeal maintains a gentle simmer.Cook uncovered for 20–25 minutes, stirring every few minutes, until the oats are tender and the mixture is thick and creamy. Stir more frequently during the last several minutes of cooking, scraping along the bottom of the saucepan to prevent sticking.If the oatmeal becomes too thick before the oats are tender, stir in 2–4 tablespoons (30ml-60ml) of additional plant milk or water, a little at a time, until it reaches the desired consistency.
- Add the cheese. Keep the heat on low and stir in the nutritional yeast, shredded vegan cheddar, and the remaining 1 tablespoon (14g) of vegan butter.
- Melt. Cook for another 1–2 minutes, stirring continuously, until the vegan cheese has melted and the oatmeal is creamy and well combined.
- Adjust seasoning. Taste and add more salt if needed.
- Serve. Divide the savoury oatmeal among four bowls and top with the sliced green onions. Serve immediately while hot and creamy.
Notes
- Use steel-cut oats. Stick to steel-cut oats. Old-fashioned oats will cook far too quickly and come out soupy due to an excess of liquid.
- Toast those oats. Toasting the oats in vegan butter before adding the liquid gives them a deeper, slightly nutty flavour that makes a big difference in the finished dish.
- Low heat. You want the oats just barely simmering. If the heat is too high, the liquid will evaporate before the oats get a chance to soften and thicken.
- Keep things moving. Stir the oats occasionally, scraping along the bottom of the saucepan to prevent sticking and to encourage even cooking.
- Add extra liquid. If the oats get too thick as they cook, but aren't yet tender, don't be afraid to add more liquid (gradually) as needed.
- Storage. Seal fully cooled savoury oatmeal in an airtight container and store it in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw in the fridge. Reheat over medium-low heat, stirring occasionally, or in the microwave. I'd add a splash or two of plant milk or water to loosen it back up.
Nutrition
Serving: 0.25recipe | Calories: 317kcal | Carbohydrates: 38g | Protein: 13g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 998mg | Potassium: 286mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1000IU | Vitamin C: 9mg | Calcium: 178mg | Iron: 3mg