Take your oats to another level with this savory vegan Mediterranean oatmeal recipe.
Brrrrrr…… it was sooooo cold in Chicagoland yesterday morning. My husband a.k.a. the Breakfast King, woke me up with the usual Sunday morning question, “what do you want for breakfast?” My answer, “something sunny and 75°.”
His answer to that was this savory vegan Mediterranean oatmeal.
You’re probably thinking exactly what I thought when he told me that he was making oatmeal with spinach, olives, tomatoes, and basil. What in the world?!
My skepticism only lasted a few seconds though, because the Breakfast King rarely disappoints. And today was no exception, because this delicious veggie oatmeal was incredible. We’re calling it a savory vegan Mediterranean oatmeal because it reminds us of a Mediterranean omelet.
This delicious recipe is made with steel cut oatmeal. Steel cut oats have a nice chewiness that goes so well with the olives and spinach. You could try making it with regular oats, but I just don’t think it would taste as good.
There are only six ingredients in this dish. Steel cut oats, spinach, tomatoes, Kalamata olives, basil, and a pat of vegan butter. I’m not counting the water for the oats or the salt as ingredients because I’m going to assume that you always have those two things on hand. It’s so easy to make and even easier to eat, because it’s sooo good.
Think of the oats as a breakfast risotto. That’s what their chewy texture reminded me of. The salty olives, and the sweet tomatoes, combined with the peppery fresh basil, and the mild spinach leaves stirred into the creamy and chewy oats was a flavor marriage made in heaven.
Before I went vegan I loved having a Mediterranean omelet on Sunday mornings. Once I went vegan I substituted extra firm tofu for the eggs and made scrambles instead, like this. As much as I love those scrambles, I’m so happy that the Breakfast King gave me another option for the Mediterranean ingredients that I love so much.
This savory vegan Mediterranean oatmeal is so easy to make. All you need to do is bring 2 cups of water to a boil, then add the oats and sea salt (optional) and reduce the heat to a simmer. Stir the oats occasionally until they start to thicken. Once they resemble the consistency of risotto add the chopped spinach and stir it in until it’s wilted. Add the tomatoes and olives and stir them in. When they’re warm add the vegan butter (optional) and stir until it melts. Add half of the basil and stir it in. That’s it. Serve it in a bowl and top with the other half of the basil.
Let’s talk about the vegan butter—I use Earth Balance Soy Free. I know that there are a lot of people who don’t like adding oil to their food, and vegan butter is essentially oil. If you refuse to add the tiny bit of vegan butter that’s in this recipe, no worries. Just know that it adds a wonderful taste and feel to the dish. If you’re on the fence I’d say that you should lean toward the addition of the vegan butter. The same goes for the pinch of sea salt. It adds something to the recipe.
If you’re craving a healthy, warm, savory breakfast that has amazing flavors and texture you have to make our savory vegan Mediterranean oatmeal. Make a big batch and keep it in an airtight container for up to four days. This isn’t just for breakfast either, eat if for lunch or dinner. It also makes a great mid-day energizing snack.
Let’s take a look at how awesome these ingredients are for your body:
- Oats: lower cholesterol – reduce risk of cardiovascular disease – enhance immune response to infection – stabilizes blood sugar – excellent source of manganese, molybdenum, phosphorus, copper, vitamin B1 – biotin, and so much more
- Spinach: anti-inflammatory and anti-cancer benefits, antioxidants, excellent source of vitamin K and A, manganese, folate, magnesium, iron, copper, B vitamins, and more.
- Kalamata olives: contain healthy fats, antioxidants, anti-cancer benefits, great source of copper, iron, fiber, and vitamin E.
- Tomatoes: Superior antioxidants, anti-cancer benefits, support bone health, support the cardiovascular system, great source of vitamin C, biotin, molybdenum, vitamin K, copper, potassium, and more.
- Basil: DNA protection and anti-bacterial properties, anti-inflammatory benefits, nutrients essential for cardiovascular health, excellent source of vitamin K and other vitamins and minerals.
As you can see, this savory vegan Mediterranean oatmeal is more than a pretty and delicious meal, it’s also incredibly good for you. The spinach, tomatoes, and basil provide you with a ton of vitamin K. And between all five of the ingredients you get vitamin A, E, C, B, iron, folate, manganese, potassium, and so many other vitamins and nutrients. Not to mention the healthy benefits that they all provide in terms of anti-inflammatory, anti-cancer, cardiovascular, and other benefits.
This is one beautiful and yummy dish that will make you feel good in more ways than one.
Make it ASAP! Then come back and let me know what you think.
Tell me:
Have you ever made a savory oatmeal?
Do you love Mediterranean food as much as I do?
Is it freezing where you live too?
Let’s connect! Hop on over to Facebook page and give it a like, or follow us on Instagram or Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We’d be so grateful if you did.
How to stay warm on a below zero day ↓
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Linda and Alex at Veganosity
Yields 3
This savory, creamy, delicious breakfast treat is mad with steel cut oats, spinach, tomatoes, olives, and basil.
15 minPrep Time
15 minCook Time
30 minTotal Time
Save RecipeIngredients
- For the oats:
- 2 cups of water
- 3/4 cup of steel cut oats
- 1/2 teaspoon of sea salt (optional)
- The rest:
- 1 cup of coarsely chopped spinach
- 1 cup of sliced cherry tomatoes
- 3/4 cup of pitted and coarsely chopped Kalamata olives
- 1/4 cup of coarsely chopped basil leaves
- 1 pat of vegan butter – about 1 teaspoon (optional)
Instructions
- For the oats:
- Bring the water to a boil in a medium sauce pan. Stir in the steel cut oats and salt and reduce the heat to simmer. Stir occasionally until the oats thicken and resemble a risotto like texture. Approximately five minutes.
- Add the spinach and stir into the oats. Cook until wilted. Approximately two minutes.
- Add the tomatoes and olives and stir to combine. Cook until warmed through. Approximately 2 to 3 minutes.
- Add the vegan butter and stir until melted.
- Add half of the basil to the pan and stir until combined. Remove the pan from the heat and serve in bowls. Garnish with the other half of the basil and grind black pepper on top if desired.
- Enjoy!
- NOTE: Adding the vegan butter and salt enhances the flavor of the dish. I would only leave it out if you have a dietary restriction.
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