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 ↓
Veganosity is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. We make a small commission when you order from Amazon. It helps us afford the groceries to develop all of our recipes, and to pay for the maintenance of our site. We thank you in advance for your consideration.
Savory Vegan Mediterranean Oatmeal
Ingredients
- 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.
Strength and Sunshine says
You;re reading my mind!!! I've been wanting to do a savory oat recipe and eat it as a side for dinner...this may be the place to start 😉 And Mediterranean food is fantastic!!!! The flavors just scream FRESH!
Linda Meyer says
This would be a great side dish, Rebecca. Let me know if you try it. 🙂
Christine (Run Plant Based) says
This sounds wonderful! Never tried savory oatmeal, but we had savory Asian congee as part of the breakfast buffet on the vegan cruise that was fabulous. So I need to try this too, thanks!
Linda Meyer says
I hope you try it, Christine. It's really good. Make it for dinner if you want, it works for any meal.
Natalie says
When I clicked on this post in bloglovin I was sure this was going to be a dinner recipe, so you can imagine my surprise at the word oatmeal haha! You are getting very creative this week! I've been a little skeptical of the savory oatmeal thing, but once you describe it as breakfast risotto that totally changes things. It all makes sense now in my flavor brain 🙂 I love the simplicity and the flavors, the breakfast scramble inspiration helps it all make sense too. You might be winning me over here, plus the gorgeous photos are definitely helping 🙂
Linda Meyer says
Haha! You can eat it for dinner too, Natalie! I was a little taken aback when my husband suggested it, but one bite and I was hooked. Thanks so much!
tworaspberries says
this sounds like a SUPER TASTY way to make oatmeal! I need to try this for sure! 😉
Linda Meyer says
Thank you, Michele! I hope you try it. 🙂
harrietemilys says
I keep on meaning to try a savoury oatmeal dish, I can't believe I still haven't! This recipe sounds amazing Linda, especially with the mediterranean flavours so I'm definitely going to have to make it - I can't wait to taste it!
Linda Meyer says
Hi Harriet! I hope you try it, it's such a simple dish but it has so much flavor. 🙂
Tonya says
I transitioned into a Vegan lifestyle in December of 2015, and will definitely be adding this to my breakfast rotation! Thanks for sharing this one!
Linda Meyer says
Hi Tonya! That's awesome, I bet you feel great. 🙂 I'm so happy you like the recipe. Please come back and tell me what you think about it.
[email protected] says
Linda, this is an apt post. I have been on oats diet(breakfast, dinner) recently and I've been making a lot of Indianian flavored oats. This is such a treat for someone like me. Will definitely try it out.
Linda Meyer says
Thank you, Jyothi. I knew you'd like this because it's savory. Let me know what you think.
Rachelle @ Beer Girl Cooks says
Ha! The first thing I thought when I saw this was breakfast risotto! Love it! You are one lucky girl to have your own personal breakfast king! 🙂
Linda Meyer says
You are a smart one, Rachelle. 🙂 It really does mimic risotto, as long as you use steel cut oats. Lucky indeed!
Mira says
I've never had a breakfast oatmeal, but will definitely try this one Linda! Yay for The Breakfast King! I;m glad it feels a little warmer today around here 🙂
Linda Meyer says
Haha! Yes, the Breakfast King did it again. 😉 Thank goodness it's warmer, but it's snowing. Oh well, it's January in Chicago, what do I expect. 🙂
caileejoy says
Oh my gosh!! This looks amazing! What a fun take on oatmeal! I have had savory oats before... they're delicious! One time I made salmon and we didn't have rice in the house so I figured I'd try oatmeal and add some salt and pepper... delicious! Then I remade it for breakfast a couple times! YUM!
Linda Meyer says
That's so creative, Caileejoy! I love that you took the chance and made oatmeal in place of rice. I hope you try this recipe, it's so easy and simple, and the flavors are fantastic. Thanks for commenting. 🙂
Evi says
I am not a big fan of sweet breakfast, but I love oatmeals, especially the savory ones! It's just the best type of breakfast for me in this cold weather.
This version sounds super delicious, definitely gonna try it 🙂
Linda Meyer says
Hi Evi! Savory breakfasts are definitely more appealing in the winter. I'm so happy you like this. Please come back and let me know what you think once you make it. 🙂
Rosalind R. Railsback says
I used to use oats and oat flour in tons of savory things—I always loved their gentle flavor and their ability to boost binding. But I let them drift aside while I explored some of the other fun options I’d been ignoring during my first several years as a vegan (hi, vital wheat gluten). This is a great reminder that the old standbys shouldn’t be forgotten. Thanks thanks thanks.
Linda Meyer says
Hi Rosalind! Yes, oats are such a great option for vegans. They're high in protein and fiber, which are important for everyone. We are sharing a new baked oats recipe in January, stay tuned. 🙂
Ralph says
Has anyone actually made this beside Linda? I read lots of intentions, but no feedback
Linda Meyer says
I've received a few nice emails on this, Ralph. Readers? Can you let Ralph know what you think?
@dealfinder50 says
Replying to your comment much earlier in the year....YES, I make this on a regular basis. I really enjoy a savory breakfast and this recipe hits the spot.
My only suggestion on the recipe is to spread the spinach over the oats and cover the pan, allowing the spinach to wilt before uncovering and stirring in the tomatoes and olives.
Linda Meyer says
Hi, thanks for your comment. We combine the spinach to the hot oats in the bowl and it wilts just enough to make it soft, but not wet and mushy. You can definitely add to the pan if you prefer a really soft spinach. 🙂
Allison says
I am not an oatmeal fan in general, butI am trying to add more variety to my breakfasts. I just made this and it was great. Loved the combination of flavors and the steel cut oats have a nice consistency. Will definitely make it again. Thank you!
Alex Meyer, MA says
Hey Allison, Thanks so much for your comment! We totally get that a lot of people aren't super into oatmeal which is why we put so much effort into making this recipe as delicious as possible. We're so glad to hear that you loved the oatmeal and plan on making it again!
Aimee B. says
Mine took longer because I didn't have quick ones, but they were definitely worth the wait. I'm not sure how often I'll eat them, but I have to say I was pleasantly surprised. I tend to prefer "sweet" oats, but really oats are a perfect canvas for savory flavors as well. I ended up adding nooch, Italian seasoning, and a bit of pepper to mine. I think they'd be a lovely addition to a Sunday brunch. Thank you for the nice recipe. 🙂
Linda Meyer says
Hi Aimee! Thank you for the nice comment. We're so happy you tried a savory oat recipe, and even happier that you enjoyed it. 🙂