Easy Savory Vegan Mediterranean Oatmeal
This savory, creamy, delicious breakfast treat is mad with steel cut oats, spinach, tomatoes, olives, and basil.
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Servings: 3 servings
Calories: 220kcal
Cost: $8
Equipment
- 1 sharp knife
- 1 saucepan
- 1 stove
Ingredients
- For the oats:
- 2 cups of water
- ¾ cup of steel cut oats
- ½ teaspoon of sea salt optional
- The rest:
- 1 cup of coarsely chopped spinach
- 1 cup of sliced cherry tomatoes
- ¾ cup of pitted and coarsely chopped Kalamata olives
- ¼ 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.
Notes
Store covered in the refrigerator for up to 3 days.
Nutrition Disclaimer
Nutrition
Serving: 1cup | Calories: 220kcal | Carbohydrates: 31g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 934mg | Potassium: 263mg | Fiber: 7g | Sugar: 2g | Vitamin A: 1833IU | Vitamin C: 14mg | Calcium: 64mg | Iron: 2mg
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