Savory Steel Cut Oats: Oatmeal for Dinner! (vegan)
Savory oatmeal? YES! Full of nutrient-dense ingredients like leeks, mushrooms, and kale, this healthy plant-based meal is so deliciously rich & flavorful that you’ll forget it’s good for you. In fact, this savory steel cut oats recipe is all you need to start craving oatmeal for dinner!
I have a confession: I don’t like oatmeal.
To clarify, I don’t enjoy oatmeal for breakfast. Sure it’s one of the healthiest breakfasts around, and I feed it to my kiddos all the time. Personally, I’m just not in the mood for warm, sweetened grains in the morning hours.
Savory oatmeal on the other hand?!? GAME CHANGER! All grains are delicious for dinner, so why not oats?!
If you have been wondering how to make oats more flavorful and unique, this savory oats recipe is for you!
Steel Cut Oats vs. Rolled Oats
A quick note about oats. Both types of oats are delicious in savory oats. I personally prefer the nuttier, chewier texture from the steel cut oats so I recommend them.
If you want to use rolled oats for this simple savory oatmeal recipe, simply cook for less time. You may also use slightly less liquid so add it more slowly and taste for doneness more often.
Ingredients
See recipe card for measurements and details.
These simple ingredients come together to bring an impressive depth of flavor:
- Umami: the slow cooking mushrooms along with nutritional yeast pack an umami punch
- Rich: the combination of plant-based butter, white wine, mushrooms, leeks, and nutritional yeast creates an addictive taste that will have you craving seconds
- Vegetable-forward: while the leeks and garlic are more subtle, the mushrooms and kale are the delicious stars in the dish (and optional roasted veggies join them on stage!)
- Bright: the risotto is finished with fresh lemon, finishing it with a bright tang
Substitutions & Additions
- For butter:
- Recipe can easily be adapted for a whole food plant based diet. Simply sub water for plant-based butter, and stir in 1/2 cup of plant-based milk at the end to give the oats more creaminess.
- Or, if you prefer oil, olive oil works to replace the vegan butter.
- For leeks: Onions or shallots can replace leeks.
- For mushrooms: Any veggies (like peppers, zucchini, broccoli) can replace or complement mushrooms.
- For yeast: Vegan parmesan can replace nutritional yeast.
- 1/2-1 cup of plant milk can be added for extra creaminess.
Step by Step Instructions
- If topping savory oats with roasted vegetables, turn on oven and prep veggies for roasting. See above for veggie roasting ideas and details.
- Begin on savory oats. Melt plant-based butter on medium heat in large saute pan or sauce pan over medium heat.
- Add leeks (or onions). Cook for 3-4 minutes, until leeks/onions soften.
- Add mushrooms and herbs. Cook for 3 more minutes.
- Add garlic. Cook for 1 minute.
- Add white wine if using. Stir for 1-2 minutes, until liquid is mostly absorbed, using cooking spoon to scrape off bottom of pan.
- Add in steel cut oats. Spread them around the pan and cook for 1-2 minute, stirring frequently to avoid burning. This will lightly toast the oats before more liquid is added in.
- Add 2 cups of broth. Stir occasionally. As the liquid cooks down, add 1 more cup of broth at a time, every 6-7 minutes for the next 3 cups of broth.
- When adding the last cup of broth, also add in kale and nutritional yeast (starting with 1 tablespoon). Pat down kale so that it is covered by liquid.
- Cook for another 3-4 minutes on low.
- Squeeze in lemon and mix. Taste. Add salt and/or more nutritional yeast as desired.
- Plate. Top with roasted vegetables, fresh herbs, and/or cheese (optional).
Serving Suggestions
Perhaps you have already seen the savory oats trends, often shown with breakfast foods. But if you’re looking for savory oatmeal recipes without eggs, these are for you!
- Simply serve steel cut savory oatmeal recipe as is, or topped with cheese. Loaded with veggies and oats, it is a complete meal on its own. (Check out my favorite plant-based cheese by category!)
- Add roasted vegetables on top, like tomatoes or asparagus (or both!). Roast at least 1/2 pound of your favorite roasted veggies while the savory oats are cooking.
- Roasted tomatoes: When I have time, I love slow roasting cherry tomatoes for vegan savory porridge but quick roasted tomatoes are delicious, too!
- Roasted asparagus: I love to roast asparagus at high heat to get some brown color and crispiness
For more healthy dinner recipes, check out:
- Irresistible White Beans & Greens
- Superfood Soup (with lentils, sweet potatoes, and kale)
- Green Vegan Pasta Primavera (with edamame, spinach, and zucchini)
- Creamy Vegan Potato Chowder
I hope you enjoy these savoury vegan oats! Please let me know what you think by rating and reviewing this recipe below.
Cheers!
–Jenn
Savory Steel Cut Oats (vegan)
Ingredients
- 1 1/2 tablespoon plant-based butter see WFPB note above
- 2 medium leeks, white and light green parts only, chopped or 1 large onion
- 8 ounces mushrooms of choice, chopped optional
- 2 teaspoons dried herbs of choice like thyme, sage, parsley
- 1 tablespoon chopped raw garlic
- 1/4 teaspoon sea salt to start, see note below*
- black pepper to taste
- 1/4 cup dry white wine optional
- 1 1/2 cups steel cut oats
- 6 cups vegetable broth I use Better than Bouillon paste
- 1 1/2-2 tablespoons nutritional yeast optional, but it adds a cheesy flavor
- 4 heaping cups chopped kale
- 2 teaspoons fresh lemon juice
- fresh herbs, cheese, and/or roasted veggies for topping optional
Instructions
- If topping savory oats with roasted vegetables, turn on oven and prep veggies for roasting. See above "Serving Suggestions" for veggie roasting ideas and details.
- Begin on savory oats. Melt plant-based butter on medium heat in large saute pan or sauce pan over medium heat.
- Add leeks (or onions). Cook for 3-4 minutes, until leeks/onions soften.
- While leeks are cooking, chop mushrooms and garlic.
- Add mushrooms and herbs. Cook for 3 more minutes.
- Add garlic. Cook for 1 minute.
- Add white wine if using. Stir for 1-2 minutes, until liquid is mostly absorbed, using cooking spoon to scrape off bottom of pan.
- Add in steel cut oats. Spread them around the pan and cook for 1-2 minute, stirring frequently to avoid burning. This will lightly toast the oats before more liquid is added in.
- Add 2 cups of broth. Stir occasionally. As the liquid cooks down, add 1 more cup of broth at a time, every 6-7 minutes for the next 3 cups of broth.
- If you haven't already, de-stem kale and chop.
- When adding the last cup of broth, also add in kale and nutritional yeast (starting with 1 tablespoon). Pat down kale so that it is covered by liquid.
- Cook for another 3-4 minutes on low.
- Squeeze in lemon and mix. Taste. Add salt and/or more nutritional yeast as desired.
- Plate. Top with roasted vegetables, fresh herbs, and/or cheese (optional).
Notes
Nutrition
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Loved your oats vegan dinner. So light and tastefrul, thanks!
oats are such a staple and this recipe turned out so good! can’t wait to incorporate more oats into dinner time!
Savory oats sound amazing! I can’t wait to give this recipe a go!
Love this savoury take on steel cut oats. Makes an easy lunch