I am a changed woman.
I have embraced my love of oatmeal and there is no turning back!!
I was chomping at the bit today to try out the Lunchtime Oats I was dreaming up all morning. I wasn’t sure how it would turn out, but I was willing to throw caution to the wind!
Loaded Lunchtime Oatmeal
Ingredients:
- 1/2 cup Bob’s Red Mill Old Fashioned Oats
- 1.75 cups water
- 1/2 cup frozen veggies
- Freshly ground black pepper
- Pinch of sea salt
- 1/4 teaspoon freshly minced garlic
Toppings:
- Organic Black Beans
- 1/2 teaspoon Parsley flakes
- P.C. Sundried Tomato and Herb Seasoning
- P.C. Organic Primavera Spaghetti Sauce
- Hummus
- More black pepper
Directions: Throw oats and water into a pot on medium heat and stir frequently for 5 mins. Add frozen veggies directly into pot, black pepper, sea salt, garlic. Cook for about 7-8 more minutes on low-medium heat, stirring often. Pour into bowl and add toppings!
I showed the French side for those of you who get a kick out of seeing French on our labels. ;) Biologique = Organic.
After cooking, I poured it into the bowl and it looked like pure heaven. But of course, I knew it was not complete…
I treated the oatmeal as a baked potato and I loaded on the toppings! Spaghetti sauce, hummus, parsley, black beans…oh my!
I used this beautiful wooden elephant spoon that I picked up in Mexico.
I rest my case.
To say this was pure bliss in my tummy is an understatement. I can’t remember a lunch that I have adored this much in a long time!!
Expect to see lots of Lunchtime oats in the near future! I am currently testing this batch to see how long it keeps me full for. Will report back with results!
Do you make savoury oats? What do you put in them?
I feel like the combos are ENDLESS. I already have my next Lunchtime oats planned out- Pizza Oats.
On today’s agenda:
- Workout (30 min treadmill hill workout, speed 4.1, incline 12%)
- Speed Clean house
- Bake 200 Glo Bars
- Huge Bakery Ingredients delivery + call to pay
- Blog
- Packaging + Shipping
- Pick up OSGMOM from Toronto airport (her flight was delayed from snow!!)
- Pick up a few groceries + figure out dinner
- Catch up on 2 weeks worth of email
- Finish Whittle My Middle Exercises
- Import invoices into Excel Spreadsheet
- Take after picture for Whittle My Middle
Enjoy your day!
Ange,
I LOVE savory oats! Nutritional yeast is so good on them, because it’s full of protein and B12. Actually, I put it on everything I eat…almost! It tastes so cheesy, too- and I can’t eat real cheese.
Tip on the serving size: cook it on low a loooong time and keep adding water…it’ll double, triple, yea quadruple in size, and it’s so good and soft! A half-cup dry is a standard serving.
P.S. Like all grains (except rice), oats should be soaked in warm water with a little vinegar (some people use whey) before you cook them to break down the natural phytic acid bound up in the grains. The phytic acid keeps the nutrients in the grain from being assimilated fully by your body. Sorry so scientific-sounding! Knowing this has changed the way I eat grains, tho.
Lovin’ your blog!
those savory oats look SOOO good! i’m an instant oats girl, myself, but maybe i need to give the old-fashioned ones a try.
thanks for the french side of the bottle ;-)
You are a brave soul. I don’t like savory oatmeal. I always expect sweetness, but obviously end up disappointed! I’m interested in seeing the pizza oatmeal, though!
I find it so funny that people are scared of savory oats! People eat grits with butter and cheese all time, and that’s just another kind of grain. I ate mine this am with butternut squash, salsa, and brocolli. And nutritional yeast. I posted a photo of one of my “creations” on my blog: http://makingfoodandotherstuff.wordpress.com/2009/12/08/more-snow-and-food/
nutritional yeast and homemade seitan sausage are great in savory oats!
That looks delicious!!! I’ve been wanting to experiment with lunch or supper savoury oats, but I usually have sweet oats for breakfast and don’t want to overdo it ;) When I DO have savoury oats in the a.m, I mix in a chopped breakfast sausage and top with a soft fried egg and salsa. Very non-vegan but ohsooogooood.
I made savory oats once – it was really good! Here’s the link: http://blackcatkitchen.wordpress.com/2009/08/14/savory-oatmeal-hell-yes/
I make steel cut oats and add a little raw sugar if my banana isn’t sweet enough. And always chia seeds!! I even used some coconut oil to toast the oats before cooking – gave it a tropical feel … LOVE oatmeal!
Here is my favorite savory oats recipe:
1 cup GrassRoots Organics multi flake cereal
(Oats, kamut flakes, spelt flakes, barley flakes)
1/2 cup tempeh diced into small cubes
Small handful chopped walnuts
2 Tbsp sesame seeds
2 tsp fresh ginger finely chopped
Salt and pepper
drizzle of olive oil on top!
Fresh cilantro
I randomly came up with this one day by throwing a bunch of leftovers together and I was pleasantly surprised! It’s delicious with the olive oil and the cilantro which gives it some color! Try it out!
waw this is the first time I see oats appear in a real lunch. Great idea! It’s also amazing to see how many to do’s you can fit in one day!
Annelies
I have never made savory oats before, what a brilliant idea! I always go the ho hum route and fill them with cinnamon, agave and maybe some peanut butter. I like this way much better! Thanks for the great inspiration!
I don’t see any of her before or after pictures on the whittle my middle page…. Where are they?
My favorite is pear and blue cheese savory oats. Seriously good, and if you cook the pear for awhile, they kind of melt into the oats. Also good with a few crunchy walnuts on top. You can get a strong vegan cheese for the same effect!
WOW!! that looks amazing! I like adding egg and cheese to make savory oats ;)
Angela, your savory oats look so hearty and soothing. Thank you for sharing the recipe; I’ll have to try it sometime! I love savory oats too–sometimes, I mix oatmeal with some form of vegetable stirfry. :)
I really want to try savory oats, but something always holds me back. I will try it one of these days!
Okay, I am starting to like morning sweet oats but the savory oats scare me!! I don’t know why, I don’t know if I could do it. I know that’s silly but it’s taken me so long to start to like sweet oats(I think it’s the thick texture?)
Quite creative!! Oats are easy for me, gotta try this. I love your photos too. What camera do you use?
Savory oats never occurred to me. I always think of oatmeal as something to make sweet, not savory. I think fruit, honey, brown sugar, etc. Hmmm, I’m not sure I can wrap my brain around hummus or veggies in my oatmeal. (:
I was mad at Kyle yesterday, so he went out and bought all the ingredients and replicated your recipe for my dinner :) I swear Angela, considering he’s Mr. Macho he spends a lot of time on your blog haha