Today, I created THREE delicious, savoury oatmeal recipes! Head over to the video below to watch how easy it is to make these, and don’t forget to scroll down for the written recipes~

Today, I’m making something that I don’t usually do — oatmeal! I don’t usually eat oatmeal that often, in spite of me being vegan, but I do know that most people love eating it, especially for breakfast. If you’ve seen my Week of Vegan Breakfasts video, then you probably remember me mentioning that I’m (sort of) sick of seeing oatmeal being featured in a lot of vegan “What I Ate in a Day” videos. 

…BUT!

I wanted to show you guys some unconventional, unusual oatmeal recipes. There is one main reason these recipes are unusual– they are SAVOURY! I know most people would think this is weird because oatmeal is usually made to be a sweet dish, surrounded with fruits and other sweeteners. Even I, who is more of a savoury than a sweet tooth, found the idea of savoury oatmeal recipes unusual. I didn’t even want to try savoury oatmeal at first because I just found the concept to be a little too odd. But boy, am I glad I decided to finally try!

I know it may sound weird, but let’s put that aside and try out these SAVOURY oatmeal recipes… Trust me when I say that you’ll be surprised at how good these are! I was super surprised myself when I tried these and I’ll even say that I prefer these over sweet oatmeal, any day! 

Have I convinced you yet? Don’t forget to check out the video above, and don’t forget to scroll down if you want to try making these!

Let’s get started with the recipes~

Oatmeal Bibimbap

Ingredients:

• ⅓ cup rolled oats
• ⅔ cup water
• 1 tsp oil
• 1 medium carrot, julienned
• 1 cup chopped kale
• ½ tbsp soy sauce
• ½ tbsp garlic powder
• ½ tbsp gochujang
• 1 tsp toasted sesame oil
• 3-4 pieces vegan spam or other plant-based protein

Instructions:

1. Add rolled oats into a pan and toast over medium high heat for a few minutes.
2. Add water and cook the oatmeal until the water is fully absorbed. Set aside.
3. On the same pan, add oil, carrots, and kale. Cook for a few minutes until carrots are softened. Add in a splash of water when needed.
4. Add in soy sauce and garlic powder. Mix well until vegetables are cooked. 
5. Turn off heat and add in the cooked oats. Mix. 
6. Add in gochujang and toasted sesame oil. Mix well. (Feel free to decrease the amount of gochujang if you prefer less spice and add more soy sauce if needed.)
7. Transfer into a bowl and serve with your favourite plant-based protein (I used vegan spam/smoked tofu!).

Oatmeal Congee with Lentils

Ingredients:

• ¼ cup dry red split lentils + 1 cup boiling water
• ½ cup rolled oats
• 1 cup water + more as needed
• 1 tsp minced garlic
• ½ black pepper
• ¼ tsp ground ginger
• 1 tsp toasted sesame oil
• Garnish options: green onion, sliced nori & sesame seeds

Instructions:

1. In a bowl, add red split lentils and boiling water. Cover and set aside.
2. Toast rolled oats in a pot for a couple of minutes. Add in water and mix well. 
3. Add minced garlic, black pepper, soy sauce, and ground ginger. Mix well and let it come to a boil. 
4. Drain the water out of the soaked lentils, then add lentils into the pot.   Cook until the lentils are done. Feel free to add water according to your desired consistency. This recipe works well when it’s a bit runny and watery.
5. Once oatmeal and lentils have completely cooked, turn off heat and transfer into a serving bowl. 
6. Top with chopped green onion and cut up nori pieces (optional).
7. Garnish with sesame seeds and pour in some toasted sesame oil. Enjoy!

Creamy Oatmeal Risotto

Ingredients:

• 4 pcs of dried shiitake
• 30g soy curls (or other protein of your choice)
• 1 tbsp vegan butter
• ¼ onion, diced or sliced
• ½ tbsp minced garlic
• 1 tbsp coconut aminos (or soy sauce)
• ½ cup rolled oats
• 1.5 – 2 cups of non-dairy milk
• ¼ vegetable broth cube
• ½ tsp parsley
• ½ tsp thyme
• ¼ tsp black pepper

Instructions:

1. Place dried shiitake mushrooms and dried soy curls in a bowl. Pour in some hot water and soak for 5-10 minutes. 
2. Once rehydrated, drain the excess water and slice mushrooms into smaller pieces.
3. Melt vegan butter in a pan over medium high heat. 
4. Add in onions and garlic and cook for a couple of minutes. 
5. Add in the soy curls and mushrooms and cook for a couple more minutes. 
6. Pour in soy sauce, add a splash of water (when needed), and mix this well.
7. Add in rolled oats, non-dairy milk, and the vegetable broth cube (Crumble with your fingers). Mix well. 
8. Throw in parsley, thyme, and black pepper. Cook on medium high heat until oatmeal is completely cooked, adding more non-dairy milk as needed.
9. Transfer oatmeal into a serving bowl and top with salt, pepper, and cashew parmesan (optional). 
10. Enjoy!

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Did you like these savoury oatmeal recipes? Check out the playlist below if you are looking for more breakfast ideas!