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  • Makes 2 servings
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Who says oatmeal has to be sweet? You can adapt this savory recipe to suit your palate and change it up when you want something new.

Recipe from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life, by Matt Frazier and Stepfanie Romine. Reprinted and adapted by permission of the publisher, The Experiment. Available wherever books are sold.

By Matt Frazier and Stepfanie Romine,

Ingredients

  • 1 cup old-fashioned rolled oats
  • 1 carrot or small beet, peeled and grated
  • 1 cup stemmed and chopped kale or chopped spinach
  • ¼ cup salsa or marinara sauce
  • 2 tablespoons nutritional yeast
  • ½ avocado, chopped
  • 2 tablespoons roasted shelled pumpkin seeds
  • Smoked paprika and/or crushed red pepper flakes (optional)
  • Sea salt and freshly ground black pepper

Instructions

  1. Combine the oats and grated carrot in a small saucepan over medium heat. Add 1 ½ cups water. (Use more or less to achieve desired consistency; 1½ cups water yields a fairly thick oatmeal.)
  2. Heat until simmering, then cook, stirring often, until everything is tender, about 5 minutes.
  3. Stir in the kale, salsa, and nutritional yeast.
  4. Transfer to individual serving bowls and top each with avocado and pumpkin seeds. Sprinkle with smoked paprika and pepper flakes, if using. Season with salt and pepper to taste, and serve.
  5. Variation: Swap in different flavors of salsas or pasta sauces to turn this into a whole new dish.
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6 Comments

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(5 from 4 votes)
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Paula8 months ago
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Muy delicioso! Me encanta la avena salada tanto como desayuno o almuerzo. Me gusta ponerle perejil, ahí y cualquier cantidad de verduras. Es muy saciante! Con hongos, cebollas, calabaza. Es un alimento muy versátil

Lia10 months ago
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I was a little skeptical because I’ve only ever had sweet oatmeal, but this was absolutely amazing!

Kate1 year ago
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A great breakfast. I added in black olives and topped with parsley, chives, broccoli sprouts and sauerkraut.

Hanusia1 year ago
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I just made this (with carrots and marinara sauce) and it’s absolutely delicious! Thank you for a great recipe!

Danna2 years ago
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This is one of my all time favorite recipes! I have eaten this for breakfast, lunch, and dinner, and have made it for a few other people who all went nuts over it. I usually use carrot, salsa, and kale, and and it’s just so filling and satisfying!

Christina2 years ago
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I prefer savory breakfasts over sweet and yet oatmeal recipes are usually always sweet. This one is really tasty! So many ways you can swap ingredients too! I didn’t have a tomato sauce or salsa so I just chopped up a tomato instead. I used some homemade vegetable stock instead of water too. My husband and I are really happy with this savory oatmeal!!

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Headshots of Matt Frazier and Stepfanie Romine
about the author

Matt Frazier and Stepfanie Romine

Matt Frazier is a vegan ultramarathoner, founder of the No Meat Athlete movement, and author of No Meat Athlete. Stepfanie Romine is a writer, yoga teacher, and health coach who has lived and cooked on three continents. The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts—and the Rest of Your Life is their first collaboration. Find Frazier on Instagram and Romine on Instagram.

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