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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.
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Matt Frazier is a vegan ultrarmarathoner, 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.
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Comments (4)
A great breakfast. I added in black olives and topped with parsley, chives, broccoli sprouts and sauerkraut.
I just made this (with carrots and marinara sauce) and it’s absolutely delicious! Thank you for a great recipe!
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!
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!!