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  • Makes 3 cups
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Start your morning on a nutritious note—or change up your lunch routine—with this veggie-ful savory oatmeal. The garnishes are optional, but you’ll want to use them all—especially a lemon wedge to squeeze over the top.

A bowl of savory homemade vegan oatmeal studded with asparagus and peas, and topped with lemon wedges and radish slices, on a white wooden table with a bowl of additional garnishes on the side

By Nancy Macklin,

Ingredients

  • 1 cup low-sodium vegetable broth
  • 1 cup unsweetened plant milk, such as almond, soy, cashew, or rice
  • 1 cup rolled oats
  • 4 oz. fresh asparagus, cut into 1-inch pieces (1 cup)
  • ½ cup frozen peas
  • 1 tsp. chopped fresh dill
  • ½ tsp. lemon zest
  • Sea salt, to taste
  • Optional garnishes: Snipped fresh chives; radish slices; lemon wedges; fresh dill; freshly ground black pepper

Instructions

  1. In a medium saucepan bring vegetable broth and plant milk to boiling. Stir in oats, asparagus, and peas. Reduce heat. Simmer, uncovered, 5 minutes or until vegetables are tender, stirring occasionally. Remove from heat. Stir in dill and lemon zest. Cover and let stand 2 minutes. Season to taste with salt.
  2. Spoon oats into bowls. Top with desired garnishes.
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(4.5 from 4 votes)
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May1 month ago
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This was good, plus very easy to make as a beginner. I would personally add something more flavorful to this recipe, but it was overall okay.

Jo9 months ago
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Where can I locate nutrients i.e. sodium, protein for your recipes?

downersbruce8 months ago
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there’s an app called cronometer. Enter ingredients, it will give you the nutrients for each and in total.

ian h.12 months ago
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YUM! I’m such a fan of savory oats—they’re not just for breakfast!

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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