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  • Prep-time: / Ready In:
  • Makes 3 cups
  • print/save recipe

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, RDN,

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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7 Comments

Comments (7)

(4.4 from 5 votes)
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VeggieTater4 months ago
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Savory oats is my go to when I want something satisfying and fast. I usually cook up a batch of chewy whole groats in the Instant pot to use throughout the week, but steel cut and old fashioned oats are fine in a pinch. Right now I’m about to enjoy a bowl with spinach, grated zucchini, onion, and mushrooms, with a TBS each of flax, nutritional yeast, and some miso for added umami! Yum! I still get a lot of slack about my oatmeal that isn’t sweet, nobody seems to get that oats are just another grain!

Louise4 months ago
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Not just for breakfast. Great for cheering up a cold and dreary day too!

May6 months 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.

marge2014 months ago
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I haven’t made it yet but it looks fantastic. Clearly needs more flavor so any no-salt seasoning blend or curry or dukkah will be a welcome addition. Or a nooch blend. I will report back!

Jo1 year ago
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Where can I locate nutrients i.e. sodium, protein for your recipes?

downersbruce1 year 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.1 year 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, RDN

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. Macklin 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. Find her on LinkedIn.

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 see more from this author
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