Savory Turmeric Chickpea Oats
March 8, 2016

Savory Turmeric Chickpea Oats | The Full Helping

I posted a photo of these savory turmeric chickpea oats to Instagram last week and was immediately asked if I would share the recipe. I’m glad you asked! If you’re new to the whole savory oats thing, this recipe is a wonderful place to start–and an even easier intro than my savory steel cut oats (which I also love, but the cook time is a little longer).

Anti-inflammatory turmeric is what gives these oats their golden hue and slightly pungent, bitter flavor. It contrasts perfectly with spicy black pepper and a nice, heaping spoonful of nutritional yeast, which of course I had to add because heck, I add it to everything. (Also, protein. And B vitamins. And umami. And “cheesiness.” I never lack for reasons to use nooch.)

Savory Turmeric Chickpea Oats | The Full Helping

I add baby spinach or frozen, chopped spinach to these oats, but this is truly one of those “template” recipes that can be adapted to fit whatever you have. If you’re out of turmeric, try using curry. If you don’t have spinach but you do have kale, bok choy, chard, beet greens, or another leafy green, add what you have. Frozen, chopped broccoli florets would be an excellent addition, as would green peas, snap peas, or green beans. No matter how you make these savory oats, they’ll remain easy, quick, and really nutritious.

Savory Turmeric Chickpea Oats | The Full Helping

Savory Turmeric Chickpea Oats

Author - Gena Hamshaw
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yields: 1 serving

Ingredients

  • 1/2 cup rolled oats
  • 1/2 cup unsweetened soy or almond milk
  • 1/2 cup water
  • Pinch salt
  • Pinch black pepper
  • 1 handful baby spinach or 1/3 cup chopped, frozen spinach that you have already defrosted
  • 1 scant tablespoon nutritional yeast
  • 1/4 teaspoon turmeric
  • 1/3 cup cooked chickpeas
  • Optional additions: 1 tablespoon tahini, chopped cilantro or green onion tops, slivered almonds or chopped cashews, cubed tofu or tempeh, hummus, vegan meat or bacon

Instructions

  • Shortcut method: Place the oats, plant milk, water, salt, and pepper into a small bowl or saucepan. Cover and refrigerate overnight.
  • In the morning, bring oats to a boil in a small saucepan. When they're boiling, reduce the heat to a simmer, put the baby spinach on top of the oats, and cover the saucepan to let the spinach wilt (it'll only take a moment). When the spinach is wilted down, stir it completely into the oats. (Alternately, add the frozen, chopped spinach after you reduce heat to a simmer and proceed with cooking).
  • Add the turmeric. Cook the oats, stirring frequently, until they're thick and creamy. It will only take a couple minutes, since you soaked the oats overnight. Stir in the nutritional yeast, extra salt and/or pepper to taste, and any of the optional toppings/additions you like, along with an extra splash of plant milk if desired. Top with chickpeas and serve.
  • Slightly longer method: Add the oats, water, plant milk, salt, and pepper to a small saucepan and bring to a boil over medium heat. Reduce to a simmer and proceed cooking as instructed above. It'll just take a few minutes extra than if you had soaked the oats. Enjoy!

Notes

Recipe can be doubled, tripled, or quadrupled as needed!

Lately I’ve been soaking rolled oats overnight because it takes very little effort, and it reduces the simmering time to only a few minutes. If I wake up particularly early, I might start soaking them when I get out of bed and let them soak until I make breakfast an hour or two later, which still cuts cooking time a little. But of course, rolled oats don’t take long to cook at all, relatively speaking, and the soaking is optional. Just an easy way to save a few minutes if you want to.

Savory Turmeric Chickpea Oats | The Full Helping

I hope that you enjoy these oats and find a way to make them your own very soon! During my SNAP Challenge week, I made a bowl of oats that featured lentils, spinach, and nutritional yeast, and it was great, so I imagine lentils, split peas, and many other legumes would work in place of the chickpeas (and if you’re loving the idea of high-protein, pulse-based breakfasts, check out my yellow split pea coconut breakfast porridge).

Savory Turmeric Chickpea Oats | The Full Helping

On that note, happy Tuesday! I’ll be back later in the week with a soup recipe that’s perfect for the transition from winter to spring. Can’t wait to share.

Savory Turmeric Chickpea Oats | The Full Helping

xo

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    26 Comments
  1. Hi! Is there a way to make this in the microwave? I tend to have to make my breakfast when I am in the office and would love to try a savory oat combo.

    Thanks!
    Erin

  2. 5 stars
    I didn’t have any spinach and I thought that kale won’t taste as good so I replaced the greens with mushrooms and added fresh basil. It was bomb, thank you for the recipe.

  3. You really turned me on to savoury oats! This is the second recipe I try and I liked them both very much… I liked the savoury steel cut oats a bit better but this recipe has the advantage of being ready in minutes! It does make a nice change for my regular sweet oats. Thanks for your recipes.

  4. I can’t wait to try this! I love oatmeal and have it every morning! I also noticed that more and more ads are popping up making it difficult to read.

  5. Hi, Gena! This looks so delicious. I love savory breakfasts to start the day, but I often forget about oatmeal.

    Also, I wanted to let you know that 3 ads are popping up on this page for Cabela’s that all feature a guy happily on a hunting trip with the tagline, “It’s in your nature.” I know in the past you’ve removed non-vegan ads, and so I thought I’d let you know in case you were unaware.