These savory turmeric chickpea oats are the best, most nutritious plant-based breakfast! Packed with protein and fiber, ready in fifteen minutes.
I posted a photo of these savory turmeric chickpea oats on Instagram last week and was immediately asked if I would share the recipe. I’m glad you asked! If you’re new to savory oats, this recipe is a wonderful place to start. It’s quicker cooking than my savory steel cut oats, and it’s packed with good nutrition to start the day with.
Turmeric is what gives these oats their golden hue. The turmeric is complimented by spicy black pepper, which enhances absorption of curcumin, the anti-inflammatory compound in turmeric. The oats also feature chickpeas for plant-protein, along with a heaping spoonful of nutritional yeast.
I’m guilty of adding nutritional yeast to just about everything. Here, it creates umami flavor, ups the protein of the turmeric chickpea oats, and adds B-vitamins to your breakfast.
You can modify these oats by adding tahini (great for creaminess and healthful fat to keep you full), chopped nuts or seeds, hummus, herbs, or any other topping you like.
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 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 to the turmeric chickpea oats. So would green peas, snap peas, or green beans.
No matter how you make these savory oats, they’ll be quick, filling, and nutrient-dense. Lately I’ve been soaking rolled oats overnight to speed up the cooking time. But of course, rolled oats don’t take long to cook, relatively speaking. So the soaking is optional: just an easy way to save a few minutes if you want to.
I hope this savory breakfast will satisfy your taste buds and keep you energized for hours!