Savory Turmeric Chickpea Oats
4.08 from 41 votes

These savory turmeric chickpea oats are the best, most nutritious plant-based breakfast! Packed with protein and fiber, ready in fifteen minutes.

A bowl containing savory, turmeric spiced oats with chickpeas and greens is on a gray linen cloth.

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.

An angled shot of a bowl of savory oatmeal, which has been topped with tahini and chickpeas.

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.

A zoomed in, overhead photograph of a vegan grain dish with legumes and spinach.
A bowl containing savory, turmeric spiced oats with chickpeas and greens is on a gray linen cloth.
4.08 from 41 votes

Savory Turmeric Chickpea Oats

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


  • 1/2 cup rolled oats
  • 1/2 cup unsweetened soy, oat, almond, or cashew milk
  • 1/2 cup water
  • Pinch salt
  • Pinch black pepper
  • Generous handful baby spinach (substitute 1/3 cup chopped, frozen spinach that you have already defrosted)
  • 1 tablespoon nutritional yeast (scant)
  • 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


  • 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!


Recipe can be doubled, tripled, or quadrupled as needed!
A gray and white ceramic bowl holds a dish of savory oatmeal made with chickpeas and spinach. It has been topped with a spoonful of tahini.

I hope this savory breakfast will satisfy your taste buds and keep you energized for hours!


This post may contain affiliate links. If you use these links to buy something I may earn a commission. Visit my privacy policy to learn more.

Categories: Recipes, Savory
Method: One Pot, Stovetop
Ingredients: Chickpeas
Dietary Preferences: Gluten Free, No Oil, Soy Free, Tree Nut Free, Vegan
Recipe Features: 30 Minute or Less, Quick & Easy

Leave a Comment

4.08 from 41 votes (38 ratings without comment)

Star ratings help other readers to find my recipes online. If you loved this recipe, would you please consider giving it a star rating with your comment?

Thank you for your feedback. I'm grateful for your presence in this space!


Your email address will not be published. Required fields are marked *

Recipe Rating

  1. This looks so good, can’t wait to try savory oats!
    Could this be done as overnight oats?

    • Honestly, I don’t think this would taste great the way I normally make my overnight oats (served cold, just soaked overnight). Just my taste, though—if it sounds tasty to you, you know best 🙂

      You can certainly speed up the cooking by soaking the oats overnight before you simmer them.

  2. 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.


  3. 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.

  4. 5 stars
    I am completely in love with this recipe. I’ve been eating it frequently with different toppings — this morning was caramelized shallots and cashews. Thanks for sharing! 😀

  5. Wow I love the color!!! I have got to try this super soon! I love savoury oatmeal but I always forget to make it!

  6. 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.

  7. 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.

  8. 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.

    • Most definitely! I’ll let me ad network know now and get ’em down.

      Glad you like the recipe, Cadry.