Savory Turmeric Chickpea Oats
Author -Yields: 1 serving
Ingredients
- 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
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!