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A bowl containing savory, turmeric spiced oats with chickpeas and greens is on a gray linen cloth.
4.58 from 7 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!