By Robin Runner of Knead to Cook
If you follow me on any of my social platforms you know my routine. Saturday morning we hit up our local farmer’s market & then I head over to Lemon Street for all my food staples & goodies. I forged my relationship with the buyer about a year ago. During my travels, I invariably stumble upon wonderful products that I can’t find locally. They’ve always located and ordered for me making my life so much better. As a vegan blogger/recipe creator and distance runner… I’m all about good food and new emerging products to try.
A few months ago I was starting to experiment with oatmeal. Yes, it has classically taken the sweeter avenue in many kitchens across the world but I wanted something different – something savory. My goal was to create a warming breakfast, lunch or dinner that has a depth of flavor, healing foods and packs a flavor punch. Plus adding leftover roasted veggies, even better! This recipe can be used as food prep for the week – simply reheating in smaller containers each morning for a quick, on-the-go idea.
I’m teaming up with Lemon Street Market to share a recent shopping trip and a spin on this breakfast recipe you just need to try. The ingredients (all available at Lemon Street Market) in this breakfast will keep you satiated, fueled for your morning and help fight inflammation in the body. I can’t wait to hear what you think of my latest creation. Let’s get started…
- 1 cups of rolled oats
- 2 cups of vegetable stock
- 1/2 cup of nut-based milk
- 1/3 cup of Nutritional Yeast
- 1 tsp of ground turmeric
- 1 tsp of oregano
- 1 tsp of smoked paprika (hot or sweet)
- 1 tsp of chipotle chili powder
- Scant 1 tsp of garlic powder
- Scant 1 tsp of pink Himalayan sea salt
Prep all of your ingredients and have your spices ready. Into a small saucepan add all of your ingredients and turn the heat on low to medium. Whisk to combine. Bring the mixture to a slow boil and keep whisking. The oats will absorb the liquid and spices and thicken up nicely. After about 8 minutes of cooking, taste test and adjust seasonings and test for doneness.
Once done, spoon into bowls and top with whatever you wish. Here are some wonderful topping ideas:
- Spring onions
- Roasted veggies
- Fresh herbs
Robin Runner is the vegan & gluten free foodie/blogger, recipe creator, world traveler and ultra marathoner behind Knead to Cook. She believes food should fuel your life and your passions. Robin is a former carnivore who transitioned to vegan, and believes food should be simple and approachable.