Golden Oats

I know most vegans have oats all the time, but they’re usually sweet, am I right? Maple syrup, nut butters, fruit. Yeah, all delicious, and I love sweet oatmeal, but you’re definitely missing out if you never try savory oats. I’ve made them before, using nooch and some of Celine’s sliced Pumpkin Fauxsage, so I knew they were good, but I’d prepared them just like I would sweet oats. Today, however, I made the Golden Oats Pilaf from Bryanna Clark Grogan’s The Fiber for Life Cookbook, which are prepared differently, dry toasting the oats before adding the liquid at the end. I changed the recipe up a bit, so I’m gonna post it!

Golden Oats Pilaf

1/4 cup water
1 tablespoon flaxseeds
1 1/2 cups rolled oats
1 tablespoon Earth Balance
3/4 cup vegetable broth
1/4 teaspoon salt
2 tablespoons nutritional yeast
1/2 tablespoon fresh rosemary (or other herb of your choice)
1 small onion, sautéed
1 small zucchini, thinly slice and steamed (or other veggie of your choice)
garlic (optional)

In a blender, combine flaxseeds and water and blend several minutes (I used my handy Magic Bullet). Place the oatmeal in a medium bowl and add the flaxseed mixture; stir to coat thoroughly. Heat the Earth Balance in a large heavy skillet (the same one you sautéed the onions in!) over medium heat. Add the oats mixture and stir constantly for 3 minutes or until the oats are dry, separated, and lightly browned (this is essential for keeping the texture and integrity of the oats before the next step).

Add the broth, salt, nutritional yeast, rosemary, and garlic if using (I didn’t and it was still packed with flavor). Cook, covered until the liquid evaporates, stirring frequently enough to prevent sticking (mine stuck a lot, so seriously, STIR!). Mix in zucchini and onions, and serve immediately.

Obviously, this recipe is super flexible–this is just the route I chose to go. You can leave out the nooch, add different veggies and herbs, or be crazy and add some toasted nuts or dried fruit! I just love how simple and easy it was, while still being surprisingly flavorful and healthy. Plus, I love the chewy texture the oats retain through the cooking process. Definitely a keeper. I served mine with half a baked sweet potato because, not only are oats and sweet taters two of my favorite foods, but they’re both loaded with soluble fiber for my tummy (as are flaxseeds). I still need medical help, but this meal at least didn’t make me feel worse, like some of my raw meals did.

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2 responses to “Golden Oats

  1. I've had oats in savory veggie burgers before, but never like that. Seems worth a try.

  2. Before I was vegan I would have savory oats all the time (usually with cheese), but I've never heard of making them like that, really cool!

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