I LOOOOOVE savory oats. I bring a cup of oats, a container of whatever greens, and a little container with tamari and black pepper with me to work. Microwave the oats for 2 minutes, add the greens and microwave one more minute, then add the tamari and black pepper. Not as fancy/delicious as the recipe here seems, but if you need something fast for breakfast at work it's fantastic. I don't like sweet breakfast, so this is perfect.
Can you give a suggestion of what kind of greens or other veggie would work? I need something really fast that will work with the microwave, because of back problems that keep me from standing a long time.
@@mhelen7360 The easiest is baby spinach - you don't have to cut it up, and it wilts so fast, you don't even really need to do the extra minute in the microwave - just stir it into hot oatmeal and wait. But I've used collards, chard, and kale at work and just torn them up by hand. If you like mustard greens, they work too.
I, too, prefer savory oats over sweet ones. I do kale or spinach, nooch, black pepper and onion powder. I usually a little squirt of mustard right before eating.
Steel cut oats, curry, garlic, black pepper and olive oil is my go-to savory oats to try to help control arthritis pain. And yes, sometimes l add other veggies. The "base" for arthritis pain control, stays the same. Only the garlic is optional. 😉✌️❤️🦋🙏
Hello everyone! I always save my kitchen scraps in a gallon bag or two in the freezer. Things like carrot peels and ends, cucumber peels, onion skin and ends, garlic skins, celery trimmings, root veg scraps and when my bags get full I roast them all and make a delicious salt free veggie stock and freeze that in quart containers. Don’t use glass in the freezer. I bought quart containers on Amazon. BPA free and whatnot. This saves money and it’s the best stock!!
I have to say I love a bowl of mushrooms as a weekend afternoon snack. I boil them, then drain and cook in a little oil (olive) add some salty amino, soy sauce, wooster sauce as you like, then some herbs and lastly a little sweet vermouth. Cook off the alcohol! YUMMY on some toast.
I was inspired by savory oats in the past and it helped me to come up with my breakfast staple. I make steel cut oats in my instant pot every week (batch cooked) and I make a veggie soup every week (batch cooked). I always add a bean/ legume to the soup with lots of veggies. I serve the oats and soup together for oat soup. The oats kind of separate in the soup and the meal is very satisfying. I eat it 6 to 7 days a week and I enjoy switching up the soup I make each week for lots of variety. I think the soup fills me up more than just savory oats do.
You can literally add oats to anything. To a soup mix, to a curry, to tomato/pasta sauce base, coffee and chocolate mix, salt & pepper mix, mushroom garlic powder, etc. Hot warm oats are the best in my opinion. Don't really like cold overnight oats, always feels uncooked.
Holy smokes I love this one for so many reasons! Savory oats? Check. Easy-peasy dump and wait? Check. Um...smoky mushroom topping? Check, check, check! Ya'll are geniuses and my love for you knows no bounds.
I overnight soak steel cut oats and use that as a basic grain (like I would quinoa, rice, etc). I suspect that cooking them (instead of soaking) would provide an even better mouth feel, but in the RV we often try to conserve power. Just another idea. Thanks for the video!
@@Fudgeey yep. That's exactly what I was doing - no cooking at all. Try it. It won't hurt you. But, you may not care for the some what hardness of them. It's been a while since I baught steel cut oats (maybe a year?), so I don't remember the exact texture. Maybe I'll try it again later this week...thanks for the reminder :)
My Grandpa loved his oatmeal savory. My Dad did too. My dad put hot pepper flakes on it. I too like it with a little butter, salt n pepper on it. It’s delicious!
Update: Just tried this recipe this morning and I LOVE it! It's going to be a regular at this house. And those 'shrooms... so delicious! Posted earlier: I'm not going for a totally plant-based diet, but I do love oatmeal and have been experimenting with different ways to enjoy it. This looks tasty! I also like how you sauteed the shrooms without any fat.
I can tell just by watching that this will become a late evening favorite. I frequently don’t get hungry until around 8 p.m. or so, and everything else takes too long to cook or is too heavy. This is fast, easy, and it looks yummy! I can’t wait!
Thank you Thank you Thank you, for keeping things simple and yet tasting good. I cannot tell you how many people think eating this way is expensive or hard. It doesn't have to be that way and You and Reebs have such great ideas and videos on how to accomplish this. I frequently point them to your channel. Keep up the good work. OH yes and I am making this dish tonight!!
I have been making savory oatmeal at home for years! I use oats instead of pasta or rice. Recently I've been using oat bran it has a slightly nutty flavor. I often add sesame seeds or almond meal too. Savory herbs like parsley or basil. Some veggies. It is also good cold cut in slices as a side
I really appreciate this video. I loved Rice-a-Roni as a kid and I’ve been afraid to try savory oats although my husband loves them. Now after watching this I think I need to give this recipe a go!!
I have to come out of the closet here and admit that every time my husband leaves town for work, I'm "fishing" for this, Well Your World, recipe so I can get my fix of mushrooms with oats. My husband won't touch mushrooms with a 10 foot pole, let alone enjoy them in his oats. He's away this weekend and I've already stocked up on my "shrooms". Love you guys. Love your banter. And love your channel and products. Go Team WYW.
As a father to a young family (5 year old and 2 year old), my wife & I LOVE your approach! Admittedly, I do mentally think a lot about hitting all the vitamins & minerals, and using different hacks to get more nutrition from food, whether cooking or chopping, or mixing foods a certain way, but its second nature now so it's not even a challenge! But all it does is confirm that you really don't need to think hard. Eat plenty variety, make sure you've got a protein, "carb", and fat source with most your meals, and you'll be fine! It's nice to know the detail (if you're into that stuff, which I am), but it's not necessary! We have two very healthy vegan kids and they are beautiful, full of energy, rarely sick. If they are, they recover super quick. Eat wholefoods for the most part, but don't fret about using some meat replacements here and there etc. Or the odd sweet treat instead of making your own (which we do a lot). You'll be fine people! Chill out. Go vegan. 🌱
Absolute game changer! Cannot get over how easy and tasty this dish is. Thank you both. I added some chilli flakes and smoke tofu and I cannot get enough.
I’ll try it southern Italian style: oregano, black pepper, and when done sprinkle it with freshly grated Pecorino cheese. Any mild flavored vegetable could be included. Oh, I forgot fresh garlic- no powder for me.
Great recipe! Than k you!! I love your "simple" stuff… I always have roasted mushrooms in the fridge. Cooked, they will keep a week, at least. They go bad faster when they are raw! I use them in lots of things. I even grab 1 or 2 as a snack. I buy 2 ea 24 oz container’s from Sam’s. Rinse well to remove the growing medium. Lay them stem side up on a parchment lined sheet pan with sides. Place them as close as you want - they shrink! There are usually more than can fit onto the parchment paper. That’s OK! Stack the overage on top of the other mushrooms. Lightly sprinkle pepper over them. Sometimes I sprinkle a little salt, as well. It’s the only salt I add to any food. Roast @ 400°F for 1 hr + 15 minutes. You can just turn off the oven & let them cool in there. Mushrooms are magical & difficult to overcook. It can be done, but their cell walls are chitin (fiber), which resists burning.
Love this idea with red lentils.. yum! The savory oats reminds of Ann Esselstyn’s recipe in their newer recipe book. I make them at least twice a week now. It also has turmeric (I use curry) and shitakis, with kale and nutritional yeast. I add other spices too.. soooo delicious! I have to try it this way!!!
Gonna try this with whole oat groats. Should be similar to rice. Except they only take 18 to 20 min to cook, whereas rice (brown, and mixed wild rices) takes about 40. Gives me time to get other vegis ready to add. Love your recipe. Great ideas.
Hey guys! I just wanted to pop on again and tell you that I made these tonight, but instead of putting mushrooms on top, I mixed in your Siracha sauce(at the end), and MAN, it is SO good! You guys need to try it!❤❤❤
Use whole oats groats . Soak overnight or even cook to boil in heavy dutch oven. Turn of night heat re cook in morning. Added step soak for one day with apple cider vinegar or kefir . See nourishing traditions Sally Fallon ,Mary enigs book on soaking. At the herbal retreat school I chef for we stay savory with oats. No fruit But my vegan restaurant chef fDave ( giving tree Phoenix) will add pomegranate seeds. A nice culinary dynamic contrast.. Savoy spiced,salty undertone and sweet seeds . Wow
Just as an aside I make my own vegetable stock - I noticed that there is a lot of discard like kale stems and broccoli stems and things like that I rough chop them throw it in the NutriBullet with some water and make a smoothie then I throw in some onions little garlic salt and pepper and just boil it and then strain it and I've got some really good homemade stock without wasting food
I always use oat groats to make savory oats. I add the same seasonings but I also add fire roasted diced tomatoes and an onion in addition to the mushrooms and spinach. I will definitely add lentils next time I make them. 😊
Savory oats (using oat groats) is an absolute gamechanger. I could eat them breakfast, lunch, and dinner. It's heaven. I'm going to have to try that recipe. Thank you.
To stick with something for the long term it has to be made simple enough in your mind that you will be able to keep it up. I’ve studied up on a lot of these vegan doctors because I have had an interest for several years to turn vegan. Though I’m not a vegan now, I have improved my nutrition. A few things I’ve learned that are most important 1) You have to make healthy foods taste good to you or you’ll fail. I can’t eat plain beans for the long haul. But I do love chili. But chili is too complicated for me to make or have the patience for. I really don’t enjoy cooking. So I simply mix a can of black beans with some tomato sauce or paste and add cumin and maybe chili powder, put it in a tortilla with some salsa if you wish and voila you have something that tastes close enough to a bowl of chili, or to a hamburger burrito or taco, but without the prep time while all the while you still get the awesome health benefits of beans. This sort of preparation is simply the vehicle that allows me to eat my beans regularly. This leads me to point 2) it has to be simple enough so you can stick to it. I dislike most vegetables. But I know how important they are to me. So I juice my vegetables for the day in one sitting. Drink and done. Does it taste good? Not really. But I can live with that because it’s down the hatch pretty quick and it’s the simplest way for me to get my vegetables in. 3) you have to know what’s important to you. I can go without eating meat, except for fish. I eat a can of sardines everyday and salmon a handful of times/month for its EPA and DHA. There is long-standing and current evidence that these omega-3’s are highly correlated to heart and blood vessel and brain health. Is fish absolutely necessary for health? No way. But I would rather get my DHA/epa from fatty fish than from a supplement. I always try to put food over supplements when I can. My body tells me to eat fish and beans. It’s never told me to eat other types of meat or dairy or eggs. Although I’ve eaten plenty of those things in my life, it was always out of enjoyment or food cravings, not what my body truly was asking for. I can remember as a kid going to Cracker Barrel. While everyone else got burgers and other meat, I always felt drawn to their fish offering which was catfish and that’s what I would get. There are a lot more points I could make. But simplicity, enjoying your food, and listening to your body are things that have helped me.
Really good suggestion. I don’t mind some brocolli and celery and carrots. In a recipe like you said is easier. But to feel like I’m getting enough and a wide variety of them I like to juice.
GREAT IDEA as I am going to use what I already have in the fridge and substitute the spinach with cabbage at the moment😁My Mother sent this video to Me and She KNOWS I NEVER follow a recipe!😂 I LOVE TO CREATE AND I AM GRATEFUL TO KNOW THIS AS I NEVER THOUGHT ABOUT MIXING LENTILS AND OATMEAL TOGETHER! THIS WILL BE A DEFINITE CONSISTANT MEAL IDEA❣👍😋😍💗🥰❣
Thank you for sharing this and teaching simple recipes that are good. You are right , too many are making WFPB more complicated. Sure like your videos, many thanks for all you do.
just made them, but put sprouts on top because I didnt have mushrooms at hand. Very, very tasty! Will make it again for sure. Also, I dumped in two handful of frozen kale instead of spinach.. awesome. thanks for the inspo!
Dunno how I'm just now discovering your channel (just subscribed) but I went straight into my kitchen and made this. Perfection! Added frozen kale to mine. THANK YOU!!
Your demo is very well done, I appreciate a You Tubers that does not over do the talk. Curious is there a benifit to doing a dish like this with oats as versed farrow, brown rice or quinoa?
Amazing savory oats, thank you for taking me outside the box! Love the lentil add. I used Trader Joe's smoky bbq coconut aminos on the mushrooms. Yummy!
Aww this is awesome I am glad that I found this video. I have a large bag of oats and I was looking for something to utilize it. It worked well thank you.
Absolutely LOvE Savory oats 😁 First started making them from Anne Esselstyn’s then just went crazy with raw garlic and tons of veggies ! You might try some sriracha on it ,It’s Great ! Now I will start putting red lentils in mine !Thanks for the great video 👏👍❤️
I followed your recipe, and it is absolutely delicious and very soothing to the stomach. I have made it two times already because my husband and I really enjoy it, and it is so nutritious as well! Thank you for sharing so many wonderful recipes on your channel!
Will have to try this recipe Dillon because I need a change from my usual breakfast which is Oatmeal with cinnamon and a mixture of seeds. Another fantastic video and love 🥰it. Love ❤Dillon and 💕Reebs.
This looks amazing! I heard you say in the video that it was about half a cup of red lentils and half a cup of oats but I see in the written recipe that it's half a cup of red lentils and a full cup of oats. Can you please clarify? Thank you!
Wow ! Thank you, I have tried it and it is very good ! I am planning to live on my sailboat ( starting in 2025 ) and this is the perfect healthy, quick and easy to make/reheat meal when sailing and dry ingredients are, of course, are on my long list of essential food supplies because they are easy to store, to find and light weight.
I really appreciate a new fresh idea on making oatmeal! I usually make mine with blueberries! Walnuts ‘ Surgar free syrup! Cinnamon! Chia seeds! Flex too
Savory oats; 1 cup steel cut oats, 6 TBSP nooch, 3 cups water, 1/2 tsp turmeric, 1- 14 oz can diced tomatoes( I use salt free), 1 tsp each onion and garlic powder, 1 carton mushrooms, chopped. Bring to boil and cook about 15 min, OR, 10 minutes in the instant pot, add as much spinach as you like at the end of cooking, OR, add chopped kale with rest of ingredients and cook.
Dillion, you've done it again!!! I have everything needed to make this for tomorrow's brunch. Could I use dry, mixed mushrooms that I got from Costco to top this dish? Yes, I will hydrate them first. 😋
This recipe is so good! And of course the spinach and mushrooms is just all optional. Anything can be added to it. Thank you for the awesome recipe I started eating this last year. Talk about comfort food
My Mom used to make DIY rice a roni with rice, broken spaghetti, worcestershire sauce, soy sauce and some other stuff. This sounds a bit better. I'm not a vegan so I might put an egg on top of all that but the cooking method is solid. Will definitely try with steel cut oats too!
Why taint a great meal with huge dollop of cholesterol that comes with a huge side of cruelty? Hens lead miserable, painful lives and newborn male baby chicks are ground up alive for eggs.
Look like Japanese OJIYA. We use leftover rice with miso soup or after we have NABE(soup , vegetable, fish or meat cook together) add rice at last put all over beaten egg.
Honestly, there is no reason to ever by stock in the box. All of it comes from the same two companies. Better to just buy 'Better than Bullion' So much flavour!
Ooooooh! Savoury oats! Whaaaaaaat? Where have you been all my life? I dont like sweets in the AM (even fruits are too sweet so early in the day). I’ve been trying forever to go more towards a vegan lifestyle, but have found breakfast so difficult, so I’ve still been having a poached egg most mornings. I am going to try this tomorrow morning!!!
Click HERE for the recipes: bit.ly/SanFranciscoOats
I LOOOOOVE savory oats. I bring a cup of oats, a container of whatever greens, and a little container with tamari and black pepper with me to work. Microwave the oats for 2 minutes, add the greens and microwave one more minute, then add the tamari and black pepper. Not as fancy/delicious as the recipe here seems, but if you need something fast for breakfast at work it's fantastic. I don't like sweet breakfast, so this is perfect.
Thanks you
Can you give a suggestion of what kind of greens or other veggie would work? I need something really fast that will work with the microwave, because of back problems that keep me from standing a long time.
@@mhelen7360 The easiest is baby spinach - you don't have to cut it up, and it wilts so fast, you don't even really need to do the extra minute in the microwave - just stir it into hot oatmeal and wait. But I've used collards, chard, and kale at work and just torn them up by hand. If you like mustard greens, they work too.
@@goodwifeweaver Thank you SO much! A bag of prewashed spinach... what could be easier!! :-)
I, too, prefer savory oats over sweet ones. I do kale or spinach, nooch, black pepper and onion powder. I usually a little squirt of mustard right before eating.
Steel cut oats, curry, garlic, black pepper and olive oil is my go-to savory oats to try to help control arthritis pain. And yes, sometimes l add other veggies. The "base" for arthritis pain control, stays the same. Only the garlic is optional. 😉✌️❤️🦋🙏
Hello everyone! I always save my kitchen scraps in a gallon bag or two in the freezer. Things like carrot peels and ends, cucumber peels, onion skin and ends, garlic skins, celery trimmings, root veg scraps and when my bags get full I roast them all and make a delicious salt free veggie stock and freeze that in quart containers. Don’t use glass in the freezer. I bought quart containers on Amazon. BPA free and whatnot. This saves money and it’s the best stock!!
Yes! That is a great way to make your own veggie stock
I just made it with Steel Cut Oats. It's even more like Rice-a-Roni. Ding Ding! Added Bok Choy and Arugula and some shisito peppers
You answered y question about steel cut oats! Thank you.
I have to say I love a bowl of mushrooms as a weekend afternoon snack. I boil them, then drain and cook in a little oil (olive) add some salty amino, soy sauce, wooster sauce as you like, then some herbs and lastly a little sweet vermouth. Cook off the alcohol! YUMMY on some toast.
I was inspired by savory oats in the past and it helped me to come up with my breakfast staple. I make steel cut oats in my instant pot every week (batch cooked) and I make a veggie soup every week (batch cooked). I always add a bean/ legume to the soup with lots of veggies. I serve the oats and soup together for oat soup. The oats kind of separate in the soup and the meal is very satisfying. I eat it 6 to 7 days a week and I enjoy switching up the soup I make each week for lots of variety. I think the soup fills me up more than just savory oats do.
Sounds delicious, great way to set yourself up for success
That sounds so good I'll have to try it. Thank you for sharing. 🙏
We made in India with vegetables and called it masala oats
I get Dahl tadke from a restaurant and mix oats into it
You can literally add oats to anything. To a soup mix, to a curry, to tomato/pasta sauce base, coffee and chocolate mix, salt & pepper mix, mushroom garlic powder, etc.
Hot warm oats are the best in my opinion. Don't really like cold overnight oats, always feels uncooked.
I use corn and hot peppers in mine or whatever other veggies I have (even okra is good)
One big difference is I cook mine in my rice cooker
Holy smokes I love this one for so many reasons! Savory oats? Check. Easy-peasy dump and wait? Check. Um...smoky mushroom topping? Check, check, check! Ya'll are geniuses and my love for you knows no bounds.
I overnight soak steel cut oats and use that as a basic grain (like I would quinoa, rice, etc). I suspect that cooking them (instead of soaking) would provide an even better mouth feel, but in the RV we often try to conserve power. Just another idea.
Thanks for the video!
You mean you don't cook the steel cut oats at all? Just eat them soaked and raw?
@@Fudgeey yep. That's exactly what I was doing - no cooking at all. Try it. It won't hurt you. But, you may not care for the some what hardness of them. It's been a while since I baught steel cut oats (maybe a year?), so I don't remember the exact texture. Maybe I'll try it again later this week...thanks for the reminder :)
Great recipe. I added black pepper to help with turmeric absorption, and green onions. The mushrooms are an awesome addition.
I'm usually a sweet oats girl but I LOVE these savory oats. It's my new favorite meal.
My Grandpa loved his oatmeal savory. My Dad did too. My dad put hot pepper flakes on it. I too like it with a little butter, salt n pepper on it. It’s delicious!
Update: Just tried this recipe this morning and I LOVE it! It's going to be a regular at this house. And those 'shrooms... so delicious!
Posted earlier: I'm not going for a totally plant-based diet, but I do love oatmeal and have been experimenting with different ways to enjoy it. This looks tasty! I also like how you sauteed the shrooms without any fat.
So glad you enjoyed the recipe!
I can tell just by watching that this will become a late evening favorite. I frequently don’t get hungry until around 8 p.m. or so, and everything else takes too long to cook or is too heavy. This is fast, easy, and it looks yummy! I can’t wait!
I didn’t have rolled oats, so I made this with oat groats in the instant pot. Turned out great!
Awesome
Thank you Thank you Thank you, for keeping things simple and yet tasting good. I cannot tell you how many people think eating this way is expensive or hard. It doesn't have to be that way and You and Reebs have such great ideas and videos on how to accomplish this. I frequently point them to your channel. Keep up the good work. OH yes and I am making this dish tonight!!
I have been making savory oatmeal at home for years! I use oats instead of pasta or rice. Recently I've been using oat bran it has a slightly nutty flavor. I often add sesame seeds or almond meal too. Savory herbs like parsley or basil. Some veggies. It is also good cold cut in slices as a side
I really appreciate this video. I loved Rice-a-Roni as a kid and I’ve been afraid to try savory oats although my husband loves them. Now after watching this I think I need to give this recipe a go!!
Thank you so much for this recipe. It will definitely go on my favorite repeat list. I appreciate you sharing 😊
I have to come out of the closet here and admit that every time my husband leaves town for work, I'm "fishing" for this, Well Your World, recipe so I can get my fix of mushrooms with oats. My husband won't touch mushrooms with a 10 foot pole, let alone enjoy them in his oats. He's away this weekend and I've already stocked up on my "shrooms". Love you guys. Love your banter. And love your channel and products. Go Team WYW.
As a father to a young family (5 year old and 2 year old), my wife & I LOVE your approach! Admittedly, I do mentally think a lot about hitting all the vitamins & minerals, and using different hacks to get more nutrition from food, whether cooking or chopping, or mixing foods a certain way, but its second nature now so it's not even a challenge! But all it does is confirm that you really don't need to think hard. Eat plenty variety, make sure you've got a protein, "carb", and fat source with most your meals, and you'll be fine!
It's nice to know the detail (if you're into that stuff, which I am), but it's not necessary!
We have two very healthy vegan kids and they are beautiful, full of energy, rarely sick. If they are, they recover super quick. Eat wholefoods for the most part, but don't fret about using some meat replacements here and there etc. Or the odd sweet treat instead of making your own (which we do a lot). You'll be fine people! Chill out. Go vegan. 🌱
Beautifully said.
@@WellYourWorld thank you, man.
@@WellYourWorldYou mentioned tumeric. I didn't see you put it in.
I made this for dinner tonight and let me just tell you it was AMAZING ❤
Absolute game changer! Cannot get over how easy and tasty this dish is. Thank you both. I added some chilli flakes and smoke tofu and I cannot get enough.
What kind of smoke tofu do you use?
I make whole grain cereal sometimes ! With a fruit smoothie! I’am still new here starting plant based
I’ll try it southern Italian style: oregano, black pepper, and when done sprinkle it with freshly grated Pecorino cheese. Any mild flavored vegetable could be included. Oh, I forgot fresh garlic- no powder for me.
Great recipe! Than k you!! I love your "simple" stuff…
I always have roasted mushrooms in the fridge. Cooked, they will keep a week, at least. They go bad faster when they are raw! I use them in lots of things. I even grab 1 or 2 as a snack.
I buy 2 ea 24 oz container’s from Sam’s. Rinse well to remove the growing medium. Lay them stem side up on a parchment lined sheet pan with sides. Place them as close as you want - they shrink! There are usually more than can fit onto the parchment paper. That’s OK! Stack the overage on top of the other mushrooms. Lightly sprinkle pepper over them. Sometimes I sprinkle a little salt, as well. It’s the only salt I add to any food.
Roast @ 400°F for 1 hr + 15 minutes. You can just turn off the oven & let them cool in there. Mushrooms are magical & difficult to overcook. It can be done, but their cell walls are chitin (fiber), which resists burning.
Love this idea with red lentils.. yum! The savory oats reminds of Ann Esselstyn’s recipe in their newer recipe book. I make them at least twice a week now. It also has turmeric (I use curry) and shitakis, with kale and nutritional yeast. I add other spices too.. soooo delicious! I have to try it this way!!!
Love savory oats! This is like Khichdi (Indian dish made of rice and lentils). I make this often, but I add more spices and it’s delicious:)
I’d love your recipe for this
Sounds delicious.
I first made savory oats in 1973. Mushrooms were in it. Will use red lentils next time for sure!
Gonna try this with whole oat groats. Should be similar to rice. Except they only take 18 to 20 min to cook, whereas rice (brown, and mixed wild rices) takes about 40. Gives me time to get other vegis ready to add. Love your recipe. Great ideas.
Let us know how it turns out!
Hey guys! I just wanted to pop on again and tell you that I made these tonight, but instead of putting mushrooms on top, I mixed in your Siracha sauce(at the end), and MAN, it is SO good! You guys need to try it!❤❤❤
Just came across your channel. This is the first recipe I’m viewing. I love savory oats! Can’t wait to try! Chef’s kiss! 🤩
This looks like heaven. Savory porridge is my favorite food ever. I'm going to try this for lunch!
Then you Have No idea what Heaven looks like.
Use whole oats groats . Soak overnight or even cook to boil in heavy dutch oven. Turn of night heat re cook in morning.
Added step soak for one day with apple cider vinegar or kefir .
See nourishing traditions Sally Fallon ,Mary enigs book on soaking.
At the herbal retreat school I chef for we stay savory with oats.
No fruit
But my vegan restaurant chef fDave ( giving tree Phoenix)
will add pomegranate seeds. A nice culinary dynamic contrast..
Savoy spiced,salty undertone and sweet seeds . Wow
Yes! I did it up like we did grits in the south. And healthier than corn.
What a wild way to make oats. That is a definite must try. Thanks😊
Just as an aside I make my own vegetable stock - I noticed that there is a lot of discard like kale stems and broccoli stems and things like that I rough chop them throw it in the NutriBullet with some water and make a smoothie then I throw in some onions little garlic salt and pepper and just boil it and then strain it and I've got some really good homemade stock without wasting food
I always use oat groats to make savory oats. I add the same seasonings but I also add fire roasted diced tomatoes and an onion in addition to the mushrooms and spinach. I will definitely add lentils next time I make them. 😊
Savory oats (using oat groats) is an absolute gamechanger. I could eat them breakfast, lunch, and dinner. It's heaven. I'm going to have to try that recipe. Thank you.
This is ABSOLUTELY AMAZING! This is what I am turning to if I’m craving scrambled eggs/omelettes.
I've never heard of savory oats until I saw the title of this video. But, now I'm intrigued and looking forward to trying this with the mushrooms.
You are going to love it!
I love your simple, fast and delicious style of cooking - and I always add some raw onions and fresh green leaves ( spinate or whatever I have 🍀💚🐸😀
To stick with something for the long term it has to be made simple enough in your mind that you will be able to keep it up. I’ve studied up on a lot of these vegan doctors because I have had an interest for several years to turn vegan. Though I’m not a vegan now, I have improved my nutrition. A few things I’ve learned that are most important 1) You have to make healthy foods taste good to you or you’ll fail. I can’t eat plain beans for the long haul. But I do love chili. But chili is too complicated for me to make or have the patience for. I really don’t enjoy cooking. So I simply mix a can of black beans with some tomato sauce or paste and add cumin and maybe chili powder, put it in a tortilla with some salsa if you wish and voila you have something that tastes close enough to a bowl of chili, or to a hamburger burrito or taco, but without the prep time while all the while you still get the awesome health benefits of beans. This sort of preparation is simply the vehicle that allows me to eat my beans regularly. This leads me to point 2) it has to be simple enough so you can stick to it. I dislike most vegetables. But I know how important they are to me. So I juice my vegetables for the day in one sitting. Drink and done. Does it taste good? Not really. But I can live with that because it’s down the hatch pretty quick and it’s the simplest way for me to get my vegetables in. 3) you have to know what’s important to you. I can go without eating meat, except for fish. I eat a can of sardines everyday and salmon a handful of times/month for its EPA and DHA. There is long-standing and current evidence that these omega-3’s are highly correlated to heart and blood vessel and brain health. Is fish absolutely necessary for health? No way. But I would rather get my DHA/epa from fatty fish than from a supplement. I always try to put food over supplements when I can. My body tells me to eat fish and beans. It’s never told me to eat other types of meat or dairy or eggs. Although I’ve eaten plenty of those things in my life, it was always out of enjoyment or food cravings, not what my body truly was asking for. I can remember as a kid going to Cracker Barrel. While everyone else got burgers and other meat, I always felt drawn to their fish offering which was catfish and that’s what I would get. There are a lot more points I could make. But simplicity, enjoying your food, and listening to your body are things that have helped me.
Really good suggestion. I don’t mind some brocolli and celery and carrots. In a recipe like you said is easier. But to feel like I’m getting enough and a wide variety of them I like to juice.
GREAT IDEA as I am going to use what I already have in the fridge and substitute the spinach with cabbage at the moment😁My Mother sent this video to Me and She KNOWS I NEVER follow a recipe!😂 I LOVE TO CREATE AND I AM GRATEFUL TO KNOW THIS AS I NEVER THOUGHT ABOUT MIXING LENTILS AND OATMEAL TOGETHER! THIS WILL BE A DEFINITE CONSISTANT MEAL IDEA❣👍😋😍💗🥰❣
I ate a lot of Rice-a-Roni in my college days (along with Top Ramen). I will try these since you've made me a savory oat convert! 😁
haha we have been known to make savory oat non-believers into believers!
@@WellYourWorld ok then I just try I’d like to become a believer but it hasn’t happened yet
I'm a big fan of savory oats. I cook them so many ways. Mushrooms are one of my most favorite ways to flavor to oats.
this recipe is perfect for you!
This was absolutely delicious. Thank you for sharing!
Thank you for sharing this and teaching simple recipes that are good. You are right , too many are making WFPB more complicated. Sure like your videos, many thanks for all you do.
Looks yummy! Perfect for red lentils since they fall apart so fast! Can’t wait to make this
I agree! Red lentils in savory oats is awesome. I usually soak them in advance if I think of it so they cook even faster.
I loved it. Made it for me and the hubster. Made a nice serving for two. Keep em coming. Thanks.
Can't wait to try this. I usually eat Chinese style savory oats. I used to love Rice a Roni.
This looks fantastic. Reminds me of a nice risotto. I'll be trying it for sure, thanks.
Yes! Hope you enjoy!
Damn that looks good, and I love how you try to light on the salt and no oil
Subbed right away
I make this every single week! Even my SAD husband enjoys them. Thank you!
Those look so good. I’ll try them after I finish my Mary’s potato mini.
I made this today and it’s my new favorite savory oatmeal. It really does taste like Rice A Roni! Thank you so much!
First time trying savory oats and you were right, this is a game changer for me. So good! Thank you so much for sharing this recipe.
Glad you gave savory oats a try!
I eat savory oats every morning and will be trying these tomorrow! I'm a real fan of steel cut oats... do you think they would work in this recipe?
just made them, but put sprouts on top because I didnt have mushrooms at hand. Very, very tasty! Will make it again for sure. Also, I dumped in two handful of frozen kale instead of spinach.. awesome. thanks for the inspo!
Dunno how I'm just now discovering your channel (just subscribed) but I went straight into my kitchen and made this. Perfection! Added frozen kale to mine. THANK YOU!!
Welcome to our community! Glad you enjoyed the recipe
Excited to try this. I love a savoury breakfast.
Your demo is very well done, I appreciate a You Tubers that does not over do the talk. Curious is there a benifit to doing a dish like this with oats as versed farrow, brown rice or quinoa?
Amazing savory oats, thank you for taking me outside the box! Love the lentil add. I used Trader Joe's smoky bbq coconut aminos on the mushrooms. Yummy!
Have some sprouted oats that I got from Costco, can't wait to try this with them. Already hooked on mushrooms.
Aww this is awesome I am glad that I found this video. I have a large bag of oats and I was looking for something to utilize it. It worked well thank you.
I was actually eating eggs! Pizza! And burgers for years! I actually gave them all up to starting eating healthier with plant based
That's great Geno!
Absolutely LOvE Savory oats 😁 First started making them from Anne Esselstyn’s then just went crazy with raw garlic and tons of veggies ! You might try some sriracha on it ,It’s Great ! Now I will start putting red lentils in mine !Thanks for the great video 👏👍❤️
I’ll try southern Italian style: oregano, black pepper, and when done sprinkle with freshly grated Pecorino cheese.
@@maryloudascoli thats my favorite. risotto style
I followed your recipe, and it is absolutely delicious and very soothing to the stomach. I have made it two times already because my husband and I really enjoy it, and it is so nutritious as well! Thank you for sharing so many wonderful recipes on your channel!
That's great to hear Leslie!
Great idea about using the mushrooms as a salad topper.
Thanks, I have been searching for a savory oatmeal.
I do love vegan food and your recipes
I made this recipe and it was delicious! Thanks so much for sharing. Love your channel.
Will have to try this recipe Dillon because I need a change from my usual breakfast which is Oatmeal with cinnamon and a mixture of seeds. Another fantastic video and love 🥰it. Love ❤Dillon and 💕Reebs.
Just made it for my b'fast. Glad I found your site. Going healthy way after finding a block and putting a stent last week.
We are glad you found us. Feel better soon!
This looks amazing! I heard you say in the video that it was about half a cup of red lentils and half a cup of oats but I see in the written recipe that it's half a cup of red lentils and a full cup of oats. Can you please clarify? Thank you!
The written recipe is the most updated version!
Wow ! Thank you, I have tried it and it is very good ! I am planning to live on my sailboat ( starting in 2025 ) and this is the perfect healthy, quick and easy to make/reheat meal when sailing and dry ingredients are, of course, are on my long list of essential food supplies because they are easy to store, to find and light weight.
I didn't know you were expecting again. Congratulations!
Try putting some riced cauliflower instead of lentils. Love it in my savory oats.
awesome idea
I'm going to have to give this a try. I never liked oatmeal for some reason, but I do love savory! Thanks
Hope you enjoy
I have a huge bag of red lentils and will definitely try this with some oats and veggies!
I really appreciate a new fresh idea on making oatmeal! I usually make mine with blueberries! Walnuts ‘ Surgar free syrup! Cinnamon! Chia seeds! Flex too
love the pizza bake, can't wait to try this version, I do something similar with steel cut oats in the I pot with mushrooms and tomatoes
Recipe please.
I'm traveling right now, when I get home I will send it@@face1647
Savory oats; 1 cup steel cut oats, 6 TBSP nooch, 3 cups water, 1/2 tsp turmeric, 1- 14 oz can diced tomatoes( I use salt free), 1 tsp each onion and garlic powder, 1 carton mushrooms, chopped. Bring to boil and cook about 15 min, OR, 10 minutes in the instant pot, add as much spinach as you like at the end of cooking, OR, add chopped kale with rest of ingredients and cook.
Thank you guys you guys look so good together and the dish was scrumptious because I make savory oats all the time
This is great with the Galaxy Dust and nutritional yeast as the seasoning!
Dillion, you've done it again!!! I have everything needed to make this for tomorrow's brunch. Could I use dry, mixed mushrooms that I got from Costco to top this dish? Yes, I will hydrate them first. 😋
Worth a try!
This recipe is so good! And of course the spinach and mushrooms is just all optional. Anything can be added to it. Thank you for the awesome recipe I started eating this last year. Talk about comfort food
Glad you have been loving the recipe Debbie!
@@WellYourWorldCould not see the brand of liquid smoke. Where do you get it?
this sounds so good. I love quick cooking
My Mom used to make DIY rice a roni with rice, broken spaghetti, worcestershire sauce, soy sauce and some other stuff. This sounds a bit better. I'm not a vegan so I might put an egg on top of all that but the cooking method is solid. Will definitely try with steel cut oats too!
Why taint a great meal with huge dollop of cholesterol that comes with a huge side of cruelty? Hens lead miserable, painful lives and newborn male baby chicks are ground up alive for eggs.
@@tofuneverbleeds Bless your heart❤
The best broth in regards to ingredients is the Trader Joe's brand.
I’ve never tried savory oatmeal! It looks delicious
I look forward to the Facebook page blowing up with people trying this recipe. :) Looks delicious!
Still haven't tried savory oats. Have bookmarked. When I do try, I'll let you know, but they look delicious.
I am making these today!!!! They look amazing.
Look like Japanese OJIYA. We use leftover rice with miso soup or after we have NABE(soup , vegetable, fish or meat cook together) add rice at last put all over beaten egg.
wow this looks soo good. have you tried adding in also some kind of vegan cream ? thankyou for the recipe
You could add in some cashew cream, but the red lentils do a good job of making it creamy
Honestly, there is no reason to ever by stock in the box. All of it comes from the same two companies. Better to just buy 'Better than Bullion' So much flavour!
I use to love rice A roni, so I'm looking forward to trying this.
Ooooooh! Savoury oats! Whaaaaaaat? Where have you been all my life? I dont like sweets in the AM (even fruits are too sweet so early in the day). I’ve been trying forever to go more towards a vegan lifestyle, but have found breakfast so difficult, so I’ve still been having a poached egg most mornings. I am going to try this tomorrow morning!!!
Check out our vegan breakfast playlist, almost all of the recipes are savory ruclips.net/p/PLKhuC_bnruhrl2O7sAMNyAWpPs2htub_H&si=Sefj_QOgr4fGFWJi