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Savory Oatmeal
This savory oatmeal recipe with zucchini is a delicious breakfast or brunch with a lovely texture and consistency, a good dose of vegetables and gluten-free, vegetarian to boot!
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Breakfast, Brunch, Entrées
Cuisine:
Vegetarian
Diet:
Gluten Free, Vegetarian
Servings:
4
Calories:
495
kcal
Author:
Kristen Wood
Equipment
Rolled Oats
Ingredients
4
cups
water
2
cups
rolled oats
gluten free certified if necessary
2
zucchinis
grated
1
teaspoon
garlic powder
1/2
teaspoon
sea salt
1/4
teaspoon
freshly ground black pepper
4
eggs
1
cup
shredded vegetarian Parmesan or cheddar cheese
2
avocados
peeled and sliced
1/4
cup
chopped fresh parsley
Hemp seeds
optional
US Customary
-
Metric
Instructions
In a saucepan over high heat, bring the water to a boil.
Stir in the oats, zucchini, garlic powder, salt, and pepper.
Cover and reduce the heat to low.
Simmer for 5 minutes.
While the oats are cooking, prepare the eggs to your preference. Scrambled, fried, and soft boiled are all good choices. Set aside.
When the oats are done cooking, turn off the heat, stir in the cheese, cover, and let sit for 1 minute.
Divide the oats between 4 bowls. Top each bowl with 1 egg, a bit of sliced avocado, a sprinkle of parsley, and a pinch of hemp seeds (if using)
Notes
This recipe can be found in my cookbook
"The Vegetarian Family Cookbook".
You might also like
20 Gluten-Free Pancake Recipes.
Also see:
25 Best Vegetarian Breakfast Ideas.
Recipe as shown in images: with a fried egg and soft boiled eggs, respectively.
Also see:
Is Oat Milk Gluten Free?
Also see:
What to Serve with Pancakes
.
Nutrition
Serving:
1
bowl
|
Calories:
495
kcal
|
Carbohydrates:
41
g
|
Protein:
23
g
|
Fat:
28
g
|
Saturated Fat:
8
g
|
Cholesterol:
181
mg
|
Sodium:
783
mg
|
Potassium:
982
mg
|
Fiber:
12
g
|
Sugar:
4
g
|
Vitamin A:
776
IU
|
Vitamin C:
28
mg
|
Calcium:
377
mg
|
Iron:
4
mg