Thursday, September 18, 2014
Tasty Thursday: Savory Oatmeal and Veggies
You've probably noticed by now that I am a fan of nutritional yeast and tend to favor carrots, onions and kale when I cook veggies. I woke up today with a mad desire for savory oatmeal that just wouldn't subside until I set this up in the crock pot, let it cook, then dug in.
I forgot to take my vitamins the past two days so I'm guessing the desire for nutritional yeast came from my body seeking B-12. The yen for steel cut oats came from, I think, the hope of being able to dump something in the crock pot that was easy to assemble but would be tasty and delicious. Also, I have some business travel coming up and needed some leftovers to freeze in snack-size bags to take along for meals away from home. Most of the things I cook are quite liquidy and as we all know that doesn't cut it when you're going through airport security. I shouldn't have any problem with little bags of oatmeal and veggies. This turned out so yummy I had it for both lunch and dinner. It fed one sleever, plus two 'normal' eaters with enough for leftovers.
To my crockpot I added:
1 cup Bob's Red Mill organic steel cut oats
1 cup 5X protein unsweetened almond milk
2 cups Pacific organic mushroom broth
1 cup Bob's Red Mill large flake nutritional yeast
1 bunch beautiful organic CSA lacinato kale, chopped
8 medium organic CSA carrots, sliced into coins
1 organic CSA sweet onion, sliced
salt and garlic powder, to taste
I stirred it all together, cooked it three hours on high, then stirred it again before serving.
Have a savory oatmeal recipe you like? I'd love it if you shared it here.