Yes, savory oatmeal is a thing and it’s amazing. Jen stirs up a vegetarian curry oatmeal that will make your tummy feel all warm and fuzzy.
INGREDIENTS
For the oatmeal:
1 cup quick cooking steel cut oats
1 ½ cups coconut milk
½ cup water
1 tbsp butter
1 medium zucchini, medium diced
½ tsp ginger, peeled and grated
1 garlic clove, grated
½ tsp turmeric powder
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp ground cardamon
¼ tsp cayenne pepper
Salt & pepper to taste
For the toppings:
1 tbsp green onions, thinly sliced
1 tbsp pine nuts, toasted
1 tbsp golden raisins
RECIPE
In a medium pot on medium-high heat, melt butter and sauté ginger, garlic, and spices, until it smells slightly nutty and fragrant.
Add zucchini and stir occasionally. Cook for about 2-3 minutes, or until tender. Remove half and set aside for the topping.
Add coconut milk and water to the pot and bring to a boil. Stir in the oats and cook on medium-low for about 6-8 minutes, or until softened to your liking. Taste for salt and pepper.
Serve in bowls and top with reserved zucchini, toasted pine nuts, golden raisins, and green onions.