Oatmeal Risotto that is creamy, filling, inexpensive, and full of nutrients. Perfect for a quick and easy breakfast, lunch, or dinner!
This is creamy and savory oatmeal risotto recipe is sure to become your favorite quick savory breakfast or dinner staple. It’s a powerhouse of a meal made with hearty steel-cut oats, meaty mushrooms, and iron-rich spinach.
Not only is this recipe creamy, rich, and super filling, it’s very affordable. It is made with steel-cut oats, meaty shitake mushrooms, peas and nutritional yeast. The peas are there to give the dish a quintessential risotto feel – they just add some specks of color, flavor, and texture to an almost identical risotto recipe.
Breakfast bowl, meal-prepped lunch, or quick dinner… with this recipe, all of it is fair game.
I mean, the thing about oatmeal risotto is that you want it to be creamy and cheesy, but most importantly you want it cheesy. Lots of cheesy flavors. When you eat traditional risotto, it is quite rich and often very fattening. Made with things like parmesan cheese and butter. While this is delicious, this oftentimes leads to feeling super sleepy and sluggish after you eat it. Or maybe that’s just me? So this recipe is fully vegan and to get the cheesy rich flavor this recipe calls for nutritional yeast. If you haven’t nutritional yeast, then you will be shocked by the rich cheese flavor it has.
Guess what? This oatmeal risotto recipe has all the delicious qualities of risotto but is made super healthfully. The thing about oatmeal, it’s so versatile!
How To Make Simple Oatmeal Risotto That Is Vegan, Healthy and Delicious
First up: steel-cut oats. Just measure out your serving and cook over the stove.
Next up: while the oats are cooking, you’re going to saute your veggies. First start by water-sauteing the onions. This allows the recipe to be oil-free. Once they are translucent in color, add in the mushrooms, and salt and cook until golden brown.
And now: add in the spinach and frozen peas. Once the spinach has fully wilted, take off the heat.
Once the oats have fully cooked, add in a splash of unsweetened plant milk and nutritional yeast. I love soy milk for it’s richness and higher protein content. This gives the dish that creamy cheesiness. Mix together. The oats should not be watery. If it’s too wet, cook on medium and stir to help evaporate some of the liquid.
Then add the veggies to the oats and mix. If you like spice, add a pinch of red pepper flakes and a good crack of black pepper.
Oatmeal Risotto
Equipment
- Non-stick pan
- Non-stick pot
Ingredients
- 1 cup steel cut oats
- 2 cups water
- 1/2 cup unsweetned plant milk
- 2 cups spinach
- 1 cup mushrooms
- 3 tbsp nutritional yeast
- 1/2 cup frozen peas
- 1 clove garlic
- 1/2 onion
- salt and pepper to taste
Instructions
- Cook the steel cut oats to the package instructions
- While oats are cooking, in a separate pan, water saute the onion and galic until it is translucent in color.
- Then add in the sliced mushrooms. Cook until browned.
- Add in the spinach and frozen peas. Cook until the spinach has fully wilted and pea thaw.
- Once the oats are cooked, add in the milk and nutritional yeast. Mix together until thick and creamy. Then add in the veggies, salt and pepper to taste and red pepper flakes if you like it spicy. Then enjoy!
