Savory Vegetable & Gluten-Free Oatmeal: A Healthy Australian Breakfast
30 minutes
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About Savory Vegetable & Gluten-Free Oatmeal: A Healthy Australian Breakfast
Start your day the healthy Australian way with this vibrant and flavorful savory oatmeal! Packed with nutritious gluten-free oats, colorful capsicum, beans, cabbage, and carrots, this recipe is a delicious and wholesome alternative to traditional sweet breakfasts. Perfect for a quick and satisfying meal, it's also surprisingly versatile – adjust the vegetables to your liking!This recipe is a celebration of simple ingredients, combined to create a breakfast that's both comforting and good for you. It's ideal for weight management, cholesterol control, and blood sugar regulation. Plus, it's naturally gluten-free, making it a great choice for those with dietary restrictions.Mark your calendar for October 29th – National Oatmeal Day – and try this unique twist on a classic breakfast!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Oatmeal Base
- 1 cup Gluten-Free Rolled Oats
- 1 cup Vegetable Broth use low-sodium broth for best results
Vegetables
- 1/2 cup Bell Peppers finely chopped
- 1/2 cup Beans green, trimmed and finely chopped
- 1/2 cup Cabbage finely shredded
- 1 medium Carrot finely chopped
Aromatics & Seasoning
- 2 tbsp Spring Onions finely chopped
- 1 clove Garlic minced
- 1 tsp Ginger grated
- 1 tsp Paprika substitute with smoked chili powder if desired, smoked
- 1 tbsp Lemon Juice
- 1 tsp Salt or to taste
- 1 tbsp Olive Oil
Instructions
Prepare the Oatmeal
- Bring 1 cup of vegetable broth or water to a boil in a saucepan. Add 1 cup of gluten-free rolled oats and reduce heat to low. Simmer for 5-7 minutes, or until oats are cooked through and creamy, stirring occasionally.
Sauté the Vegetables
- Heat 1 tbsp olive oil in a separate pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add the chopped capsicum, green beans, cabbage, and carrots. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
Combine and Season
- Pour the sautéed vegetables into the cooked oatmeal. Stir in grated ginger, smoked paprika, salt, and lemon juice. Mix well to combine.
Serve
- Remove from heat and serve immediately. Garnish with finely chopped spring onions, if desired.
Recipe Notes
Expert Tips
- For extra flavor, add a pinch of black pepper or other herbs like thyme or rosemary.
- Feel free to adjust the vegetables based on your preferences and what's in season. Mushrooms, spinach, or zucchini would be delicious additions.
- If you prefer a creamier oatmeal, add a splash of milk or cream at the end.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
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Recipe Nutrition
Calories: 100kcalCarbohydrates: 18gProtein: 4gFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 1710mgFiber: 4gSugar: 3g
Geeta Biswas
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3 Comments
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What a flavorful dish! Thanks for sharing.
Looks so yummy! Excited to make it.
This looks divine! Can’t wait to make it.