Savory ״Cheesy" Oatmeal
This savory oatmeal is a creamy, protein-rich blend of oats, lentils, peas, and coconut milk. It’s fast, nourishing, and perfect for cozy meals, busy days, or gentle-on-the-gut dishes.
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Equipment
- Medium Pot
- Cutting board - optional, for herbs
- Knife - optional, for herbs
Ingredients
- ½ cup thick rolled oats
- ¼ cup yellow lentils
- 2 tbsp quick oats (optional)
- Water (200–300 ml)
- Grated carrot (optional)
- ½ cup frozen peas
- 200 ml coconut milk
- A handful of chopped kale
- ½ tsp salt
- 1 tbsp nutritional yeast
- ½ tsp turmeric
- Black pepper
- 1 tsp thyme
Toppings:
- Soy yogurt
- Chopped chives
- Chili oil
Instructions
- Start the base – Add the thick rolled oats, yellow lentils, and water to a medium pot. Turn the heat to medium, cover partially, and stir every few seconds to prevent sticking. Keep simmer gentle, and add water if the mixture isn’t fully covered.
- Build the creaminess – After about 5 minutes, once the oats have softened and expanded, add two-thirds of the coconut milk, the frozen peas, quick oats (if using), turmeric, thyme, salt, pepper, and nutritional yeast. Stir, cover for 1 minute, stirring often.
- Add the greens – Stir in the chopped kale, cover again, and cook for 2 more minutes, stirring every 20–30 seconds.
- Finish the dish – Uncover, add remaining coconut milk, taste, and adjust seasoning. Serve hot with soy yogurt, chives, and chili oil.
Notes
- IBS-friendly: Moderate coconut milk, skip garlic/onion, swap spinach for kale if needed.
- Storage: Keeps 3-4 days in airtight container; reheat with splash of water or coconut milk if needed. Add toppings fresh.