Savory Vegan Oatmeal

A healthy and delicious savory vegan breakfast bowl with oats and fresh veggies you can make in the Instant Pot for meal prep or on the stove. A healthy way to start your day!

Prep Time 3

Cook Time 2

Pressurize and Depressurize Instant Pot 25

Total Time 30

Servings people

Calories 208kcal

Ingredients

▢ 2 cups broccoli finely chopped
▢ 2 cup cauliflower finely chopped
▢ 2 cup rolled oats
▢ 5 cups water separated
▢ 1 ½ teaspoon garlic powder
▢ ½ teaspoon onion powder
▢ 2 tablespoons nutritional yeast
▢ salt and pepper to taste
▢ olive oil or avocado slices optional

US Customary - Metric

Instructions

Instant Pot Instructions

Chop the veggies into small pieces.
2 cups broccoli, 2 cup cauliflower
Place the oats, broccoli, cauliflower and 4 cups of water in a 7 cup bowl that will fit in your instant pot and stir it up.
2 cups broccoli, 2 cup cauliflower, 2 cup rolled oats, 5 cups water
Add 1 cup of water into the bottom of the Instant Pot insert. Place the rack inside and then add the bowl with your oats into the IP. Lock the lid in place on the top of your Instant Pot and make sure the pressure release valve is closed.
5 cups water
Select high pressure cooking and set the time for 2 minutes. When it is finished cooking, let it naturally release for 10 minutes and then use quick release to vent the steam from the Instant Pot. Move the pressure release handle to “Venting”, using a wooden spoon or covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam.
Open the pressure cooker lid and stir in the nutritional yeast, garlic and onion powder. Taste and add salt and pepper as desired.
1 ½ teaspoon garlic powder, ½ teaspoon onion powder, 2 tablespoons nutritional yeast, salt and pepper
Serve up with a drizzle of olive oil or sliced avocado if desired.
olive oil or avocado slices

Stove Top Directions

Heat four cups of water in a pot on medium high heat. When water boils, add the broccoli and cauliflower and cook for 2 minutes.
Then stir in the 2 cups of oats and cook until all the water is absorbed and the oatmeal is tender, about five minutes.
When the oats are cooked, stir in the garlic powder, onion powder and nutritional yeast. Then add salt and pepper to taste.

Video

Notes

Use the Right Bowl. Make sure the insert bowl you use inside the Instant Pot is safe to be heated. Pyrex makes glass dishes that are oven safe and they have worked well for me. It also needs to be able to fit into your pressure cooker and hold up to 7 cups of food.

Use the Right Oats. Use rolled oats and NOT quick oats when making because the quick oats turn to complete mush when cooked in the Instant Pot.

Chopping the Veggies. Cut up the broccoli and cauliflower into very small pieces. Smaller pieces mix in better with the savory oats creating a pleasant texture without large chunks of vegetables.

Use Quick Release. Don't leave the oatmeal sitting in the Instant Pot with the lid secured past the 10 minutes of natural release. As long as the lid is in place the heat on the inside will continue cooking the oatmeal and cause it to be overly mushy.

Nutrition