Howdy people! I’m back with another delicious bowl of comfort food! I’d be totally happy eating veggie filled bowls of comfort for the rest of my life! #bowllife They are simple and delicious and the possibilities are endless! Today I hopped on the savory oats train, thanks to my friend Allyson, over at Reclaiming Yesterday! As soon as she posted her savory oat bowls, I knew I had to make them ASAP!
Usually I’m a sweet breakfast person and because of rushed mornings, I usually choose to make a quick smoothie or yogurt, fruit and granola to power me through until lunch.
Filling and nutritious, these oats are sure to be your new favorite breakfast!
I had a friend join me in the kitchen today and we created these healthy bowls to eat as our lunch! We had so much fun brainstorming the flavor options! We are both vegetarians so that made it super easy to decide on the toppings! We both could not stop talking about how delicious they were and we agreed this was our new favorite way to enjoy oats! I had some everything bagel seasoning and wanted to put it to good use, so we decided on an Everything Bagel Oats theme.
To make these even more decadent, we added a couple of tablespoons of vegan cream cheese since bagels and cream cheese are a match made in heaven. This made the oats suuuuper creamy and luscious but you could certainly leave that out if you want (but why?)! While the oats cooked, we roasted up some Portobello mushrooms, sautéed some kale in some garlic, and boiled some 6 minute eggs (my fave). If vegan, you could omit the eggs of course and just load up on the veggies! We also added some harissa for a little spice and brightness to the dish and it did not disappoint!
Everything bagel seasoning is tossed with creamy oats and a dollop of vegan cream cheese! Swoon!
Let’s get to what is sure to be your new favorite way to eat oats!
Ingredients (serves 2)
1 cup of gluten free quick cooking oats (I use Bob’s Red Mill)
3 cups of vegetable stock
2 T vegan cream cheese (I like Kite Hill brand)
1 T everything bagel seasoning
3 cups baby kale*
3 cloves garlic chopped
2 eggs (I buy Vital Farms pasture raised eggs)*
1/2 avocado sliced thin
1/3 cup parmesan (optional)
1-2 Portobello mushrooms, stem removed and sliced thin*
1 T harissa (I use Mina brand) optional
Preheat oven to 400F. Lay the mushrooms flat on a baking tray and spray with a little cooking spray. Season with salt and pepper.
Cook the mushrooms for 15-20 minutes or until slightly crispy on the edges. You could also, cook the mushrooms in the pan with the kale to save time (and dishes) but note they won’t get as crispy.
Bring a pot of water to a boil for the eggs. Once the water has come to a boil, gently lower in the eggs. Cook for 6 minutes (for the ultimate runny yolk) and place them immediately into a bowl of ice water. This will stop the eggs from cooking and allow the membrane to separate from the shell, making them easier to peel.
In a pan, saute the garlic in a tablespoon of olive oil over low heat. After a few minutes, add the kale and cook until wilted.
Cook the oats in a small pan with the everything bagel seasoning and veggie stock. Mine only took 5 minutes to cook through, but cook yours according to package directions and to desired thickness and taste. Add in the cream cheese and parmesan cheese if desired.
Place oats into bowls and top with the eggs, avocado, kale, mushrooms, and harissa if desired. Garnish with extra everything bagel seasoning!
Save time by prepping the eggs, mushrooms, and kale up to two days in advance. Reheat mushrooms and kale in a microwave or pan before serving.