Savory Vegan Mediterranean Oatmeal

Serves: 2

1 cup water
1/2 cup plant based milk
1/2 tsp salt
1/4 tsp red chili flakes

Add all the ingredients, all the water to boil.

1/2 cup gluten free quick cooking rolled oats

Add oats, simmer in low and cook for 5 minutes.

1 cup spinach, chopped

Add spinach and cook for 2 more minutes.

1/2 cup cherry tomatoes, sliced
1/2 cup olives, chopped

Add tomatoes and olives and cook for 3 more minutes.

1 tsp coconut oil
2 tbsp basil leaves, chopped

Add coconut oil, stir until melted. Add basil and stir until combined.

Taste Note: Tastes AWESOME
Yields: 2 cups
Source: veganosity

Savory Oatmeal

1/3 cup black beans

Overnight soak black beans in water

1/4 tsp salt
3 cups water

Cook black beans with salt and water in instant pot, high pressure, manual mode for 6 minutes.

Yields: 1 cup cooked black beans (I used just 2 tbsp of cooked black beans)

Serves: 2

1 cup water
1/2 cup nut milk
2 tbsp nutritional yeast
1 tsp italian seasoning
1/4 tsp red chili flakes
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp turmeric powder

Add all the ingredients, allow the water to boil.

1/2 cup gluten free quick cooking rolled oats

Add oats, simmer in low and cook for 5 minutes.

Yields: 1 and 1/4 cups

Toppings

1 tbsp spinach / baby kale, chopped
3 grape / cherry tomatoes, chopped into 4 pieces
1 tbsp corn
1 tbsp cooked beans

1 tbsp olives (3 olives)
broccoli, steamed
1 tbsp basil / mint / cilantro

Add any of your favorite toppings that you have on hand or that you prefer.

Taste Note: Tastes AWESOME. I added 1/2 tsp of red chili flakes and it was way too spicy, but it tasted awesome, so reduced the red chili flakes to 1/4 tsp while noting down.
Source: cookingwithplants