This post will be short (and I would say “sweet” but this is a savory breakfast bowl we are talking about!). I am writing with one hand, as the other is inflamed with what I hope is not carpal tunnel. Writing, photographing, and editing recipes proves to be quite difficult at the moment, but this recipe is so good that I have to share it with you!
Normally we think of oatmeal as a sweet and creamy breakfast, paired with fruit, nuts, milk, and honey. But this one is a bit different. There are vegetables and pesto involved…may sound odd, but trust me, it’s amazing. This is my Savory Oatmeal Bowl, a bowl filled with crispy broccolini, fresh, salted tomatoes, creamy pesto, and a warm oatmeal base.
For the past month, in particular, I have been eating less sugar. As someone with an inherent sweet tooth, this has been a bit of a challenge, but one that has been rewarding. I sleep better, my skin feels clearer, I’m less tired and my energy seems more sustained. My appetite and taste has changed too, along with a craving for a savory breakfasts. This is where my idea for a Savory Oatmeal Breakfast Bowl came. I wanted veggies, I wanted pesto, I wanted texture, and I wanted something warm and filling. So I baked up crispy garlic broccolini, cut up some fresh tomatoes seasoned with salt and olive oil, whipped up an easy and creamy homemade (vegan) pesto, a sliced up avocado (of course!), and topped it on a bowl of warm bed of oats. Sounds a little strange, but trust me when I tell you if try it, you will be delighted.
Oatmeal has never tasted so good! This makes for an amazing breakfast, lunch, dinner, or as leftovers, if there are any. It is hearty, filling, full of fiber, vitamins, and healthy fats, and sure to power start your day! Between the crispy brocclini, the juicy tomatoes, the rich avocado, the creamy pesto, and the warm oatmeal, this makes for the perfect breakfast bowl! And you may just eat this every day..for a while at least. Enjoy!
To make the crispy broccolini, preheat the oven to 425 degrees fahrenheit. Cut the broccolini into 1 1/2 in pieces. Lay out on a baking sheet and drizzle with olive oil, salt, pepper, chili flakes, and garlic slices. Toss with hands to coat and spread out evenly ensuring pieces are not heavily overlapping (this will create the crispiness). Place in oven and bake until crispy, about 15-20 minutes. Remove and let cool.
To make the pesto, in a food processor, blend together the basil, parsley (duh!), garlic, lemon juice, pumpkin seeds (or whatever nuts/seeds you are using), salt and pepper until finely ground. Slowly drizzle in the olive oil and continue to blend until smooth. Lastly add the nutritional yeast and blend until combined.
In a sauce pan, bring the water, almond milk, and salt to a boil. Add the oats and reduce to a simmer. Cook until the liquid is absorbed and the oats are tender but retain a bite, about 10 minutes. Stir occasionally.
To assemble, in a bowl place about a cup of the oatmeal in the center. In a circle, place the tomatoes on one side, then about 1/2 cup of the crispy broccolini, sliced avocado, and a few spoonfuls of pesto. Top with fresh basil and pumpkin seeds. Enjoy!
Makes: about 1-2 servings
Total Time: about 30-40min
1 bunch broccolini
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
pinch of chili flakes
1 garlic clove sliced thinly
1 cup packed fresh basil
1/2 cup parsley
1 garlic clove
1/2- full lemon, juiced
1-2 tablespoons pumpkin seeds (or any nuts/seeds you like!)
1/2 teaspoon salt
1/4 teaspoon black pepper
2-3 tablespoons olive oil
1/2 tablespoon nutritional yeast
1 1/2 cup water
1/2 cup unsweetened almond milk (optional* or just replace with water instead)
1 cup old fashioned rolled oats
1/4 teaspoon salt
1/2 cup of cherry tomatoes, halved
1/2 avocado, sliced
fresh basil + pumpkin seeds to garnish