Bring on the savory oatmeal!

I love me some oatmeal.

It’s so quick, easy, filling, cheap, and let’s not forget yummy!

Of course I’m all for topping oatmeal with a hugeee dollop of peanut butter, sweet banana slices, and maybe a drizzle of honey if I’m feeling extra decadent.

But savory oats get me going as well.

Especially when dinner hour hits.

I’ve whipped up savory oats before, but this time around I wanted to switch up the flavors and make a dish with some risotto feels.

I absolutely adore risotto, however you kind of have to stir your arm off for a significant chunk of time, and there’s normally an awfully deliciously dangerous amount of cheese and butter involved.

So this recipe is way lower in fat and it’s vegan!

Can’t get much better than that, if I do say so myself.

(Now I’m not saying you should deny yourself the occasional pot of mouthwatering risotto, I’m just saying my version is a bit more practical to consume on a regular basis.)

All you have to do is simmer quick cooking oats in some low sodium vegetable broth with sweet green peas, savory nutritional yeast, fresh ground black pepper, and a pinch of salt. Occasionally stir the pot of bubbling tastiness for about five minutes, then let your oats sit (covered) for one minute before folding in tender sauteed mushrooms and fresh Italian parsley.

Healthy comfort food at its finest!

P.S. 1 1/2 cups of sliced mushrooms may seem like a ton, but they do shrink a lot when cooked. Not a huge fan of mushrooms? Chop them up into smaller pieces!

P.P.S. If you’re not vegan, go ahead and plop a creamy poached egg (or even a crispy fried egg!) right on top of your piping hot bowl of oats. You’re welcome.