Savory Tomato and Olive Oats

Discover the rich flavors of our Savory Tomato and Olive Oats. This dish combines sautéed onions and garlic with tomatoes and vegetable broth for a flavorful base. Creamy organic rolled oats are infused with miso and nutritional yeast, offering a savory umami punch. Briny kalamata olives, fresh parsley, and a crunchy mix of pumpkin and hemp seeds complete this nutritious oatmeal. Perfect for any meal, this delightful oat dish is bound to be a new favorite.

1 cup oniondiced
2 garlic clovesminced
1 ½ cups finely chopped
2 cups vegetable brothlow sodium, preferably homemade or water
1 ½ cups organic rolled oats
1 tbsp organic soy milkunsweetened, plain, or plant-based milk of choice
1 tbsp organic miso paste mellow white or chickpea, plus 1 tablespoon of water
3 tbsp nutritional yeast
½ cup kalamata olivespitted and halved
2 tbsp parsleyfreshly chopped
Toppings
4 tbsp pumpkin seeds
4 tbsp hemp seeds

1

Heat a large stovetop pot on medium-high heat. Add the onions and garlic and cook until translucent, about 2 – 3 minutes.

2

Turn the heat down to medium and stir in the tomatoes. If needed, add 1 tablespoon of water to deglaze the pan. Cover with a lid and allow the tomatoes to simmer until they release most of the liquid, about 5 minutes. 

3

Add the vegetable broth or water to a boil Add oats and return to a boil. Reduce heat to medium-low and cook uncovered, stirring occasionally, until the oats are soft, about 5 minutes.

4

While the oats are cooking, make the miso paste. Dissolve 1 tablespoon of miso paste with 1 tablespoon of water, vegetable broth, or plant-based milk and whisk until smooth. Set aside.

5

Once the oats are soft, remove from the heat and add the soy milk, miso paste, and nutritional yeast and stir well to combine

6

Add olives and parsley and stir once more. Taste and adjust seasonings to your liking. 

7

Divide between 4 bowls and divide the pumpkin and hemp seeds evenly. Enjoy!