Savory Slow-Roasted Oat Bowl (Printable Version)
Nourishing oat bowl with slow-roasted vegetables and creamy oats, topped with savory accents.
# Ingredient List:
→ Vegetables
01 - 1 medium sweet potato, peeled and diced
02 - 1 red bell pepper, cut into chunks
03 - 1 small red onion, sliced
04 - 1 cup cherry tomatoes, halved
05 - 2 tbsp olive oil
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp dried thyme
08 - Salt and black pepper, to taste
→ Oats
09 - 1 1/2 cups old-fashioned rolled oats
10 - 3 1/2 cups vegetable broth
11 - 1/2 tsp garlic powder
12 - 1/4 tsp black pepper
13 - 1 tbsp nutritional yeast (optional)
→ Toppings
14 - 1/2 cup crumbled feta cheese
15 - 1/4 cup chopped fresh parsley
16 - 1 ripe avocado, sliced
17 - 2 tbsp toasted pumpkin seeds
# How to Make It:
01 - Preheat oven to 400°F.
02 - On a large baking sheet, toss sweet potato, bell pepper, red onion, and cherry tomatoes with olive oil, smoked paprika, thyme, salt, and pepper. Spread in a single layer.
03 - Roast vegetables in the oven for 40–45 minutes, tossing halfway, until tender and caramelized.
04 - Combine oats, vegetable broth, garlic powder, black pepper, and nutritional yeast (if using) in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally.
05 - Reduce heat and cook for 10–12 minutes, stirring frequently, until oats are creamy and have absorbed the liquid.
06 - To serve, divide savory oats among bowls. Top with roasted vegetables, feta, parsley, avocado slices, and pumpkin seeds. Serve immediately while warm.
# Expert Advice:
01 -
- It turns breakfast into something that feels like a warm hug but still fuels you through until dinner
- The roasted vegetables bring so much depth youll forget youre eating the same grain from sweet morning porridge
02 -
- The oats will continue thickening as they sit, so if they look slightly thinner than you want theyre probably perfect
- Room temperature vegetables and hot oats is honestly a weirdly good combination if youre prepping this ahead
- A splash of extra broth right before serving brings everything back together if it's been sitting
03 -
- Cut your vegetables roughly the same size so they finish roasting at the same time, nobody wants crunchy onions alongside mushy sweet potatoes
- Let the roasted vegetables sit on the hot baking sheet for a few minutes after coming out of the oven, they continue developing flavor