Oatmeal doesn’t have to be for breakfast nor does it have to be sweet. That cloying stuff in the little packets are enough to make anyone swear off oatmeal. But it needn’t be that way. As a good-for-you neutral grain it has the potential to take on the flavors of whatever spice or herb you like.

In this dish I wanted a bit of Indian flair so I used Turmeric, not only for color and flavor, but turmeric has purported health benefits including anti-inflammatory properties as well as acting as a digestive aid. As far as the other ingredients go, I made this with things already in the pantry or refrigerator.

Visually, it turned out rather like Bibimbap. No need to follow this to the letter, just use up what’s in your fridge. The way I made it is vegan, but you could add an egg on top or any animal protein instead of the plant based one I used.

One note, when I make this again I’ll be sure to use much more ginger and garlic.



1 cup thick rolled oats
3 cups water
1/2 teaspoon salt
1/2 – 1 teaspoon turmeric
1 clove garlic grated (or to taste)
1/2 inch piece of ginger peeled and grated (or to taste)
2 small tomatoes cut in half
1 vegan chorizo link
olive oil
pinch of salt
4 cups baby spinach
1 small baked sweet potato halved
cilantro and scallion for garnish


  1. Combine oats, water, salt, turmeric, garlic and ginger in a sauce pan
  2. Bring to boil, reduce heat, and simmer 10 – 20 minutes stirring often until desired consistency is achieved.
  3. While oats cook, saute the chorizo in a little olive oil, reserve to a plate, repeat with tomatoes, spinach, mushrooms and sweet potatoes.

Spoon cooked oats into a bowl, top with cooked toppings – arrange however you like or just pile it on.

Garnish with a little minced cilantro and sliced scallion.
Savory Vegan Oatmeal