Pizza Flavored Savory Oats
These Pizza Flavored Savory Oats have a delicious cheesy, herby flavor boosted with tomato and other goodies. Pair this quick 20 minute dish with your favorite veggies and enjoy a satisfying, flavorful meal. If you’ve never tried savory oats, you’re missing out!
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I discovered savory oats fairly recently and I absolutely love them!
To be honest, I really miss pizza. I know there are vegan pizzas out there, but they aren’t exactly whole food plant based. That’s why I made my Portobello Pizzas!
But it’s not always easy to find portobello mushrooms in my town. And I had been playing around with savory oats so… It wasn’t long before I tried merging the two.
And wow! These vegan pizza oats are AMAZING.
Is it like biting into a slice of pizza? No, of course not.
But these vegan savory oats are LOADED with pizza flavor from the tomato, herbs, nutritional yeast (there isn’t too much; don’t worry if you’re not a fan), and spices.
I have been loving oats as a grain. They’re great in these Chocolate Cherry Overnight Oats, for example. And I love using them as the base for energy bites, like these Date Energy Balls and my new low fat chocolate energy balls, coming soon!
Anyway, I think you’re going to love these pizza oats. And if you’ve never tried savory oats, PLEASE try these!
Ingredients
See the recipe card below for the full ingredients list (with amounts) and instructions.
- Shallot: I love a fresh shallot in this recipe.
- Garlic: And garlic! I love fresh garlic.
- Herbs and Spices: I used dried basil, dried marjoram, dried oregano, granulated onion, and granulated garlic for this recipe.
- Tomato Sauce: I buy canned no-salt-added tomato sauce.
- Filtered Water: When I put water in my food I prefer to use filtered water since that’s what I drink anyway! I think food tastes better this way but of course it depends on the water in your area.
- Rolled Oats: I love using sprouted rolled oats and the kind I buy is glyphosate-free, non-GMO, organic, and certified gluten-free. Use what you like/have.
- Nutritional Yeast: This adds a cheesy flavor to our pizza oats.
- Yellow or White Miso Paste: This is to replace the salt in the recipe, but I also love the little hint of umami flavors. Per Dr. Michael Greger of NutritionFacts.org, the soy in miso has a protective effect so the sodium in miso paste will not affect us negatively. Please feel free to omit or use a pinch of salt if that is what you prefer.
- Baby Spinach or Arugula: I used a blend of baby spinach and arugula but either will work just as well.
- Fresh Basil, Optional: Since we already have dried basil, it might be too much basil to add fresh as well. I personally love using both, so I did. Feel free to use either and just use one if preferred.
Substitutions
- Shallot: Onion will also work; I recommend a yellow or sweet onion for this recipe. Red onion would also be a nice choice (white onion is a little more strong and might be “spicy,” but if you like that go ahead!).
- Garlic: Jarred minced garlic will also work, or you can just use a little more granulated garlic (to taste).
- Herbs and Spices: Feel free to use dried Italian seasoning or any other herbs you prefer.
- Tomato Sauce: You could blend up a can of tomatoes if you need! Marinara will also work.
- Rolled Oats: I do not recommend using any other type of oats (like steel cut or quick) in this recipe. You’d have to change the cooking time and liquid amount if you want to experiment.
- Nutritional Yeast: If you can’t have this, just increase the granulated onion and garlic and you’ll be fine. If you’re just not a fan of the flavor, it really isn’t a strong flavor in this recipe.
- Yellow or White Miso Paste: If you’re fine eating salt (or if you eat the potassium chloride salt substitute) you can go ahead and use that. If you are totally avoiding added sodium, you can leave it out. Maybe add a tablespoon of lemon juice or vinegar at the end, and/or your favorite salt substitute. I really enjoy Benson’s Table Tasty salt substitute.
- Baby Spinach or Arugula: Use any baby greens you like/have or skip.
How to Make Pizza Flavored Savory Oats
Watch me make this recipe or follow the step-by-step instructions below.
- Heat a medium to large nonstick pot over medium high heat. Sauté shallot and garlic for one minute, stirring occasionally. I cook with water or broth, not oil, so I add a splash of that (1-2 tablespoons) right away (as soon as I add the aromatics to the pot), and then I’ll add more if they start to stick.
- Add the dried herbs and then the spices and stir.
- Add tomato sauce and water. Stir and bring to a low boil.
- Now add the oats, stir, lower heat to medium low, and cook for 5-10 minutes until the oats have reached your desired consistency (some folks like softer oats, some like it with some chew. You decide!). If they are not cooking quickly enough for you, turn up the heat to medium and just watch them. If there is too much liquid, remove the lid to allow the exces liquid to evaporate.
- Once the oats have reached your desired texture, you can add the remaining ingredients. I personally like to dissolve the miso paste in a couple tablespoons of warm water before adding it to the pot (it helps distribute it evenly). Stir well and serve!
Serving Suggestion
I like to serve my savory oats with more veggies on the side such as Brussels sprouts, broccoli, or cauliflower. This is also a lovely dish to eat alongside a soup like my Cabbage Mushroom Soup or Potato and Cauliflower Soup.
Prefer a salad? Try my Kale Salad with Blueberries and Grapes or Kale Sweet Potato Salad.
More Plant Based Recipes
- Creamy Mushroom Stroganoff (Low Fat + Oil-Free!)
- Silken Tofu Cheese Sauce (shown as mac and cheese!)
- Whole Food Plant Based Potato Salad
- Bell Pepper Nachos with Edamame Guacamole and Plant Based Nacho Cheese Sauce
- Portobello Pizzas
- Healthy Plant Based Broccoli Salad
- Plant Based Burrito Bowl
- Oil-Free Pasta Salad
- Golden Beet Beans and Greens
Pizza Flavored Savory Oats
Equipment
- 1 Garlic Press optional
Ingredients
- 1 Large Shallot, finely chopped, or use half of a small chopped yellow onion
- 2 Cloves Garlic, minced, or use ½ teaspoon jarred minced garlic
- 1 Teaspoon Dried Basil, or use 1 tablespoon fresh chopped basil
- 1 Teaspoon Dried Marjoram, by the way, you can use 2 teaspoons dried Italian seasoning instead of these three herbs if you prefer.
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Granulated Onion
- 1 Teaspoon Granulated Garlic
- 1 Cup No-Salt-Added Tomato Sauce, or use your favorite marinara or pizza sauce
- ½ Cup Filtered Water, you may need up to 1 cup water
- ⅔ Cup Rolled Oats
- 2 Tablespoons Nutritional Yeast, see Notes section for substitutions
- 2 Teaspoons White or Yellow Miso Paste I usually dissolve this in 2 Tablespoons Warm Water, see Notes section for substitutions
- 1 Large Handful Baby Spinach, or baby arugula, or a blend of the two, which is what I used
Instructions
- Heat a medium to large nonstick pot over medium high heat. Sauté shallot and garlic for one minute, stirring occasionally. I cook with water or broth, not oil, so I add a splash of that (1-2 tablespoons) right away (as soon as I add the aromatics to the pot), and then I’ll add more if they start to stick.
- Add the dried herbs and then the spices and stir.
- Add tomato sauce and water. Stir and bring to a low boil.
- Now add the oats, stir, lower heat to medium low, and cook for 5-10 minutes until the oats have reached your desired consistency (some folks like softer oats, some like it with some chew. You decide!). If they are not cooking quickly enough for you, turn up the heat to medium and just watch them. If there is too much liquid, remove the lid to allow the exces liquid to evaporate.
- Once the oats have reached your desired texture, you can add the remaining ingredients. I personally like to dissolve the miso paste in a couple tablespoons of warm water before adding it to the pot (it helps distribute it evenly). Stir well and serve!
Video
Notes
- Rolled Oats: I love using sprouted rolled oats and the kind I buy is glyphosate-free, non-GMO, organic, and certified gluten-free. They’re a bit thicker than regular rolled oats which makes this dish even more satisfying in my opinion. Use what you like/have.
- Nutritional Yeast: This gives a cheesy flavor to our pizza oats. If you can’t have this, just increase the granulated onion and garlic and you’ll be fine. If you’re just not a fan of the flavor, it really isn’t a strong flavor in this recipe.
- Yellow or White Miso Paste: This is to replace the salt in the recipe, but I also love the little hint of umami flavors. Per Dr. Michael Greger of NutritionFacts.org, the soy in miso has a protective effect so the sodium in miso paste will not affect us negatively. Please feel free to omit or use a pinch of salt (or if you eat the potassium chloride salt substitute) if that is what you prefer.
- Less Sodium Overall: If you are totally avoiding added sodium, you can leave it out. Maybe add a tablespoon of lemon juice or vinegar at the end, and/or your favorite salt substitute. I really enjoy Benson’s Table Tasty salt substitute.
- Add Vegetables: Feel free to add whatever veggies you like such as chopped bell peppers, mushrooms. etc. You could also add sun dried tomatoes, artichoke hearts, or sliced black olives.
- Add Protein: You could add some air fried or baked tofu, cooked tempeh, or beans to this dish if you’d like a bit more protein in your meal.
