So this is what happens when you’re going through a Thai-food-phase:
The pineapple in the fridge gets paired with ginger, soy, peanut butter, coriander, alfalfa and coconut. And oats. Well, oatmeal, to be precise.
My uncle discovered the savoury oatmeal a little while ago, and he became OBSESSED. He asked me if I’d ever made a recipe for it.
These two things crossed my mind:
- I have made one before, but it was this random chuck-together thing that I made out of my freezing-ness in the middle of winter with misfit veggies in the fridge
- I haven’t actually created a recipe for savoury oatmeal yet!!! 😮
So this one, instead of being a hasty pile of slop in the middle of winter, was created in the middle of summer, when there are pineapples and lots of other yummy fruits and veggies. But shock-horror: the only fruit/vegetable in this recipe is pineapple (if you’ll excuse the alfalfa sprouts, ginger, coconut yoghurt and coriander…)!
But that doesn’t mean it’s not super-delicious.
I reapeat: That does NOT mean it’s not super-delicious.
If you don’t believe me, here’s a fact: I only managed to take one photo before completely gobbling the whole thing up *sad face*. That’s how good it is.
Enough said – here’s the recipe!
NUTTY VEGAN THAI-STYLE PINEAPPLE-SOY SAVOURY OATMEAL
FOR THE OATMEAL
- 1/2 cup rolled oats
- 1/4 cup water + 2 tbsp
- 1/2 cup plant-based milk of choice + 1/4 cup
- 2 tbsp soy sauce
- 1/2 tsp coconut sugar
- 2 tbsp natural peanut butter
- 85g pineapple, chopped
- handful sultanas (optional)
- 1/4 cup chopped roasted peanuts
- 1/4-1/2 tsp ground ginger (depending on your tastes)
- 1/4 cup alfalfa sprouts
- 1/4 cup coconut yoghurt
- 2 tbsp chopped nuts
- a few sprigs of coriander
Place oats in a medium saucepan along with 1/4 cup water and 1/2 cup plant-based milk. Bring to the boil over high heat, then turn down to medium. Simmer for 5 minutes.
Stir through soy sauce, coconut sugar and peanut butter.
Stir through 2 tbsp plant-based milk until absorbed, then stir through an additional 2 tbsp.
Fold through pineapple and sultanas (if using). Remove from the heat.
Stir through chopped roasted peanuts, ground ginger and 2 tbsp water.
Divide between bowls, top with alfalfa sprouts, coconut yoghurt and mixed nuts. Garnish with coriander.