Ann's Savory Kale & Mushroom Steel-Cut Oats
Ann Esselstyn's Famous Savory Steel Cut Oats
If you're not in the mood for a sweet breakfast, this is your ticket. This recipe has the perfect combo of oat-healthy benefits, inflammation-fighting turmeric, and savory deliciousness. It also makes a soul-warming dinner, reminiscent of risotto!
Savory Kale & Mushroom Steel Cut Oats
Ann Esselstyn
Rated 3.7 stars by 82 users
Category
Breakfast
Servings
2
Ann Esselstyn's famous Savory Oats recipe! She eats some version of this every single day! We've enhanced the flavor profile by cooking the oats in our Unsalted Organic Shiitake Mushroom Broth, but you could use any low-sodium broth, or water.
Ingredients
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½ cup steel cut oats
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2 cups PLANTSTRONG Shiitake Mushroom Broth or water
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3 tablespoons nutritional yeast
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½ teaspoon turmeric
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½ cup sliced shiitake mushrooms
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¼ teaspoon powdered ginger
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1 teaspoon sriracha
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2 cups chopped kale or other leafy greens
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4 Frozen Artichoke Hearts
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¼ teaspoon Black Cumin
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1 Tablespoon Chia Seeds
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1 Tablespoon Ground Flax Meal
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½ teaspoon Amla powder
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1 teaspoon Black Sesame Seeds
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Black Pepper
Directions
In small saucepan, combine the oats, broth or water, nutritional yeast, turmeric, ginger, mushrooms, sriracha sauce, kale and artichoke hearts.
Bring mixture to a boil, watching carefully and stirring to prevent burning.
When mixture comes to a boil, reduce the heat to maintain a simmer and cook, stirring occasionally, for 20 minutes, until the water has been absorbed and the oats are creamy.
Pour into bowl and top with black cumin, ground flax and chia seeds, amla, black sesame seeds, and black pepper. Enjoy!
Recipe Video
Note
Be sure to subscribe to Jane Esselstyn and Ann Esselstyn on Youtube for endless tutorials on making delicious whole food, plant-based recipes.
Want more recipes like these? Visit the PLANTSTRONG Meal Planner to gain access to hundreds of whole, plant-based recipes free from oil, refined sugar, and excessive salt.
Organic Shiitake Mushroom Broth by PLANTSTRONG
