Savory Oatmeal with Glazed Tempeh
A savory oatmeal topped with glazed tempeh and caramelized leeks. This oat risotto is delicious enough for a savory breakfast or for dinner! With 17 g of protein and 6 g fiber per serving.
My guess is that you’ve only had sweet oatmeal before– so now is my time to convince you that this savory oatmeal recipe shows you how versatile oats can be. When cooked in a salty vegetable broth with shallots and garlic, rolled oats take on a creamy, risotto-like texture.
To get fancy, I’m topping this savory oatmeal bowl with caramelized leeks, crispy glazed tempeh and a generous drizzle of good olive oil, freshly cracked black pepper and chili crisp.
Why I love this recipe
As a dietitian, I’m such a big fan of rolled oats. Oats provide enough fiber to satiate, tempeh adds in plant-based protein and healthy fats that make this savory oatmeal actually filling. The caramelized leeks add in yummy sweetness and top the whole thing off with olive oil, lemon and chili crisp to cut through the richness of the oats.
I typically use sprouted rolled oats here because they’re easier to digest and cook up especially creamy, but any good-quality rolled oats will work.
Ingredient Notes
- Rolled Oats: I use sprouted rolled oats to create an even creamier, risotto-like texture. The sprouted oats are easier to digest and enhance the absorption of iron and zinc, but regular rolled oats work too.
- Vegetable Broth: Use your favorite flavorful broth here as the oats absorb nearly all the liquid, so the broth’s seasoning and aromatics really matter here. I use Better than Bouillon concentrate as it’s my go-to but your favorite brand works.
- Nutritional Yeast: adds subtle umami and a savory, cheese-adjacent flavor. If not keeping this vegan, you can sub in parmesan cheese.
- Tempeh: Tempeh’s firm texture holds up well against the creamy oats. Slicing it thinner increases surface area, which makes for a crispier tempeh.
- Leeks: Take your time caramelizing the leeks, as this is where so much of the dish’s complexity comes from. Low, slow heat is best, it will take about 20-25 minutes for the leeks to cook through.
- Finishing Oils & Toppings: I highly recommend finishing the savory oatmeal with good olive oil, chili crisp, and freshly ground black pepper.
How to Make (Step by Step Photos)
Make the Leeks
Clean the leeks very thoroughly as leeks are notorious for being dirty! I like to thinly slice the leeks and then soak them in cold water and rinse them in a colander.
When clean, heat oil in a large skillet, like a cast-iron skillet, and cook leeks with a pinch of salt until very tender and cooked through, about 20 minutes, stirring every few minutes to prevent sticking. Finish with fresh lemon zest and juice– this helps to cut through the richness of the leeks and add more flavor!
Make the Oatmeal
In a medium saucepan, cook the shallots and garlic until very tender and softened, about 5 minutes. Add the oats and toast in the oil for about 1 minute, then add the broth.
Bring to a boil, then reduce heat to low and cook until the oats are very tender and loose, about 8-10 minutes. Taste, seasoning with salt or freshly ground pepper, as desired.
Make the Tempeh
Slice the tempeh into triangles. I do this by slicing the tempeh into rectangles, then slicing in half and then half again to create thin triangles. You can also cube or dice the tempeh.
Toast the tempeh in oil until golden brown on both sides, about 3-4 minutes, then add the soy sauce, maple syrup and rice wine vinegar until the tempeh is glazed and sticky. Turn off the heat and drizzle on the toasted sesame oil and freshly ground black pepper.
Assemble
Assemble! Divide the oatmeal into bowls, then top with the leeks and tempeh. For even more flavor, I like to top with a little more lemon zest, chili crisp and a drizzle of good olive oil.
Chef Tips for Success
- Toast the oats for a full minute before the adding broth. This helps to add in a little more nutty flavor, but take care not to brown them.
- Savory oats thicken as they sit, so I recommend adding more broth than you think you’ll need. If it looks like a thin risotto, that’s the texture you want.
- Broths vary a lot in salt. I like to add salt to the cooked oats after adding the nutritional yeast and lemon.
- The lemon juice and good olive oil are so good at the end, especially with the chili crisp. The combo of savory, tart and spicy keep the oats from tasting too flat or heavy.
- Add salt early to the leeks. Salt helps draw out moisture of the leeks and stirring every couple minutes prevents burning.
- Low and slow. If the leeks start to color too fast, lower the heat. Too high of heat will make for more bitter leeks.
- Add lemon at the end. When the leeks have finished cooking, add the zest and juice once they’re caramelized.
More Oatmeal Recipes
- Instant Pot Oatmeal
- Vegan Baked Oatmeal with Berries
- Favorite Overnight Oatmeal Recipes
- Baked Apple Cinnamon Oatmeal
- Vegan Granola Bars
If you try this savory oatmeal recipe, make sure to come back to leave a comment and a rating. Your feedback helps other readers and seeing you make my recipes makes my day!
Savory Oatmeal with Crispy Glazed Tempeh and Caramelized Leeks
IngredientsÂ
Savory Oatmeal
- 1 tablespoon olive oil
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 ½ cups rolled oats
- 3 ½ cups vegetable broth
- 1 tablespoon nutritional yeast
- Fresh cracked black pepper, for topping
- 1 teaspoon fresh lemon juice
- Good quality olive oil, for topping
- Chili crisp, for topping
Soy Glazed Tempeh
- 1 tablespoon olive oil
- 8 ounce block tempeh
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon toasted sesame oil
Caramelized Leeks
- 2 tablespoons olive oil
- 2 large leeks, cleaned and thinly sliced
- 1 lemon, zest
- ½ lemon, juiced
- Salt/pepper
Instructions
Make the Leeks
- Add the oil to a large skillet over medium heat. (I like cast iron, but stainless steel will also work)
- Add the finely sliced leeks and a ¼ teaspoon of salt. Stir the leeks to mix and then continue stirring every 2 minutes or so, until the leeks are evenly golden and significantly reduced in volume, about 20-25 minutes.
- Season to taste, then add in the zest and lemon juice and freshly ground pepper.
Make the Oatmeal
- Heat the olive over medium heat in a medium saucepan. Add the shallot and garlic and cook for 4-5 minutes, until the shallot is softened and cooked through.
- Stir in the rolled oats to toast slightly, then add the broth and bring to a boil. Reduce heat to low and cook until the oats are cooked through, about 8-10 minutes. The oats should be very creamy and loose; if the mixture is too thick, add in more broth.
- Taste, adjusting salt depending on broth used, then add in the nutritional yeast, fresh cracked black pepper and lemon juice.
Make the Tempeh
- Cut tempeh into 4 rectangles, then each rectangle into a triangle. You can keep it like that, or slice again width-wise to create thin triangles.
- Heat the olive oil in a skillet or cast-iron skillet and add the tempeh. Cook on both sides until the tempeh is golden and slightly crispy, about 3-4 minutes per side.
- Drizzle in the soy sauce, maple syrup, rice wine vinegar and cook until the tempeh is sticky, about 30 seconds. Turn off heat and drizzle on the sesame oil and freshly ground black pepper.
Assemble!
- Divide the savory oatmeal into bowls, then top with the leeks, tempeh and drizzle with good quality olive oil and chili crisp.