Savory Kamut Oatmeal

Alkaline Savory Kamut Oatmeal

Alkaline Savory Oatmeal 🤤 topped with sautéed mushrooms, kale, & sundried tomatoes. Creamy, warm, vegan, filling, and so good.

I love a good savory breakfast, this savory bowl of alkaline oatmeal can be enjoyed anytime of the day. You’ll understand why once you get a taste 🤤. Walk through for this easy vegan breakfast below! 

I think this alkaline “oatmeal” is my favorite way to enjoy kamut so far!

 

How To Cook Kamut

Before cooking, I soak kamut overnight to help the cooking (and digestion) process. After soaking, I cook the kamut in my pressure cooker for 20-30 minutes. After cooking kamut, I like making this oatmeal by simply pulsing the cooked kamut until it resembles oatmeal.

Ingredients:

  • Cooked Kamut
  • Mushrooms
  • Leafy Greens of choice
  • Onions
  • Sundried Tomatoes
  • Tahini
  • Seasonings and flavorings of choice
  • Additional veggies and toppings of choice

Directions:

  1. Add 1 c (per person) of cooked kamut to a food processor with a teaspoon of water, and pulse a few times until it looks like oatmeal. If cooked kamut is cold, warm the “oatmeal” in a pot with a small amount of water.
  2. Clean and slice mushrooms & kale. Dry sauté (no oil) diced onions with mushrooms. Add a bit of Ume plum brine (or coconut aminos or just plain sea salt) and coconut nectar to the pan, and continue to sauté until mushrooms are done to your liking. Set aside.
  3. Add washed & chopped kale to the pan, and dry sauté with a small bit of citrus juice. Set aside.
  4. To your warm pot of kamut oatmeal, stir in a half tablespoon of tahini, alkaline hot sauce or Ume plum brine, and season with a small bit of salt, dried basil, and cayenne.
  5. Add the creamy oatmeal to the bowl, and top with cooked mushrooms, kale, & sundried tomato. For bonus points, and more healthy fat, add some sliced avocado on top.

Kamut makes a wonderful alkaline oatmeal replacement! I used alkaline oatmeal as my base for this savory oatmeal for breakfast, lunch, or dinner! Think of savory oatmeal like smothered grits. Creamy, warming, and can be topped with your favorite savory yums.

These alkaline oats are actually made with cooked kamut. Nutrition-wise, kamut covers a lot of bases. It’s rich in phosphorus (detoxing, energy creation), copper (cellular energy, immunity), selenium (immunity, cell health), and manganese (cell protection, brain health, energy creation). It is also a good source of iron and zinc. The fiber in kamut helps your digestion system work more efficiently. Kamut is a great source of vegan protein and clean complex carbs to fuel your workout and build muscles and maintain healthy organs.

I think this alkaline “oatmeal” is my favorite way to enjoy kamut so far! After soaking, I cook the kamut in my pressure cooker for 20-30 minutes. Simply pulse the cooked kamut until it resembles oatmeal.

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