“There’s something so satisfying about a savoury bowl of oats. Occasionally I’ll wake up craving something salty to start my day and after discovering how versatile grains can be in both sweet and savoury dishes, I thought I’d test this out with oats. It’s a simple dish that cooks quickly and the texture is similar to a risotto. I love this recipe, it has so many of my favourite things; peppery rocket, vegan parmesan and good quality olive oil. It’s also brilliant for a quick supper too.”

Oats With Pepper, Vegan Parmesan And Olive Oil

Oats With Pepper, Vegan Parmesan And Olive Oil

By Aveeno Brand Ambassador Alex Hely-Hutchinson, Founder of 26 Grains

Ingredients – Serves 2

Olive oil

1/2 onion, finely chopped

1 clove garlic, finely chopped

1/2 cup of jumbo oats

1 cup of vegetable stock

Handful of spinach

Pinch of salt

Handful of grated vegan style parmesan

Pinch of pepper

1/2 handful of rocket

Pinch of chives, finely chopped


1. Add a splash of oil to a small pan and warm over a medium heat before adding the onion

2. Cook the onion until soft and sweet, then add the garlic and cook for a minute longer

3. Add the oats and allow to toast with the onion and garlic

4. Once toasted, add the stock, a handful of spinach and a good pinch of salt to the pan and cook over a medium heat for 4 minutes, stirring regularly

5. Spoon the porridge into a bowl and grate over the vegan parmesan.

6. Add a pinch of salt, fresh black pepper, drizzle of olive oil, a handful of rocket and sprinkle with chives to serve

This recipe supports the release of the NEW AVEENO® Daily Moisturising Body Yogurts and Yogurt Washes

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