Savory Pesto Oatmeal

When you think oatmeal, you immediately think fruit, spices and maple syrup… correct?

Well I am here to tell you to step OUTSIDE of that sweet little box, and say hello to savory oatmeal.

My first experience with savoury oats was when I was visiting Vancouver for a weekend back in September of 2018. A friend of mine wanted to take me to a little vegan cafe called Kokomo, and I was not dissapointed. I wanted everything on the menu, but what stood out to me (and also confused me a little) was their oatmeal! It had miso, avocado, mushrooms, and a whole variety of other wonderful ingredients. I was hooked after my first bite and I KNEW that I wanted to start experimenting with this more in my own kitchen.

So, low and behold… a super satisfying, nutritious, creamy, dreamy breakfast bowl! We’re talking protein, fiber, healthy fats, a long list of important vitamins, AND lots of flavour?! This is no joke, my friends. So let’s dig in!


Savory Pesto Oatmeal

Serves 1 very hungry human (perfect for a post-workout meal!)



  • 1/2 cup gluten free rolled oats

  • 1 cup non-dairy milk (I used soy for extra creaminess)

  • 1 tbsp nutritional yeast

  • 1 heaping tbsp arugula pecan pesto

  • Salt & pepper to taste


  • 1 tsp extra virgin olive oil

  • 1 cup baby spinach

  • 1/2 cup zucchini, sliced into quarters

  • 1/3 cup cherry tomatoes, halved

  • Salt & pepper to taste


  • 2 tbsp tahini - this is my favorite brand

  • 1 tbsp lemon juice

  • 1 tsp nutritional yeast (optional)

  • 1/8 tsp pepper

  • Pinch of salt

  • 1-2 tbsp water, to thin


  • 1/4 cup drained, rinsed chickpeas

  • 1/4 cup roasted pumpkin seeds

  • 1 tbsp hemp hearts

  • 1/4 large, ripe avocado


I suggest chopping your all of your veggies BEFORE you start cooking your oats, as they cook rather quickly!

  • Over high heat, bring your milk to a boil in a medium sized pot

  • Once boiling, add your oats to the pot and reduce heat to medium, give it a good stir, then add the pesto, nutritional yeast, salt, and pepper, stir again until combined

  • Keep on low heat, stirring occasionally - oats should be thick and creamy, not watery

  • Meanwhile, heat up a small pan over medium heat, once the pan is hot - add your olive oil, tomatoes, and zucchini

  • Add spinach, salt and pepper once the tomatoes soften and the zucchini starts to brown, cook until spinach is wilted

  • For the tahini, add all your ingredients to a small bowl or mason jar and whisk until combined - I like mine to be relatively thick, so I add less water

  • Place your oatmeal and vegetable medley into your serving bowl, top with chickpeas, avocado, hemp hearts, and finally, the tahini!


If you try this recipe, let me know! Leave a comment, share this post, and don’t forget to tag a photo #thelittlestoat on Instagram!