Finding inspiration for a savory breakfast can be challenging for someone eating plants. Without eggs or a bagel with cream cheese, where does one go? This bowl of savory coconut oats with curried cauliflower and beans may tickle your fancy. Plus it’s packed with mega fiber and protein to start your day off right.
When I was in Grad school we did some research where every student had to keep track of their meals for a week. It’s very interesting to see what smarty pants Nutrition students eat- but was surprising was that for breakfast it was pretty standard. Most of the students had either oatmeal or Greek yogurt with granola for breakfast. That was about 40 students every day for a week having just one of those two meals.
Personally I have never been a fan of sweet breakfasts such as pancakes, cinnamon rolls or even sugary cereal, not even as a kid. Starting my day with something hearty always made me feel better. Typically though that would mean cooking something, which entails time to prep, cook, eat and then clean up. Perhaps on a weekend, but not everyday. 
Let’s be honest, it’s far easier to grab a yogurt and granola and go, or snarf a donut in the break room, or in my pre-plant days, grab an egg sandwich from somewhere.
The beauty of this dish is that it can all be made in advance and stored in the fridge. 30 minutes of forethought can beget me 4 days of breakfasts. My preferred method is to set up my breakfast in a china bowl with a plate on top the night before while I am cleaning up after dinner. The next morning the bowl goes straight into the microwave while my coffee is brewing. When I’m done, the bowl gets rinsed, stored, and I am out the door.
If you’re looking for something different to break yourself out of a breakfast rut, you might want to give this a try.
The benefits of savory coconut oats for breakfast:
About 400 calories per serving
66% RDA Iron
20% RDA Calcium
35% RDA Vitamin C
15 g Protein
21 g Fiber
It’s warm and comforting, filling, and an exciting change from the ordinary.
Ingredients
- 2 cups Old Fashioned Rolled Oats
- 4 cups unsweetend coconut milk - I used Silk
- 1/2 teaspoon salt
- 2 cups cauliflower florets
- 2 cups white beans, cannellini, chickpea, navy, etc
- 4 cups roughly chopped spinach
- 2 cloves garlic, minced
- 1/2 cup chopped onions
- 1 tablespoon minced ginger
- 2 tablespoons curry powder
- 1 cup vegetable broth
- 2 teaspoon cornstarch
- salt and pepper to taste
Instructions
Combine the oats, coconut milk and salt in a medium saucepan. Bring to a boil, then turn down to a simmer and cook, stirring occasionally, until thoroughly cooked. Approximately 5 minutes. Remove from the heat.
Meanwhile warm a cast iron pan over medium heat. Add the garlic and onions and sautee for 3 minutes until softened. Add the cauliflower and curry powder and cook while stirring for 1 minute to warm and toast the curry powder.
Mix the broth and cornstarch in a small bowl, then add to the pan. Cook for 2-3 minutes until the sauce is thickened. Add the beans and the spinach and cook until the spinach is wilted and the beans are warmed through. Add salt and pepper to your liking.
There should be a thick golden sauce to go with your beans. If it's too thick you can add more water, or too thin, cook a little longer until the sauce thickens to the point of your liking.
Divide the oats and the curried beans evenly between 4 bowls and serve.