Soy oatmeal with peas
This Soy Oatmeal with Peas is a savory dish that combines multi-grain oatmeal, vibrant peas, and the rich flavors of sesame oil and soy sauce. Perfect for a nutritious breakfast or light meal, this recipe is quick and easy to prepare.
Cook time 3 min
Prep time 5 min
Ingredients:
1/2 cup multi-grain oatmeal1/4 cup peas
1/2 tsp sesame oil
2 tsp soy sauce
Welcome to a delightful twist on traditional oatmeal with this Soy Oatmeal with Peas recipe. This dish combines the comforting texture of multi-grain oatmeal with the vibrant flavors of sesame oil and soy sauce, rounded out with the freshness of peas. It's a perfect savory breakfast or light meal that’s packed with nutrition and flavor.
Instructions:
- Begin by cooking the multi-grain oatmeal as per the package instructions. Typically, you would combine 1/2 cup of multi-grain oatmeal with 1 cup of water in a pot and bring it to a boil. Once boiling, reduce the heat to low and let it simmer, stirring occasionally, until the oatmeal reaches your desired consistency. This should take around 5-7 minutes.
- While your oatmeal is cooking, prepare the peas. If using fresh or frozen peas, blanch them by bringing a small pot of water to a boil. Add the peas and cook for about 2 minutes or until tender. Drain and set aside. If using canned peas, simply drain and rinse them.
- Once the oatmeal is cooked, remove it from the heat. Stir in the sesame oil and soy sauce until well combined.
- Add the cooked peas to the oatmeal and stir gently to combine everything evenly.
- Transfer the sesame-soy oatmeal with peas to a bowl.
- Optionally, you can garnish with additional sesame seeds or a sprinkle of green onions for extra flavor and texture.
- Serve warm and enjoy your savory Soy Oatmeal with Peas!
This Soy Oatmeal with Peas is a quick and nutritious way to start your day or enjoy as a light meal. The unique savory twist elevates traditional oatmeal into something truly special. Enjoy the harmony of flavors and the nourishing benefits packed into each bite!
Soy oatmeal with peas FAQ:
The cooking time for the multi-grain oatmeal is typically 5-7 minutes once you bring the water to a boil and reduce the heat to low.
Yes, you can use fresh, frozen, or canned peas. If using fresh or frozen, blanch them for about 2 minutes. If using canned, just drain and rinse them before adding.
A small to medium saucepan is recommended for cooking the oatmeal, as it allows for even heating and prevents overflow when boiling.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of water if needed.
You can substitute sesame oil with olive oil or peanut oil for a different flavor, and for soy sauce, you can use tamari for a gluten-free option or coconut aminos as a soy-free alternative.
Tips:
- To enhance the flavor, you can toast the oatmeal lightly in a dry pan before cooking.
- For a creamier texture, consider replacing a portion of the water with vegetable broth or milk.
- Add a sprinkle of toasted sesame seeds on top for added crunch and flavor.
- Feel free to incorporate other vegetables you have on hand, such as finely chopped carrots or bell peppers.
- Adjust the soy sauce to taste, starting with 1 teaspoon if you prefer a milder flavor, and adding more if needed.
Nutrition per serving
1 ServingsCalories 180kcal
Protein 7g
Carbohydrates 33g
Fiber 6g
Sugar 2.35g
Fat 3.48g
More recipes
Breakfast quinoa with berries
Nutritious breakfast quinoa topped with yogurt and pistachios.
25 Nov 2025Banana-egg protein pancakes
Quick and healthy banana-egg protein pancakes for breakfast.
11 Dec 2025Omelet with spinach, onion, red pepper, mushrooms
A healthy veggie omelet with spinach, mushrooms, and egg whites.
06 Feb 2026Cinnamon walnut protein oats with banana
A wholesome breakfast of protein oats with banana and walnuts.
16 Jan 2026Scrambled eggs with bacon and mushrooms
Enjoy creamy scrambled eggs with crispy bacon and mushrooms.
03 Jan 2026Stuffed peppers with spinach and mushrooms
Nutritious stuffed peppers filled with spinach and mushrooms.
15 Feb 2026