G-Bombs Savory Oatmeal

Recipes by Alexandra Babcock, MPH, RDN, DipACLM  and Chantal Singer, RDN

Serves 2


  • 1 cup steel cut or whole, rolled oats  
  • 2 cups water  
  • ½ cup button mushrooms, chopped  
  • ½ yellow onion, diced  
  • 1 TBSP nutritional yeast  
  • 1 cup kale, chopped  
  • 1 cup low sodium white beans, rinsed  
  • ¼ cup walnuts, chopped  
  • 2 tsp garlic powder  
  • 1 tsp chili flakes  


  1. Begin by laying out all ingredients and kitchen equipment.  
  2. Place oatmeal in a saucepan with water. Store to combine. Place on medium high heat for 5-20 minutes according to directions for oats selected. TIP: Rolled oats take less time, while steel cut is a more whole, food version of the oat plant and takes longer to cook. You can prepare oats in bulk and store in the fridge for 3-5 days.  
  3. Dice onion and chop mushrooms and kale. Chop walnuts, if purchased whole. Set aside on plate or cutting board.  
  4. In a medium sized sauté pan, add 1-2 TBSP of water. Add onions and mushrooms to pan and cook until onions are glossy.  
  5. Add nutritional yeast, garlic, and chili flakes and cook for another minute.  
  6. Add the rinsed beans and kale. Fold to combine, Careful as the beans are soft and may mush. Cook until beans are warm and kale wilted, approximately 2 minutes.  
  7. Serve ½ cup portion of cooked oatmeal in a bowl. Top with 1-1.5cup portion of vegetable mixture.  
  8. Finally, top with chopped walnuts and enjoy!  

Chef tip: If you enjoy more spice, serve with a low-sodium hot sauce of your choice.

Low sodium hot sauce brands: Trader Joe’s No Salt Added Chili Pepper Sauce, Doc’s Salt Free New Orleans Hot Sauce or Tabasco Original OR add more crushed red pepper flakes for more heat.

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