Chipotle Spiced Black Bean Oatmeal
15 min
Meal
Breakfast
10 ingredients or less
Servings
Total
15 minPrep
5 minCook
10 minSwap out
tree nut
gluten
Free from
soy
peanut
sesame
Ingredients
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1½ cups (360 mL)unsweetened almond milk
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½ cup (120 mL)water
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1vegetable bouillon cube, crushed
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¾ cup (106 g)canned corn, drained
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¾ cup (129 g)cooked black beans
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½avocado, sliced
Optional garnishes
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fresh cilantro
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hot sauce
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lime slices
Make your own
Directions
- To a saucepan, add the oats, milk, water, bouillon, chipotle, and spice mix. Bring to a gentle boil. Cook for 10 minutes, stirring often.
- Meanwhile, to a medium pan on high heat, add the corn and cook for 3 - 4 minutes, stirring occasionally, until lightly browned. Set aside.
- When the oatmeal is cooked to your liking, add the black beans. When heated through, remove from the heat.
- Divide the oatmeal between your bowls. Top with a generous portion of salsa, corn, and slices of avocado. Drizzle with fresh lime juice and desired garnishes. Enjoy!
Storage
- Store the oatmeal in an airtight container in the fridge for up to 3 days.
- We recommend storing the salsa and avocado separately from the oatmeal and topping it just before eating.
Let us know what you think
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 43%
• rolled oats
Proteins 16%
• cooked black beans
Fruits & Veggies 41%
• canned corn
• salsa
• avocado
Calcium
• unsweetened almond milk
Fat
• avocado
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Watch it step-by-step!
Discussion & Rating
I really liked it, I think it's gonna be a go-to recipe from now on. :)
Delicious !
That's just amazing! Never thought savoury oatmeal was a thing)) Turns out it is! Really unusual to feel such creamy texture in combo with salty flavour!
Thank you for recipe!!!
This is the first time that I try a savoury oatmeal, and it’s delicious. Like other reviewers, I was surprised that it’s so creamy, velvety. The texture profile is really enhanced when topping with avocado 🥑 👌🏻. Very filling!!
I used oat milk plus water, which didn’t bring any strange background flavour. I definitely prefer to use oat milk, as I think it contributes to the creaminess as opposed to watery nut milks. Love the deep umami flavour from the broth (I use an ecologic veggie powder from Renee Voltaire) and the spicy kick from the chili (I used sriracha sauce)
Very good!
This is the first time i tried savory oatmeal, and I was pleasantly surprised!
Such a. Great idea
Not going to lie, was hesitant to even try this. I'm not a fan of savory breakfasts, but I had all the ingredients. And wow! So much flavour in this! Glad I made it :)
This was absolutely delicious! So creamy and warming...I had it for dinner. Thanks for a great recipe
This was amazing, first time trying savoury oatmeal and it did not disappoint! I would recommend starting with half of a bouillon cube and then taste testing it, as mine came out a bit too salty. I made it with unsweetened soy milk instead of almond and that turned out great as well. Definitely will make again (tomorrow)! Thank you for the new oatmeal ideas 👌🏼
This is so fantastic; thank you!!!
I've already made it three times. It is so creamy, bursting with flavor, and so filling.
I do avoid a lot of salt, so instead of the bouillon cube and milk + water, I used 1 cup veggie broth + 1 cup oat milk. 1 cup veggie broth (at least the kind I used) is about 1/4 the salt content of 1 bouillon cube. I did make the Mexican spice mix and salsa; they are great additions. All of the flavors she adds here were plenty for me; I did not miss the salt.
I don't know why, but this was creamier than any oatmeal I've ever had, and I make loads of oatmeal. It also saves and reheats well.
People always say, "this breakfast is so filling", but I never really notice a difference. But with this one, it truly is much more filing in all the right ways that most breakfasts. It lasted me a good bit longer than usual.
Thank you again, as always!
I was honestly reticent about trying savoury oatmeal, but man... I've been missing on some genuinely good stuff.
I haven't found diced chipotle peppers in adobo sauce, so I replaced them with a mixture of Sriracha sauce and chopped sweet peppers from a jar. It turned out amazing.
I am truly grateful for your work!
These were amazing flavours and made for a beautiful and tasty bowl to enjoy. This was my second time trying savoury oats and I think it will take some getting used to when I am so used to the sweet varieties! Yet this recipe was very good and I loved the variety of toppings which complimented the oats themselves. I made the PUL salsa for it too which is so good!
I've never tried savoury oatmeal and was a bit sceptical at first but gave this recipe a try this morning - and it was so worth it! Through this fantastic combination of flavours, the oatmeal tastes a bit like rice in my opinion which is super nice. A wonderful way to start the day!
I have a PUL dish several times per week (currently trying all your warm and cozy drinks, love the overnight oats, power bars and one pot pastas <3) so thank you for this creative creation and collection of recipes, Sadia & Team!
I love savory oats, but these are really the best ever. New breakfast/lunch staple!
This recipe is fantastic!!
Hi there! I’m interested in trying this recipe, but what is adobo sauce? Any substitutions you would recommend? I don’t have vegetable bouillon cubes- could I just use vegetable stock instead?