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IngredientsSavory Turmeric Oatmeal

  • 3 1/2 cups water
  • 1 cup steel cut oats
  • 1 inch fresh ginger grated / or ½ to 1 teaspoon dry spice powder
  • 1 inch fresh turmeric grated / or ½ to 1 teaspoon dry spice powder
  • 1/4 teaspoon sea salt
  • Lacinato Kale or Collard Greens / one bunch steamed / deveined
  • 1 jalapeño minced / veins and seeds removed – optional
  • 1 Tablespoon nutritional yeast – optional


  1. In a medium saucepan bring 3 1/2 cups water to a boil.
  2. Stir in 1 cup steel cut oats, turn heat down to low.
  3. Grate 2 inches of fresh Ginger and 2 inches of Turmeric over the cook pot using a microplane grater then rinse immediately under running water to clean.
  4. Stir in nutritional yeast, minced jalapeño pepper and sea salt.
  5. Cover pot and continue cooking oatmeal for 30 minutes on low.
  6. Steam Dark leafy greens 5 minutes before serving.
  7. Ladle oatmeal into serving bowls and top with greens. Snip greens with kitchen scissors to incorporate into the porridge.

Servings: 4

Debbie’s Notes:

• Fresh Tubers of Ginger and Turmeric can be stored in the refrigerator for several weeks and in the freezer up to one year.
• The addition of pickled green chili peppers is highly recommended.
• The addition of 1/2 teaspoon curry and a spritz of lemon juice is also delicious.
• Experiment with the dry spice powder and adjust to taste.

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