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Chickpea Power Oatmeal

VGFSFHP

chickpea power oats

Apparently there was a time when my only uses for chickpeas were hummus and salads.

Oh, the naivete of youth.

These days chickpeas have been making it into almost everything I make and bake, from cookies, to sweet dips to power bars, and of course soups, stews and tagines. I love their creamy texture and incredible versatility, and one morning–umm, that would be last Tuesday morning–it hit me: why not add them to my morning oatmeal?

My lightbulb of inspiration came in part from a reader and fellow runner (Gina!) who asked me for some easy, vegan breakfast ideas that DON’T include protein powder. I had some savory chickpea and chickpea flour ideas floating around my noggin, so when I prepared a bowl of of oatmeal, ZING! I knew exactly what I was going to stir in.

power oats collage

So, the answer to your burning question: does this taste like oatmeal hummus? Not in the least. The mashed chickpeas just make this cereal taste extra hearty, and perhaps a bit nutty. Add your favorite toppings as usual, and trust me, this bowl of goodness will keep you satisfied all morning long.

One warning: eating  this oatmeal will make you feel smug. Even more so if you add a crowning sprinkle of flaxseeds and some fresh fruit.

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Chickpea Power Oatmeal


  • Author: Camilla
  • Prep Time: 1 min
  • Cook Time: 5 mins
  • Total Time: 6 mins
  • Yield: 1 1x

Ingredients

Scale
  • 1 cup water
  • 1/2 cup rolled old-fashioned oats (GF if needed)
  • 1/4 cup rinsed, drained canned chickpeas, finely mashed
  • Optional Flavor Stir-Ins:
  • Splash of vanilla extract, pinch of ground cinnamon or other spice, pinch of fine sea salt
  • Suggested Toppings:
  • Chopped fruit or berries
  • Dried fruit
  • Ground flax seeds, chopped nuts or seeds
  • Dairy or non-dairy milk
  • Sweetener of choice (e.g., maple syrup, natural scene sugar, coconut sugar)

Instructions

  1. Stovetop: Bring the water and oats to a boil in a small saucepan set over medium-high heat. Reduce heat, partially cover, and simmer for 3 to 5 minutes until oats are soft and mixture is thickened. Stir in mashed chickpeas and any flavor stir-ins (if using); let stand 1 minute, Spoon into a bowl and serve with suggested toppings, as desired.
  2. Microwave: Combine the water and oats microwave-safe bowl. Cook on HIGH for 3 to 3-1/2 minutes until oats are soft and mixture is thickened. Stir in mashed chickpeas and any flavor stir-ins (if using); let stand 1 minute, Spoon into a bowl and serve with suggested toppings, as desired.
  • Category: Breakfast, Cereal

Nutrition

  • Calories: 214
  • Sugar: 1.0 g
  • Sodium: 15 mg
  • Fat: 3.5 g
  • Saturated Fat: 0.5 g
  • Trans Fat: 0 mg
  • Carbohydrates: 37.4 g
  • Fiber: 6.5 g
  • Protein: 8.5 g
  • Cholesterol: 0 mg
close up of a white bowl filled with roasted red pepper hummus on top of a white and red napkin
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Roasted Red Pepper Hummus {oil-free & tahini-free}
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Emily

Tuesday 7th of October 2014

Whoa! I would never have thought of that! Thanks for the great recipe :) Love your blog by the way, I will definitely be coming back for more tips and recipes.

Emily

Cynthia

Sunday 1st of June 2014

Can you make thus ahead and freeze it?

Camilla

Thursday 12th of November 2015

Hmm, I don;t think so--it would be pretty gummy if it sat around.

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