OATrageous Oatmeals Giveaway & Chickpea Veggie Soup

OATrageous Oatmeals Cookbook Cover
There are a few things in life you can count on: the sun rising in the east each morning; happy and excited greetings from your dog (and a bored yawn from your cat) when you get home from work; a bite of chocolate curing the blues, and any cookbook by Kathy Hester being damn good.

If you haven’t already heard about Kathy’s latest book, OATrageous Oatmeals: Delicious & Surprising Plant-based Dishes from This Humble, Heart-Healthy Grain, and browsed through the recipes (accompanied by stunning photos from Kate Lewis), then you might be thinking what I did when I began recipe-testing months back. A whole cookbook about – – oats?! Stir in some soy milk, sprinkle on the cinnamon, pop it in the microwave and we’re good to go for breakfast! What else is there? How about Oats-bury Steaks, Vegan Cream Liqueur, Stir-fried Veggie Oats, and oh, my recipe Chai-spiced Oatmeal Tart with Warm Coconut-Vanilla Sauce that Kathy graciously included in the book, just to name a very few. Kathy also includes oatmeal-based treats for your pets, a soothing Lavender Oat Bath Soak, and an incredibly fragrant Oatmeal Cookie Scrub. All of the oat bases covered – even those you had no idea existed.

I’m proud to have one copy of this classic cookbook to give away to one of my U.S. readers. Enter the giveaway below, but before you do, take a look at some of the recipes I’ve made from OATrageous Oatmeals and whip up a batch of comforting Chickpea Veggie Soup (recipe below). If you can’t wait a week to see if you’ve won and you want this book STAT, order a copy right here.


Chocolate Mint Creamer An Unrefined Vegan

Chocolate Mint Creamer An Unrefined Vegan


Chickpea Vegetable Soup An Unrefined Vegan


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  • Author: Kathy Hester


This healthy soup tastes like you slaved over a hot stove all day but comes together fast enough to eat any weeknight. Sweet potatoes, carrots and kale make this delicious. Using steel-cut oats as your grain of choice makes the soup thick and hearty too!


  • 2 tablespoons (30 ml) olive oil (*use broth or water instead)
  • 1/4 cup (50 g) minced onion
  • 3 cloves garlic, minced
  • 11/2 cups (270 g) diced sweet potato
  • 1 cup (110 g) chopped carrots
  • 1 can (15 oz [425 g]) chickpeas
  • 6 cups (1420 ml) water
  • 1/2 cup (40 g) steel-cut oats
  • 4 tablespoons (24 g) nutritional yeast, divided
  • 1 teaspoon marjoram
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon basil
  • 1/4 teaspoon thyme
  • 1/4 teaspoon ground rosemary
  • 11/2 cups (270 g) chopped kale or other green like chard or collards
  • salt and pepper, to taste


  1. Add the olive oil to a soup pot and heat over medium heat. Once hot, add onions and saute for about 5 minutes, until translucent. Then add the garlic and cook for 3 more minutes.
  2. Add the sweet potato, carrots, chickpeas and water, then turn the heat to high and bring to a boil.
  3. Once the soup is boiling, turn to low and add the oats, 2 tablespoons (30 g) of the nutritional yeast, marjoram, smoked paprika, basil, thyme and ground rosemary. Cover and simmer until the oats are thoroughly cooked, about 20 to 25 minutes.
  4. Add in the kale and the other 2 tablespoons (30 g) of nutritional yeast. Cook about 5 to 10 minutes until the kale is tender. Add salt and pepper to taste before serving.


  • gluten-free, soy-free, oil-free option*
  • Per serving: Calories 177.6, protein 8.1 g, total fat 5.3 g, carbohydrates 24.2 g, sodium 41.9 mg, fiber 6.1 g
  • Recipe reprinted with permission from Kathy Hester and Page Street Publishing Company.


  • Serving Size: 8
  • Calories: 167
  • Sugar: 2
  • Sodium: 162
  • Fat: 5
  • Saturated Fat: 1
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 26
  • Protein: 7
  • Cholesterol: 0


Chickpea Vegetable Soup An Unrefined Vegan


Candy Bar and Coconut Cream Oatmeals An Unrefined Vegan

Candy Bar and Coconut Cream Oatmeals An Unrefined Vegan

Candy Bar and Coconut Cream Oatmeals An Unrefined Vegan


Chocolate Mint Creamer An Unrefined Vegan

Chocolate Mint Creamer An Unrefined Vegan


Veggie Oat Taco Mince An Unrefined Vegan

Veggie Oat Taco Mince An Unrefined Vegan

Veggie Oat Taco Mince An Unrefined Vegan


Banana Oatmeal Cookie Pancakes An Unrefined Vegan

Banana Oatmeal Cookie Pancakes An Unrefined Vegan

Banana Oatmeal Cookie Pancakes An Unrefined Vegan


37 thoughts on “OATrageous Oatmeals Giveaway & Chickpea Veggie Soup

  1. Jess Moore

    using oats in breakfast smoothies (with or without greens depending on how I’m feeling) is a surprisingly delicious way to stay nice and full throughout the morning!

    1. An Unrefined Vegan Post author

      I’ve recently started putting rolled oats in my smoothies – love the thickness they add. Thanks, Jess!

  2. The Vegan 8

    Looks like such an awesome book! So many amazing things. I love oats!! That mint creamer sounds so heavenly.
    I make a soup very similar to this, but never thought to add oats! That sounds awesome!

    1. An Unrefined Vegan Post author

      The oats add a nice texture and thickness to the soup. It’s funny when you take a familiar ingredient like this and think about it in a different way (which pretty much sums up vegan cooking!) – you realize how many possibilities there are!

  3. deb

    Love some stovetop oats with peanut butter and banana on top, with almond milk and a sprinkle of cinnamon! Simple and delicious

  4. Nikki

    I really haven’t, which is why this cookbook intrigues me so much. Who knew oats were so versatile. I’ve been using them in the same boring ways.

  5. coconutandberries

    Love the book concept – who doesn’t love oats? All the recipes sound so creative and the pictures are gorgeous.
    I can’t enter (UK) but thank you for sharing the soup recipe. I’m definitely considering making a batch to have on hand for easy weeknight meals.

    1. An Unrefined Vegan Post author

      Great soup, Emma – very comforting and a cinch to put together. Sorry not to be able to include overseas entrants!

  6. kateydandelion

    So far I’ve been an oat traditionalist, making oatmeal and using them for baking. But I’m looking to expand my oat horizons!

  7. Laura Black

    I grind oats to make oat flour all the time!! I’m actually very curious about chocolate mint creamer featured at the beginning of the post! That’s worth the cookbook right there!

  8. Nicollette D

    I love savory oats for breakfast, cooked in veggie broth with lots of broccoli and cauliflower. Not too wild but sure not the instant packets with tons of added sugar and who-knows-what added flavor. U never thought of adding oats to soup before–smart idea!

    1. An Unrefined Vegan Post author

      I love savory breakfasts like that, Nicollette – so filling and satisfying! Thanks for commenting!

  9. Melissa

    I recently made the curry cashew savory granola from this book since it was posted on another blog. It was so good! I had never made savory granola before, so now I’m looking forward to all the other savory oat applications in this book.

  10. Carol

    I have not made anything from the book — it is new to me! I am putting this book on my wish list for Christmas though!

  11. evnemsi

    God, this book looks GENIUS! I’m a typical starving college student who’s also GF, so a lot of days when I come home from class late, I whip up a bowl o’ oats. I LOVE to do a savory variety to mix it up. Kind of reminds me of a “meal-in-mashed-potatoes”! I am so perplexed by those oat mince tacos. I feel a dire need to try them!

  12. Ilene

    I love finding ways to use oats. Some favorites are lentil oat burgers and oatmeal with garlic roasted butternut squash. Signed up for your email newsletter as well. Hoping to win this cookbook.


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