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Savory Oatmeal with Mushrooms

A cozy breakfast that transforms oatmeal into a savory delight with mushrooms, fresh spinach, and an array of delicious toppings.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 1 serving
Course: Breakfast, Brunch
Cuisine: Gluten-Free
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 0.5 cup gluten-free rolled oats Per person.
  • 1 cup sliced mushrooms Any variety, such as cremini or button.
  • 1 handful fresh spinach A big handful.
  • 1 tablespoon miso paste Optional, adds flavor.
  • 1.5 cups water or broth Per serving.
  • 1 tablespoon olive oil For sautéing vegetables.
Toppings
  • 1 soft-boiled egg For richness.
  • 1 handful toasted pumpkin seeds or walnuts For crunch.
  • 1 pinch chili flakes For a spicy kick.
  • 1 sprinkle nutritional yeast Adds a savory flavor.
  • 1 tablespoon grated hard cheese (like parmesan) For added richness.

Method
 

Preparation
  1. Get your skillet hot and drizzle with olive oil.
  2. Sauté the sliced mushrooms until softened and golden brown.
  3. Add water or broth and miso paste, then bring to a simmer.
Cooking Oats
  1. Pour in the gluten-free rolled oats and stir often to prevent sticking.
  2. Cook for about 5-7 minutes until the oats are creamy.
  3. Stir in the fresh spinach at the very end, allowing it to wilt.
  4. Season with salt and pepper to taste.
Serving
  1. Serve in a bowl and top with desired toppings such as a soft-boiled egg, toasted seeds, or cheese.

Notes

This savory oatmeal is versatile. Use any leftover veggies as toppings. Can be made ahead and reheated with a splash of water.