Savory Oatmeal with Mushrooms and Spinach
Savory oatmeal makes a satisfying alternative to sweet porridge, and this version builds depth with caramelized mushrooms, wilted spinach, and aromatic herbs. The oats cook up creamy while the mushrooms add an earthy, umami-forward flavor. Ready in roughly 25 minutes, it works equally well as a hearty breakfast or a light dinner.
Equipment
- 1 Medium saucepan
- 1 Non-stick skillet
- 1 Wooden spoon
- Measuring cups and spoons
- 1 Cutting board
- 1 Knife
Ingredients
Oatmeal Base
- 1 cup steel-cut oats organic preferred for better texture
- 2 ½ cups filtered water
- ¼ teaspoon sea salt
Vegetable Sauté
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic minced
- 1 cup cremini mushrooms cleaned and sliced
- 2 cups baby spinach rinsed and dried
- ¼ teaspoon black pepper freshly ground
- 1 tablespoon nutritional yeast optional, adds cheesy flavor
Toppings (Optional)
- 1 teaspoon toasted sesame seeds for garnish
- 1 tablespoon chopped fresh parsley
Instructions
- In a medium saucepan, bring 2 1/2 cups of filtered water to a boil. Add the steel-cut oats and sea salt, reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until the oats are soft and slightly creamy.
- While oats are cooking, heat the olive oil in a non-stick skillet over medium heat. Add minced garlic and sauté for 30 seconds, until fragrant but not browned.
- Add sliced mushrooms to the pan and cook for 6–8 minutes, stirring occasionally, until they are golden brown and have released most of their moisture.
- Stir in the baby spinach and cook for another 1–2 minutes until just wilted. Season with black pepper and optional nutritional yeast for depth of flavor.
- Once the oatmeal is ready, stir in half of the sautéed vegetables directly into the oats. Divide between two bowls and top with remaining mushrooms and spinach mixture.
- Sprinkle each bowl with toasted sesame seeds and chopped parsley. Serve warm.
Notes
- For deeper flavor, deglaze the mushroom pan with a splash of tamari or balsamic vinegar.
- You may substitute steel-cut oats with old-fashioned rolled oats; just reduce cooking time to 7–10 minutes and slightly reduce water.
- For a creamy finish, stir in a teaspoon of tahini or splash of unsweetened oat milk.
Nutrition
Calories: 411kcalCarbohydrates: 59gProtein: 17gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 333mgPotassium: 435mgFiber: 11gSugar: 1gVitamin A: 2983IUVitamin C: 12mgCalcium: 104mgIron: 5mg
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