Whether we choose to eat meat or not, we can all benefit from more vegetables in our diet. This Savory Oatmeal with Spinach and Mushrooms is a tasty way to add a serving or two of veggies to your breakfast routine!

I love savory oatmeal because it’s a great way to transition from the sweet breakfast foods most of us are used to eating, to more wholesome, nutrient-dense options. If you think about it, oatmeal has a pretty neutral flavor, making it the perfect base for sweet AND savory toppings.

Spinach and mushrooms is a combination I love, but I make this savory oatmeal a lot just by adding in whatever leftover veggies I happen to have on hand. The soft boiled eggs can be made ahead of time, so this breakfast can come together in no time—if you do just a little bit of planning.

The recipe yields one serving, but you can easily double, triple, or quadruple if there’s a hungry crowd to feed!

Savory Morning Oatmeal
Makes 1 Serving


  • ½ cup old fashioned oats
  • ½ cup organic broth (chicken or veggie)
  • ½ cup water
  • 1 portobello mushroom cap, cleaned and sliced
  • Handful of baby spinach
  • 1-2 tablespoons grated parmesan cheese
  • 1 soft boiled egg*
  • Salt and pepper to taste
  • Olive oil
  • Dash of garlic powder (optional)
  • Chopped chives (optional)


  1. Add oats, broth, and water to a small saucepan and bring to a boil. Reduce heat and simmer for 3-5 minutes over, stirring occasionally.
  2. While oats cook, add sliced mushrooms to a pan with a little bit of olive oil, salt, and pepper. Sauté for several minutes until mushrooms are tender. Remove and reserve.
  3. Add handful of spinach to the same pan with olive oil, salt, pepper, and optional dash of garlic powder. Sauté just until spinach begins to wilt.
  4. Stir grated parmesan cheese into the oatmeal and add salt and pepper to taste. Transfer oatmeal to a bowl.
  5. Top oatmeal with mushrooms, spinach, and a sliced soft boiled egg. Top with chives and more black pepper.

*To make soft boiled eggs ahead of time, bring a pot of water to a boil and add eggs, boiling for 7 minutes and immediately transferring to a bowl with ice water. For a less runny yolk, cook for an additional 1-2 minutes. The eggs can be stored in the refrigerator to have on hand throughout the week.

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About the Author

Allyson Meyler

Allyson Meyler cooks, photographs, and eats the recipes found on her blog Reclaiming Yesterday. After struggling with her own health issues—and becoming frustrated with the Western medical system—Allyson took it upon herself to search for healing. She found relief through diet and lifestyle changes, and became a strong believer in food as medicine. She now shares her recipes and experiences through her blog in hopes to inspire others to get into the kitchen and take control of their health—and to eat some delicious food along the way! Follow along on Instagram and Facebook.