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)
- 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.
- 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.
- 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.
- Stir grated parmesan cheese into the oatmeal and add salt and pepper to taste. Transfer oatmeal to a bowl.
- 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.