This wholesome oatmeal with baby spinach and mushrooms is incredibly quick and easy to prepare, and a pure joy for your taste buds! The versatile oatmeal is the perfect base to satisfy your cravings for a savory and hearty dish, whether served for breakfast, a quick lunch, or dinner.
You might be thinking: “There’s no way savory oatmeal could taste good.” Well, I’m here to tell you that it can, in fact, taste good. Delicious, even!
This recipe right here is one of my best-kept secrets, especially being strapped for time and in need of something quick and easy to whip up!
Ingredients and Alternatives
Here’s what you will need to prepare this savory oatmeal dish, which consists of only a few simple ingredients along with some additional tips and alternatives:
- Rolled oats: Soft-textured oats such as rolled oats, old fashioned oats, or quick oats will create the velvety creaminess we are looking for in this recipe. Of course, you may also choose to go with steel-cut oats; however, you will most likely have to adjust your liquid content. Any option you select will work.
- Mushrooms: As a tasty vegetable element, I picked mushrooms, as they pair perfectly with oatmeal. Of course, it’s entirely up to you which mushrooms you decide on. Baby Bella, white whole mushrooms, shiitake, or maybe even chanterelles.
- Spinach: I’d recommend using baby spinach for our dish. However, “regular” (fresh) spinach will be perfectly fine as well. Please see further tips below on how to properly prepare regular spinach.
- Feta cheese: Once the dish is done, we’ll simply crumble up the feta cheese and fold it into our oatmeal. It’ll slightly melt, thus enhancing the dish’s creaminess even further while also providing another smaller dose of protein.
We’ll finish it off with a few additional basic ingredients, such as onions, olive oil, vegetable broth, and some seasoning. That’s all there is to it! Easy-peasy, right?
Recipe Tips
Although creating this savory oatmeal recipe is as easy as it gets, here are a few more tips to consider:
- Serving size: Nutrition is highly subjective, and we all prefer different kinds of portion sizes. As for myself, the measurements listed in my recipe satisfied my appetite. I do, however, tend to consume smaller servings, so keep that in mind. Feel free to adjust and increase the ratio of oats and liquid to whip up a more substantial serving. 😉
- If you are opting to use regular, fresh spinach instead of baby spinach, please allow me to suggest the following preparation: add the spinach to your mushrooms before adding the oats. Allow it to cook and break down a bit, and then, if necessary, skim off any excess liquid. Once the liquid has been removed, you can mix in your oats.
- For an even more protein-packed dish, increase the amount of feta cheese. Alternatively, you may also top it off with nuts of your choice.
- Grate some Parmesan over this hearty oatmeal for an added touch of decadence. As a result, the recipe will be more reminiscent of a risotto – oatmeal risotto, if you will. 😉
- As most store-bought vegetable broths tend to have a fairly high salt content (unless you choose the less sodium variety), be a bit more mindful when seasoning. More salt can always be added later.
Savory Oatmeal with Spinach and Mushrooms
Ingredients
- 1 small onion
- 1 tbsp olive oil
- 7 oz mushrooms e.g., white mushrooms
- 3.5 oz baby spinach
- 1 ¼ cups rolled oats
- 1 ⅔ cups vegetable broth
- salt, black pepper, nutmeg
- 2 oz feta cheese
Instructions
- Cut onion into small bits and briefly sauté in olive oil using a frying pan.
- Slice the mushrooms, add to the pan, and continue sautéing for a few.
- Toss oats into pan, top it off with the veggie broth, and bring to a boil. Simmer over low heat until desired (thickened) consistency is reached.
- Add your baby spinach and let it briefly simmer until spinach has visibly wilted.
- Crumble up feta cheese and fold into the mixture until nicely melted. Season to taste with salt, black pepper, and nutmeg.
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