Spinach Mushroom Oat Breakfast Bowl (Printable Version)
Hearty oats simmered in vegetable broth, topped with savory mushrooms and wilted spinach for a satisfying morning meal.
# What You'll Need:
→ Grains
01 - 1 cup rolled oats
02 - 2 cups low-sodium vegetable broth (or water)
→ Vegetables
03 - 1 tablespoon olive oil
04 - 1 small yellow onion, finely diced
05 - 2 cups cremini mushrooms, sliced
06 - 2 cups fresh baby spinach
07 - 1 clove garlic, minced
→ Seasonings
08 - 1/2 teaspoon sea salt (plus more to taste)
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 teaspoon smoked paprika (optional)
11 - 1/4 teaspoon red pepper flakes (optional)
→ Toppings (Optional)
12 - 2 large eggs (fried or poached, optional for extra protein)
13 - 2 tablespoons grated Parmesan cheese
14 - 1 tablespoon chopped fresh chives or parsley
# How To Make:
01 - Bring the vegetable broth to a gentle boil in a medium saucepan. Stir in the rolled oats, reduce heat to low, and simmer uncovered for 7-8 minutes, stirring occasionally, until creamy and tender.
02 - Heat olive oil in a large skillet over medium heat. Add the finely diced yellow onion and sauté for 2-3 minutes until softened and translucent.
03 - Add the sliced cremini mushrooms to the skillet. Cook for 4-5 minutes, stirring occasionally, until they release their moisture and develop a golden-brown color.
04 - Stir in the minced garlic and cook for 30 seconds until fragrant. Add the smoked paprika and red pepper flakes if using, tossing to combine.
05 - Add the fresh baby spinach to the skillet and cook for 1-2 minutes, stirring constantly, until just wilted but still vibrant. Season with sea salt and freshly ground black pepper to taste.
06 - Divide the creamy cooked oats evenly between two bowls. Top each portion generously with the sautéed spinach and mushroom mixture.
07 - If desired, crown each bowl with a freshly fried or poached egg, a sprinkle of grated Parmesan cheese, and a garnish of chopped fresh chives or parsley. Serve immediately while hot.
# Expert Advice:
01 -
- Its the kind of breakfast that actually keeps you full until lunch, unlike those sweet bowls that leave you hungry an hour later
- You can prep everything in advance and just reheat portions throughout the week for effortless mornings
02 -
- The oats continue absorbing liquid as they sit, so if you are meal prepping, keep the vegetable topping separate until you reheat
- Mushrooms need space in the pan to brown properly, or they will steam and become rubbery instead of developing that meaty texture
03 -
- Cook your oats until they are slightly more done than you would for sweet oatmeal since the vegetables will weigh them down
- Taste and adjust the seasoning after the vegetables are cooked, as the mushrooms will have released their own liquid and diluted some of the salt