Somewhere along the line, someone convinced us all that oatmeal had to loaded with sugar and cream and jelly and who knows what other unhealthy ingredients. I guess the idea was to make it appealing to kids so that Moms could get something into their children’s stomachs.
The beauty of oatmeal is that it takes on the flavor of the savory ingredients just as well. My Mushroom and Spinach Savory Oatmeal topped with poached eggs and roasted asparagus is the perfect example.
The texture is rich and creamy, taking on the flavors of the onions, garlic, and mushrooms sautéed in olive oil. The gently steamed baby spinach and pan-roasted asparagus add a freshness to the mix and when the runny yolk from the poached egg mixes into the oatmeal it’s breakfast greatness!
Poaching Eggs is easy, follow my instructions HERE
Here is my Mushroom and Spinach Savory Oatmeal recipe:
Mushroom and Spinach Savory Oatmeal
- 2 Cups Water
- 1/2 Cup Steel Cut Oats
- 1/2 Cup Onion Chopped
- 1 Teaspoon Garlic Crushed and chopped
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Red Pepper Flakes
- 1/2 Teaspoon Dried Thyme
- 1 Tablespoon Olive Oil
- 8 Ounces Sliced Mushrooms
- 5 Ounces Baby Spinach
- 10 Stalks Asparagus Pan-roasted
- 2 Poached Eggs
- Black Pepper
- Poach the eggs, my instructions are on the blog, I will provide a link
- In a small saucepan bring the water to a boil and add the oats, salt, red pepper flakes, and In a small saucepan bring the water to a boil and add the oats, salt, red pepper flakes, and thyme. Cook per manufacturer’s instructions, approximately 25 minutes.
- Add olive oil, mushrooms, and onions to a sauté pan over medium-high heat. Sauté until the mushrooms begin to release their moisture then add the onions. Cook until onions are translucent and the mushrooms are browned. Remove from the heat, add spinach and cover to let steam.
- Once the oats are to your desired tenderness, remove from the heat, add the mushroom mixture and the parmesan cheese, stir to incorporate. Cover to keep warm.
- Add the asparagus to the sauté pan over medium-high heat, add more olive oil if needed, sauté for 4-5 minutes until cooked, but still firm (cooking times will vary depending on the thickness of the asparagus
- Place warm oats on the plate, top with warm eggs and warm asparagus.