Savory Spinach and Mushroom Oat Bowl (Printable Version)

Hearty oat bowl with sautéed mushrooms, spinach, and creamy oats. Ready in 25 minutes.

# Ingredient List:

→ Base

01 - 1 cup old-fashioned rolled oats
02 - 2 cups vegetable broth

→ Vegetables

03 - 1 tablespoon olive oil
04 - 1 cup cremini or button mushrooms, sliced
05 - 2 cups fresh baby spinach
06 - 1 small shallot, finely chopped
07 - 1 garlic clove, minced

→ Seasonings

08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 teaspoon smoked paprika
11 - 1 tablespoon nutritional yeast

→ Toppings

12 - 1 tablespoon grated Parmesan cheese
13 - 1 soft-boiled or poached egg
14 - 1 tablespoon fresh chives or parsley, chopped

# How to Make It:

01 - Bring vegetable broth to a simmer in a medium saucepan. Stir in oats and cook for 5–7 minutes, stirring occasionally, until creamy and tender.
02 - Heat olive oil in a skillet over medium heat. Add shallot and garlic, sautéing for 1 minute until fragrant.
03 - Add sliced mushrooms and cook for 4–5 minutes until softened and golden. Stir in spinach and cook until wilted, about 1–2 minutes. Season with salt, pepper, and smoked paprika.
04 - Stir sautéed vegetables and nutritional yeast into cooked oats. Taste and adjust seasoning as needed.
05 - Divide oat mixture between two bowls. Top with Parmesan cheese, soft-boiled or poached egg if desired, and sprinkle with chives or parsley. Serve warm.

# Expert Advice:

01 -
  • The savory approach to oats will change everything you thought you knew about breakfast grains
  • It comes together in under 30 minutes but tastes like something you spent all afternoon planning
02 -
  • The oats continue absorbing liquid as they sit, so if you're meal prepping, add a splash of broth when reheating
  • Mushrooms release water as they cook—resist the urge to crowd the pan or they'll steam instead of getting golden
03 -
  • Let the mushrooms get really golden before adding the spinach—that's where all the deep, rich flavor lives
  • If you're meal prepping, undercook the oats slightly since they'll continue softening in the fridge

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