I know it sounds backwards but savory oats really do work! They are warm and comforting and perfect for breakfast on a warm day. You just have to try them and see :)
This recipe is vegetarian and can be made vegan if using oil and omitting egg and cheese accompaniments.
Makes 1 portion
- 1 tbsp butter or oil
- 1 clove garlic, slice
- small knob of fresh ginger, sliced
- handful of mushrooms, sliced
- 1/2 cup rolled oats
- 1 1/4 cup broth or water
- handful spinach
- 1/4 cup grated Parmesan (optional)
- 1 egg (optional)
Heat a small pot over medium heat with 1 tbsp butter or oil. Add 1 clove garlic and sliced ginger and sauté until garlic is softened, about 2 minutes
Add sliced mushrooms to the pot. Season with salt and cover to pan. Leave on medium heat, covered and untouched for 4 minutes. After 4 minutes, take off the lid and stir. The mushrooms should be slightly caramelized and there should be some liquid in the bottom of the pan. Let the liquid at the bottom of the pan, about 1 minute.
Add 1/2 cup rolled oats and 1 1/4 cup broth or water. Stir. Bring to a simmer and cook for 6-7 minutes on low until the liquid is almost all evaporated and oats are cooked through. Add a handful of spinach and 1/4 cup grated parmesan (if using) and stir until spinach is wilted and cheese is mixed in. Set aside off the heat.
If eating with an egg, heat a small pan on medium-high heat with 1 tbsp oil. Crack in an egg and salt. Wait until whites around the egg are stiffer and then add a tbsp of water and cover. Cook until the whites are set, about 2 minutes.
To serve, spoon oats into a bowl and slide egg on top. Enjoy!