Savory Oatmeal with Mushrooms, Spinach, and Thyme
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Savory Oatmeal with Mushrooms, Spinach, and Thyme

I love this savory departure from my typical oatmeal bowls. Toasting the oats and cooking them in chicken broth—along with sautéed onion, mushrooms, and garlic, and thyme— makes for a wickedly flavorful bowl of oatmeal with creamy, risotto-like texture.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: lunch, Main Course
Cuisine: American
Keyword: oatmeal recipe, oatmeal with mushrooms spinach and thyme, savory oatmeal
Servings: 4 servings
Calories: 307kcal
Author: Andie Mitchell

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • ½ small yellow onion finely chopped (about ½ cup)
  • 1 8- ounce package baby portobello mushrooms sliced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 garlic cloves minced
  • 2 cups Quaker Old Fashioned Oats
  • 2 cups low-sodium chicken broth
  • 1 tablespoon fresh thyme leaves
  • 2 cups fresh spinach leaves
  • ¼ cup grated Parmesan cheese
  • 4 large eggs optional

Instructions

  • In a large Dutch oven or a deep sauté pan, heat the olive oil over medium-high heat. Add the onions and cook, stirring frequently, until just beginning to soften, about 2 minutes. Add the mushrooms and cook, stirring frequently, until softened, about 8 minutes. Add the salt and pepper; stir. Add the garlic and cook, stirring constantly, for 30 seconds. Add the oats and stir until toasted and fragrant, about 2 minutes.
  • Add the chicken broth along with 2 cups water and the thyme, and bring the pan to a simmer. Let the oats cook, stirring often, until they have absorbed almost all of the liquid, about 12 minutes. Stir in the spinach, 1 cup at a time, and allow it to wilt into the thickened oatmeal. Season to taste with salt and pepper. Serve each portion topped with 1 tablespoon grated Parmesan cheese and additional fresh thyme, if desired.
  • Optional, for a heartier meal: Spray a large nonstick skillet with cooking oil and set it over medium-high heat. Once hot, add the eggs and cook until the whites are opaque and the yolk is set but still runny (or to your desired doneness), 6 to 8 minutes. Serve 1 fried egg on top of each oatmeal portion.