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
Servings: 4 servings
- 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
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.