Happy Friday everyone & welcome to my first ever blog post! This morning I’m celebrating the weekend being upon us with a bowl of savory oats! Now before you start judging and saying “Ew! Spinach, tomatoes and mushrooms in oatmeal?” I promise you it is the best thing ever and I don’t think ill ever make oats with the traditional fruit and peanut butter toppings ever! …Okay maybe that’s a lie but this is a game changer for sure!
This morning I woke up in the mood for some oatmeal. Usually when I have extra time to actually cook breakfast I’ll browse Pinterest for a new recipe to try. I checked my fridge to see what kinds of ingredients we had and realized we were out of fruit so that was a no go. I stumbled upon a few posts where someone had made savory oatmeal with ingredients like broccoli, ham, bacon, cheese and mushrooms and thought to myself “hmm…that could be good” so I decided to try it with what I had in the fridge.
Savory Spinach, Tomato & Mushroom Oats
- 1/2 C. rolled oats
- 1 C water
- 1 tsp. grass fed butter
- 1 1/2 Tbsp. olive oil
- 1 Tbsp basil, fresh or dried
- Pinch of red pepper flakes
- 2 Tbsp. red onion, chopped
- Handful cherry tomatoes, cut in half
- Handful spinach, chopped
- Handful mushrooms, chopped
- 1 Egg (optional)
- Drizzle of Sriracha (optional)
In a small saucepan combine oats and butter on medium low heat until butter is melted. Once butter is melted add water, 1/2 tbsp. olive oil, basil, and red pepper flakes and cook for 5 minutes or until oatmeal is thick.
While oatmeal is cooking, heat a skillet with 1 tbsp. olive oil on medium low heat. Add onion and mushrooms until tender – about 2 minutes. Once tender, add in spinach and tomatoes until spinach is wilted – about 2 minutes.
Mix onion, mushroom, tomato, and spinach mixture into your cooked oatmeal. In the same skillet, cook your egg until desired doneness. Assemble oatmeal and egg in a bowl. Drizzle with Sriracha & enjoy!
Hope Everyone has a great weekend!