Vegan Savory Oatmeal Bowl
Creamy steel-cut oats cooked in vegetable broth and crowned with sauteed mushrooms, wilted spinach, and a drizzle of tamari — a hearty savory twist on breakfast oats.
Ingredients
- 1 cup old-fashioned rolled oats
- 2 cups low-sodium vegetable broth
- 6 oz cremini mushrooms, sliced
- 2 cups baby spinach
- 2 cloves garlic cloves, minced
- 2 tsp olive oil
- 2 tsp tamari or low-sodium soy sauce
- 2 tbsp nutritional yeast
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
- 2 green onions, thinly sliced
Instructions
-
1
Bring 2 cups low-sodium vegetable broth to a boil in a medium saucepan over medium-high heat.
-
2
Stir in 1 cup old-fashioned rolled oats and reduce heat to medium. Cook, stirring occasionally, until oats are creamy and broth is absorbed, about 5 minutes. Season with half the 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Stir in 2 tbsp nutritional yeast.
-
3
Meanwhile, heat 2 tsp olive oil in a skillet over medium-high heat. Add 6 oz sliced cremini mushrooms in a single layer and cook undisturbed for 3 minutes until browned. Stir and cook 2 more minutes.
-
4
Add 2 cloves minced garlic cloves and cook 30 seconds until fragrant. Add 2 cups baby spinach and toss until just wilted, about 1 minute. Drizzle with 2 tsp tamari or low-sodium soy sauce and season with remaining salt and black pepper.
-
5
Divide oats between bowls, top with the mushroom and spinach mixture, and garnish with 2 thinly sliced green onions.