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Breakfast

Savory Oatmeal with Mushrooms, Spinach & Avocado

TIME

20 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

344 kcal

CARBS

40.2 g

PROTEIN

11.9 g

FAT

17.1 g

Z Savory Oatmeal with Mushrooms, Spinach & Avocado

About this recipe

Rolled oats simmered in vegetable broth create a creamy base for sautéed mushrooms, onion, garlic, and ginger. Spinach and toasted sesame oil bring depth to this savory bowl, while sliced avocado and fresh basil provide a fresh finish. Serve it for breakfast or a light lunch.

WHY YOU’LL LOVE IT

A savory breakfast twist: Garlic, ginger, mushrooms, and sesame oil give oatmeal a rich, deeply savory flavor. Creamy and satisfying: Tender oats, sautéed vegetables, and buttery avocado create contrasting textures in every bite. Simple everyday ingredients: This comforting one-pot breakfast is ready in just 20 minutes.

Ingredients

  • 160 g old-fashioned rolled oats (2 cups)
  • 960 ml low-sodium vegetable broth (4 cups)
  • 300 g fresh mushrooms, sliced (about 3 cups)
  • 150 g yellow onion, finely chopped (about 1 medium onion)
  • 12 g garlic, minced (about 4 cloves)
  • 5 g fresh ginger, finely grated (about 1 teaspoon)
  • 20 g unsalted butter (about 1 tablespoon plus 1 teaspoon)
  • 60 g fresh spinach (about 2 loosely packed cups)
  • 10 ml toasted sesame oil (2 teaspoons)
  • 3 g fine salt (about 1/2 teaspoon), or to taste
  • 1 g ground black pepper (about 1/2 teaspoon), or to taste

For serving

  • 200 g avocado flesh, sliced (about 1 large avocado)
  • 5 g fresh basil leaves, roughly torn (about 2 tablespoons)

Ingredient note: Use old-fashioned rolled oats, not steel-cut oats or instant flavored oatmeal. Choose low-sodium vegetable broth to control the salt level.

Preparation

Time: Allow approximately 20 minutes total, including 5 minutes of preparation and 15 minutes of cooking.

  1. Slice the mushrooms, finely chop the onion, mince the garlic, grate the ginger, and roughly chop the spinach. Slice the avocado and set aside the basil for serving.
  2. Melt the butter in a medium saucepan over medium heat. Add the onion and cook for 2–3 minutes, stirring occasionally, until it begins to soften.
  3. Add the garlic and grated ginger. Cook for about 30 seconds, stirring constantly, until fragrant.
  4. Add the sliced mushrooms and cook for 4–5 minutes, stirring occasionally, until softened and lightly browned.
  5. Pour in the vegetable broth and bring it to a boil. Stir in the rolled oats, reduce the heat to medium-low, and simmer for 5–7 minutes, stirring frequently, until the oats are tender and creamy.
  6. Stir in the chopped spinach and cook for 1–2 minutes, until wilted. Add the toasted sesame oil, salt, and black pepper. Stir well and adjust the seasoning to taste.
  7. Divide the oatmeal evenly among four bowls. Top each serving with sliced avocado and fresh basil leaves. Serve immediately while warm.

Tips

  • Stir frequently as the oats cook to prevent them from sticking to the bottom of the saucepan.
  • If the oatmeal becomes too thick, add a little extra hot broth or water until it reaches your preferred consistency.
  • Brown the mushrooms before adding the broth to develop a deeper, more savory flavor.
  • Add the avocado and basil just before serving to preserve their fresh color and texture.
  • Refrigerate leftovers promptly in an airtight container and consume within 3–4 days. Add a splash of broth when reheating.

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