Savory Breakfast Oats
PREP TIME: 20 MIN
COOK TIME: 20 MIN
TOTAL TIME: 40 MIN
INGREDIENTS
½ cup old-fashioned rolled oats
1 cup vegetable broth
2 tablespoons shredded cheddar cheese
1 large egg
1 cup raw spinach, chopped
½ cup baby bella mushrooms, sliced
1 clove garlic, minced
2 teaspoons olive oil
2 tablespoons Mariani Sliced Almonds, divided
Salt and pepper, to taste
Optional: sliced radish, for garnish
INSTRUCTIONS:
Make the soft boiled egg. Bring a small pot of water to a boil. Place the egg in the boiling water and cook for 7 minutes. Remove the egg from the water and transfer to a bowl of ice water. Once cooled, peel the egg and set aside.
Place the oats and vegetable broth in a medium-sized pot and bring to a simmer. Simmer for 8 minutes, or until the oats have soaked up the broth. Remove from heat, then stir in the shredded cheese, one tablespoon of slivered almonds, salt, and pepper. Set aside.
Bring a medium pan to medium heat. Add the olive oil and garlic to the pan with a pinch of salt and sauté for 2 minutes. Then add the spinach and mushrooms and saute for an additional 5 minutes, until the mushrooms have browned and the spinach is wilted.
Assemble the oatmeal. Place the oatmeal in a bowl and top with the mushrooms and spinach. Place the egg on top, sprinkle on the second tablespoon of slivered almonds, and add sliced radish if using.
Savory Oats
Ingredients
- ½ cup old-fashioned rolled oats
- 1 cup vegetable broth
- 2 tablespoons shredded cheddar cheese
- 1 large egg
- 1 cup raw spinach, chopped
- ½ cup baby bella mushrooms, sliced
- 1 clove garlic, minced
- 2 teaspoons olive oil
- 2 tablespoons Mariani sliced almonds, divided
- Salt and pepper, to taste
- Optional: sliced radish, for garnish
Instructions
- Make the soft boiled egg. Bring a small pot of water to a boil. Place the egg in the boiling water and cook for 7 minutes. Remove the egg from the water and transfer to a bowl of ice water. Once cooled, peel the egg and set aside.
- Place the oats and vegetable broth in a medium-sized pot and bring to a simmer. Simmer for 8 minutes, or until the oats have soaked up the broth. Remove from heat, then stir in the shredded cheese, one tablespoon of slivered almonds, salt, and pepper. Set aside.
- Bring a medium pan to medium heat. Add the olive oil and garlic to the pan with a pinch of salt and saute for 2 minutes. Then add the spinach and mushrooms and saute for an additional 5 minutes, until the mushrooms have browned and the spinach is wilted.
- Assemble the oatmeal. Place the oatmeal in a bowl and top with the mushrooms and spinach. Place the egg on top, sprinkle on the second tablespoon of slivered almonds, and add sliced radish if using.
