Savory Oat Bowl Recipe
American · Main course · 25 min total
A hearty and nutritious savory oatmeal bowl topped with a soft-boiled egg, sautéed mushrooms, and spinach, perfect for a filling breakfast or light lunch.
10
min prep
min prep
15
min cook
min cook
2
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 1 cup rolled oats
- 2 cups water or vegetable broth
- 1 tablespoon olive oil
- 8 oz mushrooms, sliced
- 2 cups fresh spinach
- 2 large eggs
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- 1 green onion, sliced (for garnish)
- 1 teaspoon sesame seeds (for garnish)
Instructions
- In a small saucepan, bring water or broth to a boil. Add oats, reduce heat to low, and cook for 5-7 minutes, stirring occasionally, until thick and creamy. Season with a pinch of salt.
- While oats cook, heat olive oil in a skillet over medium-high heat. Add mushrooms and cook until golden brown, about 5 minutes. Season with salt and pepper.
- Add spinach to the skillet and cook until wilted, about 1 minute. Drizzle with soy sauce and sesame oil, then remove from heat.
- Bring a small pot of water to a gentle boil. Carefully add eggs and cook for 6-7 minutes for soft-boiled. Transfer to ice water, then peel and halve.
- Divide oatmeal between two bowls. Top with mushroom-spinach mixture and soft-boiled egg halves. Garnish with green onion and sesame seeds.
Tips
- Use quick-cooking oats for a faster version, but adjust liquid accordingly.
- For a vegan option, omit the egg and add tofu or chickpeas.
- Store leftover oatmeal and toppings separately in the fridge for up to 2 days.
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