Recipe

• In a medium pot, bring the vegetable broth (or water) to a boil.
• Stir in the Bagrry’s Rolled oats, reduce the heat to low, and simmer for about 5-7 minutes, or until the oats are cooked to your desired consistency. Stir occasionally.
• While the oats are cooking, heat the olive oil in a large skillet over medium heat.
• Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
• Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5 minutes, or until the mushrooms are tender and have released their juices.
• Stir in the fresh spinach and cook until wilted, about 2 minutes.
• Once the oats are cooked, stir in the soy sauce and season with salt and pepper to taste.
• Add the cooked vegetables to the pot with the oatmeal and mix until well combined. Adjust seasoning if needed.
• Divide the savoury oatmeal between two bowls.
• If desired, sprinkle with grated Parmesan cheese and chopped fresh parsley for garnish.
• Serve immediately while hot, and enjoy your nutritious and hearty savoury mushroom and spinach oatmeal!