Savoury Mushroom and Spinach Oatmeal

Savoury Mushroom and Spinach Oatmeal

25 minutes


  • 1 cup Bagrry’s Rolled Oats
  • 2 cups vegetable broth (or water)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 2 cups fresh spinach
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese (optional, for garnish)
  • 1 tablespoon chopped fresh parsley (optional, for garnish)


  • 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!


  • For added protein, you can top the oatmeal with a poached or fried egg.
  • Feel free to customize the vegetables according to your preference or seasonal availability.