Hopping on the savory oatmeal trend with this bowl of oats topped with sauteed mushrooms, arugula and a fried egg!
While talking breakfast with one of my clients a few months back, she mentioned that she ate her oatmeal with a pat of butter and a drizzle of sriracha. Lightbulbs went off and I suddenly realized savory oatmeal was the one thing that was missing from my life.
I adore oats for breakfast, hence the multiple incarnations on this blog. It's filling, tasty and nutritious. But in the morning, I tend to gravitate towards savory over sweet.
Apparently my client is a trendsetter because all of a sudden, my inbox was inundated with recipes for savory oatmeal! And now I'm hopping on the savory oatmeal bandwagon with this version topped with sautéed mushrooms, olive oil drizzled oatmeal and fried egg!
Consider this a canvas for all your savory desires! Try these other savory oatmeal toppings:
ASIAN // Scallions + soy sauce + sriracha + egg fried in sesame oil + sesame seeds
SIMPLE // Sharp cheddar + olive oil + sea salt and cracked black pepper + toasted almonds
GREEN // Sliced avocado + sauteed kale or spinach + olive oil + lemon juice + salt and freshly cracked black pepper + chia seeds
CARNIVOROUS // Spicy chicken sausage + peppers + onions
FALL // Sauteed mushrooms + caramelized onions + goat cheese
SPRING // Roasted asparagus + oven roasted tomatoes + poached egg + dill
[Tweet "Switch up your oatmeal game with this bowl of savory oats with fried egg, mushrooms and arugula! "]
- 2 cup unsweetened almond milk
- 2 cup water
- 2 cup rolled oats
- 1/2 cup chopped roasted red bell peppers
- 8 ounces mushrooms, quartered
- Olive oil
- Nutritional yeast or parmesan cheese
- Flaky salt (or truffle salt) and cracked black pepper
- Bring water and almond milk to a boil on medium-high heat in a medium pot. Stir in oats and reduce to a simmer. Cook about 10 minutes until oats are tender and oatmeal is thickened. Season with a pinch of salt and stir in bell peppers.
- Meanwhile, heat a teaspoon or two of olive oil in a large skillet. Add mushrooms, a pinch of salt and black pepper and saute until liquids are released and absorbed, about 8 minutes total. Set aside until ready to use.
- Heat a little more olive oil in a skillet and fry eggs as desired.
- Divide oatmeal between bowls. Top with a sprinkle of nutrition yeast, sauteed mushrooms, fried egg, a handful of arugula. Finish with a drizzle of olive oil, salt and freshly cracked black pepper.
For those who aren't quite ready to hop on the savory oatmeal bandwagon: