Turn breakfast from sweet to savory with this recipe for Savory Oats with Shitake Mushrooms, Baby Spinach, and Eggs, and start the day with a healthy and hearty serving of protein. Each flavor-filled bowl boasts 20 grams of satisfying protein thanks to ingredients like whole oats, milk, cheese, and eggs.
Do you worry your family doesn’t eat enough protein? Well, it turns out that the total amount of protein consumed in a day may be less important than the distribution. Experts now say you’ll get better use of the protein you do eat if you distribute smaller amounts throughout the day. So instead of consuming the most protein at dinner and the least at breakfast, focus on protein-rich foods you can easily add to your morning meal.
Savory Oats with Shitake Mushrooms, Baby Spinach, and Eggs
Nutrition Information
- Serves: 2 to 3
- Calories: 345
- Fat: 15g
- Saturated fat: 5g
- Carbohydrates: 35g
- Sodium: 485mg
- Fiber: 4g
- Protein: 20g
Recipe type: Breakfast
The magic number for protein distribution is 20 to 30 grams at EVERY meal. I squeaked in with this bowl of savory oats.
Ingredients
- 1 cup old-fashioned rolled oats
- 2 cups 1% low-fat milk *
- 3 tablespoons grated Parmesan cheese
- 3 teaspoons extra virgin olive oil, divided
- 3.5 ounce package sliced shitake mushrooms
- 2 packed cups baby spinach
- 2 large eggs, hard cooked, peeled, and sliced into thin rounds
- Basil leaves, optional
- Lemon juice, optional
Instructions
- Cook oats according to package directions with the milk. (* The recipe on the back of the oats package suggested 1¾ cups liquid for each 1 cup of oats. I increased that amount slightly, because I prefer a thinner oats consistency). When done, stir in the Parmesan cheese, and set aside.
- Heat 2 teaspoons olive oil in a skillet over medium heat. Add the mushrooms and cook, stirring frequently, until tender, 7 to 8 minutes. Set aside to a plate.
- Add the remaining 1 teaspoon oil to the skillet. Stir in the spinach and cook until wilted, 2 minutes. Season with salt and pepper to taste.
- To serve, place the cooked oats in 2 to 3 bowls. Top evenly with the mushrooms, spinach, and eggs. Sprinkle with additional Parmesan as desired, and garnish with basil and a drizzle of olive oil and lemon juice as desired.
Love all the awesome (and high protein) toppings on this oatmeal!
Thank you for this post.This post was very useful
Lovely! Fabulous recipe. I fried some chopped onion before adding the mushroom. And instead of a boiled egg I added a poached egg (I am a sucker for a silky egg yolk) Thanks for this inspiration!
I love your recipe tweaks! Thanks for sharing. I hear ya w/ the egg!!