Savory Oats with Shitake Mushrooms, Baby Spinach, and Eggs
Recipe type: Breakfast
Serves: 2 to 3
The magic number for protein distribution is 20 to 30 grams at EVERY meal. I squeaked in with this bowl of savory oats.
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Nutrition Information
Calories: 345 Fat: 15g Saturated fat: 5g Carbohydrates: 35g Sodium: 485mg Fiber: 4g Protein: 20g
Recipe by Lizs Healthy Table at