Ingredients
1 cup steel-cut oats
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
8 ounces mushrooms, sliced
2 cups fresh spinach, roughly chopped
2 cups vegetable broth
1/2 cup grated Parmesan cheese
1 teaspoon dried thyme
Salt, to taste
Black pepper, to taste
Instructions
Heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook for 3 minutes until softened. Add mushrooms and thyme, sauté for 5 minutes until browned. Stir in steel-cut oats and cook for 2 minutes. Add vegetable broth, bring to a simmer, and cook for 20-25 minutes until oats are tender. Reduce heat to low, stir in spinach and Parmesan until wilted and blended into the texture. Season with salt and pepper to taste. Serve warm.
Notes
Reheats well; store leftovers in an airtight container for up to 3 days
Substitute thyme with rosemary or oregano if preferred
Add a squeeze of lemon juice for extra brightness
Serving suggestion: pair with roasted cherry tomatoes or a citrus salad
- Prep Time: 10
- Cook Time: 35
- Category: Mediterranean Mornings
- Method: Stovetop Cooking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 of 2 servings
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 25mg