This post is sponsored by Flahavan’s Irish Oatmeal, however, I am sharing my own thoughts. All opinions are my own.
Oatmeal is one of my favorite ways to start the day. It’s super easy and fast while also filling and nutritious. Plus, you’ll never find yourself getting bored because it’s so versatile. Whether it’s baked or on the stovetop, topped with fruit and nut butter or a savory twist, it’s always a delicious was to get the day going. Savory oats are my personal favorite way to enjoy oatmeal, and today I’m going to share my favorite savory oat recipe with you all!
The most important part of a great oatmeal dish is, well, the oats duh! That probably goes without saying, but it is so, so true! That’s why I use Flahavan’s Irish Oatmeal for this recipe. They’re high-quality, minimally processed, and naturally creamy in texture. Not to mention, Flahavan’s only works with like-minded farmers they know and trust, to select the best quality non-GMO oats, while protecting and sustaining the land. They've even recently launched new packaging highlighting the Irish family farmers that have been helping to bring field to spoon for generations! When it comes to Flahavan’s Irish Oatmeal, you just simply know you’re getting the best! And they truly are the perfect base for some delicious savory mushroom and spinach oats.
I love packing veggies into my breakfasts, and mushrooms and spinach complement Flahavan’s Irish Oatmeal perfectly. Add in some garlic and parmesan for that extra flavor, and we have ourselves a meal! Easy 5-minute Irish Steel Cut Oats with minimal ingredients; it doesn’t get much better!
Here’s what you’ll need:
-1/3 cup Flahavan’s Irish Steel Cut Oatmeal
-2/3 cup milk of choice or water (I usually like to split it half and half)
-4 mushrooms, sliced
-1 handful of fresh spinach (~1 cup)
-1 clove garlic, chopped
-2 tbsp shredded or shaved parmesan
-Salt, pepper, and red pepper flakes (optional) to taste
Instructions:
In a small pot on the stovetop, combine the oats and milk and/or water over medium high heat, and bring to a boil.
Once boiling, turn down the heat to medium, and cook, stirring regularly, for about 5-7 minutes until the liquid absorbs into the oats.
In the meantime, heat up 1 tbsp avocado or olive oil in a pan over medium high heat.
Once hot, add in the sliced mushrooms, and cook for 3-5 minutes.
Mix the garlic and spinach into the pan of mushrooms, and cook for an additional minute or two until the spinach wilts.
Mix the veggies, parmesan, salt, pepper, and red pepper flakes (optional) into the cooked oats until the cheese is fully melted.
Serve, top with your favorite toppings, and enjoy!
My go-to topping is a fried egg. The runny yolk mixed with savory oats just cannot be beat! I also love to add fresh avocado. Play around, and see what works for you! Let me know how you enjoy this recipe in the comments below!