Mushroom and Spinach Stovetop Oats with Flahavan’s Irish Oatmeal

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:

1. In a small pot on the stovetop, combine the oats and milk and/or water over medium high heat, and bring to a boil.

2. Once boiling, turn down the heat to medium, and cook, stirring regularly, for about 5-7 minutes until the liquid absorbs into the oats.

3. In the meantime, heat up 1 tbsp avocado or olive oil in a pan over medium high heat.

4. Once hot, add in the sliced mushrooms, and cook for 3-5 minutes.

5. Mix the garlic and spinach into the pan of mushrooms, and cook for an additional minute or two until the spinach wilts.

6. Mix the veggies, parmesan, salt, pepper, and red pepper flakes (optional) into the cooked oats until the cheese is fully melted.

7. 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!

Savory Arugula Shiitake Oats with Parmesan and Thyme

So I will admit it, I have been slacking on recipes recently. It's not that I haven't been playing around with new things, but the holidays were just hectic! I know, excuses excuses. BUT it is one of my New Years resolutions to get back to my normal recipe posting schedule because I have A LOT of exciting ideas coming your way.

I'm a huge savory breakfast person (if you couldn't already tell). I'd probably be very happy eating just eggs and veggies every single day. But I do like to switch it up. I think it's important to vary what you eat 1) so you don't get bored and 2) so you get different kinds of nutrients. So one of the ways I've been trying to vary my usual egg and veggies dish is oatmeal. And honestly, I just wasn't feeling something sweet. So I decided to try to make a savory oatmeal, and it was AMAZING.

Here's what you'll need:

-1 cup of rolled oats
-2 cups of your milk of choice (I use unsweetened almond milk, and that's what the nutrition info accounts for)
-2 tbsp shredded parmesan cheese
-1/2 cup shitake mushrooms
-1 cup baby arugula
-2 cloves garlic
-1/4 cup red onion, chopped
-1 tsp olive oil (or your choice of oil)
-3 sprigs of thyme
-Sea salt and black pepper to taste
-2 eggs (optional but included in nutrition info)

Instructions:

1) Mix together the almond milk and oats in a pot, and heat on the stove top over high heat.
2) In the meantime, heat up the olive oil in a skillet over medium high heat. Add in the garlic and onion and let cook for about a minute alone.
3) Add in the arugula and mushrooms and let cook down (about 3-5 minutes).  Remove from heat.
4) Once the oats are boiling, reduce the heat to low, and begin stirring regularly.
5) After about 3 minutes, as the oats are becoming a bit less watery, add in the garlic, onion, arugula, and mushroom mixture as well as the thyme, salt, and pepper. 
6) Stir regularly until the oatmeal becomes close to the consistency you want (about another 3-5 minutes). Add in the parmesan cheese, and continue stirring for an additional minute.
7) Once the oatmeal reaches your desired consistency and the cheese has melted, remove it from the heat and split between two bowls.
8) (Optional) In a skillet, soft fry two eggs, and top each bowl with one.
9) Enjoy!

I can't wait to recreate this dish! Next time I think I'm going to try gruyere cheese. I'm dreaming about it already. Let me know what you think in the comments below!