Savory Oatmeal with Vegetables and Herbs

• old-fashioned rolled oats 1 cup
• water 2 cups
• extra-virgin olive oil (divided) 1 tbsp
• yellow onion (finely chopped) 1/2 medium
• garlic (minced) 2 cloves
• mushrooms (sliced) 1 cup
• tomato (diced) 1 medium
• baby spinach (roughly chopped) 2 cups
• dried oregano 1/2 tsp
• salt (or to taste) 1/2 tsp
• black pepper (freshly ground) 1/4 tsp
• fresh parsley (chopped) 1/4 cup
• lemon juice (freshly squeezed) Optional 1 tbsp

Let's cook

Step-by-step instructions

01

Step 1

Bring the water to a gentle boil in a medium saucepan. Stir in the rolled oats and reduce the heat to low.

02

Step 2

Cook the oats for 5 to 7 minutes, stirring occasionally, until creamy and tender.

03

Step 3

While the oats cook, heat 1/2 tablespoon of the olive oil in a medium skillet over medium heat. Add the onion and mushrooms and cook for 4 to 5 minutes until softened.

04

Step 4

Add the garlic and tomato and cook for 2 minutes, stirring occasionally.

05

Step 5

Add the spinach, oregano, salt, and black pepper. Cook for 1 to 2 minutes until the spinach wilts.

06

Step 6

Spoon the cooked oatmeal into two bowls and top with the sautéed vegetables.

07

Step 7

Drizzle with the remaining olive oil and sprinkle with fresh parsley.

08

Step 8

Add lemon juice if using and serve warm.

Kitchen notes