Oat Of This World! (Cheezy Mushroom Oatmeal)

Posted by kaleandsnaill on

If you are an oatmeal fanatic like myself then you will love this recipe for savory oats. It makes a great breakfast, lunch, or dinner that only takes minutes to throw together.

Ingredients

Oatmeal:

1 cup mushrooms, chopped (any kind you like)

1 cup rolled oats (not quick oats)

1 1/2 cups unsweetened plain plant milk of choice (I used cashew milk)

1/2 cup water

1 cup kale, stemmed and chopped

1/2 tsp salt

1/2 tsp turmeric powder

1/4 tsp garlic powder

1/4 tsp pepper

1 cup spinach

3 tbsp nutritional yeast

Topping:

1/2 cup nutritional yeast

1/4 cup hemp hearts

1/4 cup walnuts

1/4 salt

1/4 tsp garlic powder

1/8 tsp onion powder

1/8 tsp pepper

Procedure

For the topping, combine all the ingredients in a food processor or blender and pulse until it resembles Parmesan cheese. Use right away or store in an airtight container in the fridge for 2 months.

This topping can be used on everything from pasta to salads, think of it as a vegan Parmesan.

For the oatmeal, heat a small saucepan over medium heat. Once it is heated, add the mushroom and dry saute them without any oil until they release their liquid, about 3-4 minutes.

I used button mushrooms but feel free to use whatever mushrooms you have on hand.

Add the kale and saute until it starts to wilt, about 2 minutes.

I add the kale early on because it is a heartier green that can handle cooking or freezing very well. Spinach is a much more delicate green which is why we stir it in at the end of the cooking process.

Stir in the oats and toast for 2 minutes. Add salt, turmeric, pepper, and garlic powder and allow to bloom for 1-2 minutes, the spices will be fragrant.

Lightly toasting your oats before cooking them develops the flavor of the oats as opposed to just simmering them.

Add the milk ,water, and nutritional yeast, stir well and bring to a simmer over medium high heat. Simmer for 2-3 minutes until the oatmeal is fully thickened.

At this point in the cooking process you could also add some cooked beans if you wanted to amp up the protein a bit.
I like to add chickpeas or black beans but most beans or lentils will work in this recipe.

Add the spinach and stir to fully combine.

At this point, the oatmeal will be very thick and creamy. It is a good time to taste and adjust seasoning if needed.
Feel free to add whatever greens you like, the sky is the limit.

Remove from heat and adjust seasonings if needed. Serve hot with the chezzy topping and whatever other add-on’s you like.

I like to top this savory oatmeal with pumpkin seeds and tahini, I used black tahini in the photos above.
Just one serving of tahini can add up to 35% of your daily value of calcium. Make sure your tahini is made with unhulled seeds, the hulls add a ton of calcium. Most brands of tahini are made with hulled sesame seeds which means there will be much less calcium in the tahini. Hulled sesame seed tahini still tastes great though!

You can also pre make this and store it in an airtight container in the fridge for up to 5 days. If you are reheating the oatmeal, add a bit of water (1/4 cup or so) as it heats because the oatmeal will get quite thick sitting in the fridge.