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Breakfast recipe · from the recipe book

Savory Oat Bowls with Spinach, Mushrooms and Egg

Creamy, parmesan-laced savory oats topped with garlicky mushrooms, wilted spinach, a jammy fried egg and fresh tomatoes for a cozy, hearty breakfast.

Savory Oat Bowls with Spinach, Mushrooms and Egg

Ingredients

  • 3 cups240 gOld-fashioned rolled oats
  • 2½ cups600 gWater
  • 1 cup (240 ml)240 gMilk, 2%
  • ¼ tsp2 gSalt
  • ⅓ cup grated30 gGrated Parmesan
  • 1½ tbsp20 gOlive oildivided
  • 4¼ cups sliced300 gWhite mushroomssliced
  • 3 cloves9 gGarlicminced
  • 5 cups loosely packed150 gBaby spinach
  • 4 large200 gEggs
  • 1⅓ cups200 gCherry tomatoeshalved
  • 2 medium30 gGreen onionsthinly sliced
  • ½ tsp1 gBlack pepper

Steps

  1. Prep first: slice the mushrooms, mince the garlic, halve the cherry tomatoes and slice the green onions.
  2. In a saucepan, bring the water and milk to a simmer. Stir in the oats and salt and cook, stirring often, 5 to 6 minutes until creamy. Stir in the parmesan, cover and keep warm off the heat.
  3. Heat half of the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook 6 to 7 minutes until browned. Add the garlic and cook 30 seconds.
  4. Add the spinach to the skillet and toss until just wilted, about 1 minute. Transfer the mushroom mixture to a plate and wipe the skillet.
  5. Heat the remaining half of the olive oil in the skillet over medium heat. Crack in the eggs and cook, covered, 3 to 4 minutes until the whites are set and the eggs reach 160°F (71°C).
  6. Divide the oats among 4 bowls. Top each with the mushroom and spinach mixture, an egg and the cherry tomatoes.
  7. Finish with the green onion and black pepper and serve warm.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Egg. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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