RECIPE: Savory Breakfast Oatmeal
Oatmeal doesn’t always have to be for breakfast and oatmeal doesn’t always have to be sweet! It will still provide you with a high amount of fiber, whole grains, and great flavor, no matter when or how you eat it. Check out this Savory Breakfast Oatmeal for a tasty and satisfying meal that will open your eyes to a new side of oatmeal.
Savory Breakfast Oatmeal with Mushrooms and Parmesan Cheese
Ingredients (makes 6 servings):
1 quart vegetable broth
8 oz quick cooking oats
4 oz mushrooms, diced
4 oz onions, chopped fine
1 tsp fresh rosemary, chopped
2 tbsp. parmesan cheese, grated
1/2 tsp salt
1 tbsp. fresh parsley, chopped
1/3 cup parmesan cheese, shredded
1.5 tsp canola oil
Heat a pot or saucepan with oil. Cook onions and mushrooms until onions are translucent and mushrooms release their liquid, and all liquid is evaporated.
Stir in oats and rosemary. Ladle in 8 fluid ounces of broth at a time, allowing broth to evaporate before ladling more in.
Repeat until all broth has been absorbed (like cooking risotto).
Fold in parsley, salt, and parmesan cheese (the lesser amount).
For each portion – serve 1 cup of mushroom oatmeal and top with 1 tbsp of shredded parmesan cheese.
**You can also top this oatmeal with an egg for extra protein!