Kale and Mushroom Oatmeal

Here’s the deal, I am trying to eat healthy which mostly starts with eating a healthy wholesome breakfast that is high in protein, which will keep you satisfied for hours. Egg white omelet with lots of veggies is a great breakfast recipe, however, I can’t eat eggs at home without having my kid break-out in hives and me feel guilty about it. I have been trying to come up with other creative options to keep me excited for eating healthy.  Plain oatmeal without nuts gets old really fast because it just feels mushy all the time. I like some crunch at time in my oatmeal. I saw someone making a savory oatmeal on Facebook with spinach, it looked delicious, and I realized that was a brilliant idea. Why haven’t I ever tried savory oatmeal?

            Since I am not a fan of spinach I decided to incorporate veggies that I get excited about. I used kale and mushrooms in my oatmeal. Unlike spinach, kale has a bite to it even after its been cooked. Mushrooms with the soy sauce gives that umami flavor to bring this oatmeal altogether in a harmonious flavor. I wanted to incorporate flavor into all the layers, so instead of boiling the oatmeal in plain (flavorless) water I used stock. To make this completely vegan you can use vegetable stock and agave.

            I used Old-fashion oatmeal for this recipe because it has more substance to it. But if you have quick oats you will need less liquid to cook it in. ½ cup of quick oats will require 1 cup chicken stock. If you can handle some heat I would definitely recommend not skipping the sriracha in the recipe. Without the sriracha it would just have a salty and sweet note, sriracha adds a hint of spice and tang, elevating the dish. You could use another hot sauce but sriracha just does will with Asian flavors.            

For my folks with no allergies I would recommend frying a sunny side up egg and laying it right on top of the veggies and the oatmeal. The yolk running down the veggies is just a beautiful site. For an alternative flavor profile and some extra protein, I used seasoned tuna pack drained the excess water from it and topped it off. Once you eat this savory oatmeal you will never look at oatmeal the same way I promise you that.

Kale and Mushroom Oatmeal

admin

A perfect savory oatmeal with an asian twist paired with kale and mushrooms. A breakfast that packs a punch!

5 from 4 votes

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine asian

Servings 1 serving

Calories 460 kcal

Equipment

• Medium pan
• Small Pot
• Damp paper towel

Ingredients

  

• ½ cup Old-fashion Oatmeal
• 1 cup Chicken stock or any broth
• 2 cup Kale chopped
• 1 cup Portobello Mushrooms sliced
• 1 Garlic clove
• ¼ tsp Crushed Red Pepper Optional
• 1½ tbsp Olive Oil

Sauce

• 1 tbsp Soy Sauce
• 1 tsp Sriracha
• ¼ tsp Honey

Instructions

 

Preparing Ingredients

• Wipe the mushroom clean with a damp paper towel, cut the ends of the stems and thinly slice.
• Rinse kale, pat dry, discard the long stem and thinly slice leaves.
• Peel and mince garlic.

Prepare Sauce

• In a small bowl mix together soy sauce, honey, & sriracha and set aside.

Cook oatmeal

• In a small pot, combine 1 cup chicken stock, Old-fashion oatmeal, and bring to a boil over high heat.
• Once the water starts to boil, reduce medium to low for 3 minutes or until the oatmeal is cooked to your desired consistency.
• Remove pot from heat, transfer it the serving bowl.

Cooking the Veggies

• Keep a medium pan or medium heat add 1½ tbsp olive oil, when the oil is shimmering add garlic and crushed red pepper and sauté for 30 seconds, keep stirring to prevent the garlic from burning.
• Add mushrooms to the pan of aromatics and cook until mushrooms are brown, about 3 minutes.
• Add Kale mix well and cover with a lid for 30 second for the kale to wilt.
• Add the soy-honey mixture to the vegetables and sauté until softened, stirring occasionally, about 2-3 minutes.
• Transfer the vegetable to the bowl with the oatmeal.

Finish and serve

• Once the vegetables and oatmeal are at a desired temperate to eat, Dig in!  

Notes

• Read through the entire recipe before you start cooking. Be sure to have all the ingredients ready to go as this recipe is quick.
• I use steel cut oatmeal because unlike instant oatmeal its firmer and has more substance instead of a being mushy.
• I prefer using kale over spinach because spinach is too watery for my liking. Feel free to substitute it with any green leafy vegetables of your choice like collard greens, dinosaur kale, broccoli rabe, etc.
• You can substitute chicken stock/broth with water (not as flavorful) or you can add half of a chicken bouillon cube to 1 ½ cup of water.
• Use a damp cloth to wipe the mushroom clean instead of rinsing it in water this will help the mushrooms get nice and brown.
• Like I mentioned above for people with no allergies top it off with an egg or seasoned tuna pack.