The Spinach Oatmeal That’s Great for Breakfast, Lunch, and Dinner
Savory oatmeal is coming in hot on the breakfast scene, leaving behind sweet blueberry and banana-topped oatmeal breakfast dishes. Sure, you may not normally associate bone broth, eggs, spinach, and mushrooms with your morning oats, but the combination of flavors and spices in this recipe will blow your mind and satisfy your tastebuds.
This savory spinach oatmeal is one of our favorite breakfast dishes because it’s delicious, packed with protein, and requires minimal time to make in the morning—just eight simple ingredients and fifteen minutes until it’s ready to eat.
Best of all, when you make this recipe, you can take comfort in knowing you’re fueling your body with clean protein and complex carbohydrates first thing in the morning, which will keep your blood sugar levels balanced, your energy levels stable, and your tummy full until lunch time.
Of course, being a savory recipe, this spinach oatmeal would also be a good dinner dish on a night when you want something warming, creamy, and comforting.
What Are Good Toppings for Savory Oatmeal?
This recipe has a good variety of vegetables in it, such as onion, celery, carrots, mushrooms, and of course, spinach. If you wanted to deviate from the recipe and make it your own, you could experiment with other greens such as kale, swiss chard, broccoli, sprouts, and bok choy.
Protein-packed and loaded with flavor, this spinach oatmeal is the perfect savory meal for breakfast, lunch, and dinner. Eight simple ingredients. Ready in 15.
- 1 cup Kettle & Fire Beef Bone Broth (any flavor)
- 1/2 cup mirepoix (chopped onion, celery and carrots)
- 1 cup baby spinach firmly packed
- 1/2 cup portobello mushrooms or baby bella mushrooms sliced
- 1 large egg beaten
- 1/3 cup oats
- Sea salt and freshly ground black pepper to taste
- 1/4 teaspoon paprika
In a small saucepan, heat up bone broth over high heat. Add mirepoix and bring to a boil.
Stir in baby spinach, followed by the beaten egg, stirring constantly. It should take a few seconds for the egg to cook. Remove from heat immediately.
Stir in oats and cover; let it sit for 5 minutes.
Uncover and season with salt, pepper, and paprika.
Dish and top with Japanese rice seasonings.
About the Author
Sharon Chen is the founder and creator behind StreetSmart Kitchen, a recipe website that helps busy professionals to prepare healthy meals in less time they ever thought possible. Download her Top 18 One-Dish Meals Cookbook for free here: http://bit.ly/SSK-Free-Cookbook