Description
Prepare these savory steel-cut or rolled oats ahead of time for a comforting, umami-rich, and healthy breakfast option.
Ingredients
Scale
- 3 tablespoons neutral oil (divided)
- 1 yellow onion (peeled and diced)
- 2 cups steel-cut oats or old-fashioned rolled oats
- 5 cups water or vegetable stock (divided)
- 1 pound mixed mushrooms (torn or sliced)
- 1 bunch curly kale (leaves torn, stems discarded)
- 4 sprigs fresh oregano (or 1 teaspoon dry oregano)
- Salt and pepper to taste
- For serving, optional: Plant-based cream or butter
- For serving, optional: Extra virgin olive oil
- For serving, optional: Oregano leaves
Instructions
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 10–15 minutes until well-browned.
- Add the oregano sprigs and cook for 1–2 minutes more. Season liberally with salt and pepper.
- Pour in 1 cup of water and immediately add the kale in an even layer on top of the mushrooms. Season the kale with salt and pepper.
- Cover, reduce heat to low, and simmer for 5 minutes until kale is tender. Remove the cover and toss to combine. Discard the oregano stems. Adjust seasonings as needed. Turn off the heat and cover the mushrooms and kale to keep them warm.
- While the mushrooms cook, prepare the oats. Heat the remaining 1 tablespoon neutral oil in a large pot. Add the onion and cook for 6–8 minutes until it begins to soften.
- Add the oats and toss to combine. Season them with salt and pepper.
- Pour in the remaining 4 cups of water and bring to a boil. Reduce heat to medium-low and simmer the oats for 10–15 minutes, stirring occasionally, until the oats are thick and creamy. Taste and season with salt and pepper. Add plant-based butter or cream if desired for creaminess.
- Spoon the savory oats into shallow bowls and top with the mushroom and kale mixture. Drizzle with extra virgin olive oil and sprinkle with oregano leaves, if using.
Notes
- Use steel-cut oats or old-fashioned rolled oats; avoid quick oats for the best texture.
- You can substitute seasonal vegetables for the kale.
- This recipe is suitable for meal preparation; store components separately or together.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Breakfast
- Method: Stovetop Cooking
- Cuisine: General
Nutrition
- Serving Size: 1 serving
- Calories: 456
- Sugar: 4
- Sodium: 19
- Fat: 17
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 64
- Fiber: 13
- Protein: 16
- Cholesterol: 0
Keywords: Savory Overnight Oats with Mushrooms, mushroom overnight oats, savory oatmeal recipe, vegetarian savory breakfast, healthy savory oats, meal prep breakfast, umami oats