Savory Mushroom Spinach Oats Recipe

The useful part

1
Brown the mushrooms in olive oil over medium-high heat for 6 minutes. Add the garlic and cook for 30 seconds.
2
Pour in the broth and bring it to a simmer. Stir in the oats and cook for 5 minutes until creamy.
3
Whisk the miso with 2 tablespoons warm broth, then stir it back into the oats. Fold in the spinach and pepper.
4
Divide into four containers and top with scallions after cooling.

Work with what you have

Easy substitutions

Use the closest swap that fits what you have and how you plan to pack it.

steel-cut oats, using the longer package cooking time

low-sodium soy sauce plus a squeeze of lemon

Make the next meal easier

Use extra savory oats as a base for roasted vegetables or a fried egg.

Cool portions in shallow sealed containers, refrigerate within 2 hours, and use within 3 days.

Reheat with a splash of broth, stirring until creamy and hot throughout.

For cooling, storing, and reheating details, use the USDA references below.