Go Back
Two bowls of savory oatmeal with canned mushrooms, chopped spinach and a little grated Parmesan
Family Recipe HQ

Savory Oatmeal With Canned Mushrooms and Spinach

This savory oatmeal with canned mushrooms puts a familiar breakfast grain into a warm, spoonable bowl with spinach, garlic and a little Parmesan. Plain canned mushrooms make it convenient, while properly cooked frozen spinach adds texture and color. The oats cook in broth rather than milk, so the savory flavor is built into the base.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 2 generous bowls
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup old-fashioned rolled oats, approximately 80 g
  • 2 cups low-sodium vegetable broth
  • 1 can plain sliced mushrooms, 8 ounces, drained and gently patted dry
  • 1/2 cup cooked, well-drained chopped spinach, prepared from plain frozen spinach according to its package directions, approximately 4 to 5 ounces before cooking
  • 1 tablespoon olive oil
  • 1 garlic clove, finely minced
  • 1/4 teaspoon onion powder
  • 1 teaspoon reduced-sodium soy sauce
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons finely grated Parmesan, approximately 10 g
  • 1 teaspoon lemon juice, optional, to taste
  • Fine salt, only if needed
  • 2 to 4 tablespoons hot water, only as needed for thinning

Equipment

  • 2-quart saucepan
  • 10-inch skillet
  • Colander
  • equipment needed to cook the frozen spinach according to its package

Method
 

Instructions
  1. Prepare the spinach. Cook the frozen spinach according to its package directions. Drain well in a colander, pressing gently with a spoon once it is safe to handle. Measure 1/2 cup. The spinach should be moist but should not release a puddle when set on a plate.
  2. Warm the mushrooms. Heat the oil in the skillet over medium heat. Add the drained mushrooms and cook for 4 to 5 minutes, stirring occasionally, until hot and any obvious surface moisture has evaporated. Add the garlic and stir for 30 seconds.
  3. Season the topping. Stir the cooked spinach, onion powder, soy sauce and pepper into the mushrooms. Warm for 1 to 2 minutes, then lower the heat or take the skillet off the burner while you cook the oats. Do not let the garlic or spinach dry onto the pan.
  4. Cook the oats. Bring the broth to a gentle boil in the saucepan. Stir in the rolled oats, reduce the heat and simmer according to their package, generally about 5 minutes, stirring occasionally. The flakes should be tender and the base should remain loose enough to spoon.
  5. Combine the bowl. Fold about two-thirds of the mushroom-spinach mixture into the oats. Remove from the heat and stir in the Parmesan. Add hot water a tablespoon at a time if the oats have thickened too much.
  6. Finish to taste. Taste before adding salt because the broth, soy sauce and cheese all contribute seasoning. Add the optional lemon juice if needed. Divide between two bowls and spoon the remaining mushroom mixture on top.

Notes

The recipe makes two generous bowls in about 30 minutes, including 5 minutes of preparation and roughly 25 minutes of cooking. The exact schedule depends on the frozen spinach’s package directions. It also works as a small lunch. Use old-fashioned rolled oats, a 2-quart saucepan, a 10-inch skillet, a colander and the equipment needed to cook the frozen spinach according to its package.
Plan around these estimated times and follow the doneness checks in the instructions. Allow extra time if your equipment or ingredients require it.
A practical pantry breakfast
Canned mushrooms have a softer texture than browned fresh mushrooms. The skillet stage warms them and removes some surface moisture; it is not meant to transform them into crisp fresh slices. Embrace that tender texture and keep the seasonings simple enough that the oats still taste pleasant underneath.
Choose mushrooms in water or brine, without an added sauce. Rinse briefly if they taste particularly salty, then drain again. For the spinach, follow the product instructions rather than assuming thawing is enough. If cooking a full package, measure the portion needed after cooking and promptly refrigerate the remainder for another meal.
Find the right oat consistency
The oats should spread gently into the bowl, with visible flakes and enough moisture to keep the mixture comfortable to eat. They should not sit in a solid mound or float in a watery broth. Because oats keep thickening as they stand, finish them slightly looser than the exact texture you want to serve.
If the saucepan becomes dry before the oats soften, add a little hot water and continue cooking. If the flakes are tender but the mixture is very thin, simmer gently for another minute. Do the main texture adjustment before adding all the vegetables so you can judge the oats themselves.
Quick oats can make a softer, more uniform bowl, but their cooking time differs. Steel-cut oats require a much longer process and more liquid. The main recipe is written for old-fashioned rolled oats; switching oat types is not an equal timing substitution.
Meal preparation and leftovers
You can prepare the mushroom-spinach mixture ahead, cool it promptly and refrigerate it separately from dry oats. At breakfast, cook the oats and reheat the stored topping to 165°F before combining. This preserves a fresher oat texture than repeatedly reheating a fully assembled bowl.
For assembled leftovers, refrigerate in shallow containers within 2 hours, or within 1 hour above 90°F. Keep at 40°F or below and use within 3 days. Add water or broth during reheating, stirring until the center reaches 165°F. The oats will become softer and thicker after storage, so make the moisture adjustment once the bowl is hot.
If the spinach or mushrooms were cooked or opened on an earlier day, include that time in the storage plan. Combining them with newly cooked oats does not make them newly opened ingredients. Freeze only if you accept a softer result; a freshly cooked oat base is preferable for the texture described here.
Food handling references: FDA storage guidance and FoodSafety.gov reheating temperatures.
Use old-fashioned rolled oats, a 2-quart saucepan, a 10-inch skillet, a colander and the equipment needed to cook the frozen spinach according to its package.