Savory Spinach & Mushroom Steel-Cut Oats
Ann Esselstyn's Famous Savory Steel Cut Oats
If you're not in the mood for a sweet breakfast, this is your ticket. This recipe has the perfect combo of oat-healthy benefits, inflammation-fighting turmeric, and savory deliciousness. It also makes a soul-warming dinner, reminiscent of risotto!
Savory Spinach & Mushroom Steel Cut Oats
Ann Esselstyn
Rated 3.7 stars by 13 users
Category
Breakfast
Servings
2
Ann Esselstyn's famous Savory Oats recipe! She eats some version of this every single day! We've enhanced the flavor profile by cooking the oats in our Unsalted Organic Shiitake Mushroom Broth, but you could use any low-sodium broth, or water.
Ingredients
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½ cup steel cut oats
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2 cups PLANTSTRONG Shiitake Mushroom Broth or water
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2 tablespoons nutritional yeast
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½ teaspoon turmeric
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½ cup sliced mushrooms (we like shiitake)
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1 teaspoon sriracha
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2 cups chopped kale or other leafy greens
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1 tablespoon ground flax meal or chia seeds
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Your favorite salt-free spices!
Directions
In small saucepan, combine the oats, broth or water, nutritional yeast, turmeric, mushrooms, sriracha sauce, and kale.
Bring mixture to a boil, watching carefully and stirring to prevent burning.
When mixture comes to a boil, reduce the heat to maintain a simmer and cook, stirring occasionally, for 10-12 minutes, until the water has been absorbed and the oats are creamy.
Pour into bowl and top with ground flax or chia seeds. Spice to your liking (optional). Enjoy!
Recipe Video
Note
Be sure to subscribe to Jane Esselstyn and Ann Esselstyn on Youtube for endless tutorials on making delicious whole food, plant-based recipes.
Want more recipes like these? Visit the PLANTSTRONG Meal Planner to gain access to hundreds of whole, plant-based recipes free from oil, refined sugar, and excessive salt.
Organic Shiitake Mushroom Broth by PLANTSTRONG
