An easy recipe for savory oatmeal. This is a simple, delicious, and satisfying breakfast that you can customize with your favorite ingredients. It’s also easily made gluten-free, dairy-free, or vegan.
Add the butter, minced garlic, and minced ginger to a small saucepot. Sauté over medium heat for 1-2 minutes.
Add the sliced mushrooms to the saucepot and continue to sauté for a few minutes more, or until the mushrooms have wilted a bit.
Add the vegetable broth to the saucepot, turn the heat up to medium-high, and bring the broth up to a boil.
When the broth reaches a boil, add the rolled oats and stir to combine. Allow it to return to a boil, then reduce the heat to medium low. Let the oats simmer for about 5 minutes, or until thickened.
While the oats are simmering, roughly chop the spinach. Stir the chopped spinach into the thickened oats, along with the toasted sesame oil.
Taste and add salt to your liking, if needed. Then top it off with your favorite toppings. Serve hot!
Notes
Make sure your rolled oats are gluten-free.
For storing: Divide your savory oatmeal into your preferred serving size, place in an air-tight container, and refrigerate. To reheat the oatmeal in the microwave or on the stove for about 5 minutes. If the oatmeal has thickened too much after reheating you can add water to the oats to thin it out to your desired consistency.
For Dairy-Free/Vegan: Replace the butter with your favorite brand of dairy-free or vegan butter. You can also use your favorite cooking oil. Coconut oil would make a great substitution because of its similarity in texture to butter.