This vegan savory oatmeal is made with steal cut oats, fresh kale, and shiitake mushrooms for a hearty and healthy breakfast. Made in just 30 minutes for a meal that will keep you fueled all morning.
Cuisine: American
Keyword: Savory Oatmeal
Servings: 4
Calories: 327 kcal
Author: Sarah McMinn
- 1 cup steal cut oats
- 2 cups vegetable broth
- 1/2 cup water
- 1 tablespoon coconut oil
- 1/2 white onion, thinly sliced
- 3-4 cloves garlic, minced
- 2 cups shiitake mushrooms, chopped
- 4 cups fresh kale, chopped
- 1/4 cup pine nuts, lightly roasted
- salt and pepper to taste
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Bring 2 cups of vegetable broth + 1/2 cup water to a boil in a medium pot and add the steel cut oats. Reduce heat to a simmer, cover, and cook for 20-30 minutes until oats are soft and the liquid has evaporated.
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While oats are cooking, heat coconut oil in a large skillet over medium heat. Add onions and garlic and sauté for 5 minutes, until onions are translucent and fragrant. Add chopped shiitake mushrooms and sauté for another 5-7 minutes until mushrooms are lightly browned. Stir in kale, sautéing for another 1-2 minutes until slightly wilted, then remove from heat.
- Dish the cooked oats into 4 bowls, top with mushroom/kale mixture and pine nuts. Serve immediately.