Breakfast · FIRST EDITION

Savoury mushroom & spinach oats

Creamy oats with browned mushrooms and greens. A warm bowl for a slow morning or a quick supper.

20 minutes · Serves 2

Serving inspiration · stock photograph

Treat familiar oats as you would a savoury grain: use stock, mushrooms and black pepper instead of sugar.

Here’s how.

1
Brown the mushrooms
Heat oil in a frying pan over medium-high heat. Cook mushrooms for 8–10 minutes until browned. Add garlic for the final minute.
2
Cook the oats
Meanwhile bring stock to a gentle simmer in a saucepan. Stir in oats and cook for 5–8 minutes, or the packet time, stirring often.
3
Add the greens
Stir spinach into the oats to wilt. Loosen with water if needed.
4
Top and finish
Spoon oats into bowls. Top with mushrooms, pepper and a squeeze of lemon.

Oat cooking times vary with the cut. Follow your packet and add liquid as needed.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.