Yield: 2
Mushroom & Goat Cheese Oatmeal
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Ingredients
- 1 tbsp butter
- 1 cup cremini mushrooms
- 1 garlic clove, minced
- 1 tsp fresh thyme leaves
- 1 cup baby spinach
- 2 cups vegetable broth
- 1 cup old-fashioned rolled oats (gluten-free)
- ¼ tsp red pepper flakes
- ¼ cup crumbled goat cheese
- Salt and pepper, to taste
Instructions
- In a medium skillet, melt the butter over medium-high heat. Add the mushrooms and cook until they have softened and begin to brown, about 4 to 5 minutes. Add the garlic, thyme, salt, and pepper. Cook until they become fragrant, about 30 seconds. Add the spinach and cook until it is wilted, about 2 minutes. Add the broth, oats, and red pepper flakes. While stirring, bring the mixture to a simmer and continue to cook until all of the liquid has been absorbed, about 5 to 6 minutes.
- Serve immediately topped with the crumbled goat cheese or store in the refrigerator for up to 5 days.
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