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5 from 1 vote
Savoury Oats with Mushrooms & Spinach
Prep Time
5 mins
Cook Time
7 mins
Total Time
12 mins

Delicious & filling, this gluten free, low carb & vegan savoury oats must be on your breakfast menu! Simple & quick to make too! 

Course: Breakfast
Cuisine: International
Servings: 1 person
Author: Shireen Sequeira @ www.ruchikrandhap.com
  • 1 cup sliced button mushrooms (about 4-5 medium sized ones)
  • 1/2 cup shredded spinach (about 3-4 large leaves)
  • 1 small onion ,finely chopped
  • 2 fat cloves of garlic ,minced
  • 1/3 cup quick cooking oats (gluten free if you wish) (not instant oats)
  • 1/2 cup coconut milk (or regular milk for a non-vegan version)
  • 1/2 cup water
  • salt & pepper to taste
  • 2-3 teaspoons coconut oil or ghee for a non-vegan version
  1. Heat the coconut oil or ghee in a small wok or pan and fry the minced garlic for a few seconds. Then add the onions and fry until translucent.
  2. Add the sliced mushrooms and the shredded spinach and saute for about 2 minutes or till the spinach wilts. Then reserve about a tablespoon of the mixture to garnish.
  3. Add the oats and continue to saute for another 3-4 minutes on a low heat.
  4. Add the coconut milk, water, salt & pepper to taste and cook the oats over a medium-low heat until the mixture thickens, about 5 minutes
  5. Serve into a bowl and garnish with the reserved mushroom & spinach mixture. Enjoy piping hot!