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
Prep Time 5 minutesminutes
Cook Time 7 minutesminutes
Total Time 12 minutesminutes
Servings 1person
Author Shireen Sequeira @ www.ruchikrandhap.com
Ingredients
1cupsliced button mushrooms(about 4-5 medium sized ones)
1/2cupshredded spinach(about 3-4 large leaves)
1small onion,finely chopped
2fat cloves of garlic,minced
1/3cupquick cooking oats (gluten free if you wish)(not instant oats)
1/2cupcoconut milk(or regular milk for a non-vegan version)
1/2cupwater
salt & pepperto taste
2-3teaspoonscoconut oil or gheefor a non-vegan version
Instructions
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.
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.
Add the oats and continue to saute for another 3-4 minutes on a low heat.
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
Serve into a bowl and garnish with the reserved mushroom & spinach mixture. Enjoy piping hot!