Breakfast · Vegetarian · Fall · Stovetop

Savoury Oatmeal with Mushrooms, Spinach and Eggs

Name: Savoury Oatmeal with Mushrooms, Spinach and Eggs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 breakfast bowls
Ingredients: 1 tbsp olive oil, divided; 225 g cremini mushrooms, wiped clean and sliced; ½ small yellow onion, finely chopped, about 1/3 cup; 1 clove garlic, minced; 1 cup old-fashioned rolled oats, not instant or steel-cut; 1 cup lower-sodium vegetable broth; 1 cup water, plus a little more if needed; 1 tsp fresh thyme leaves; ⅛ tsp fine salt, plus more to taste; ⅛ tsp ground black pepper; 80 g baby spinach, washed and roughly chopped; 2 large eggs; 2 tsp water, for steaming the eggs; 2 tbsp finely grated vegetarian Parmesan-style cheese

Rolled oats simmer in vegetable broth with browned mushrooms, spinach and thyme. Two warm breakfast bowls get grated cheese and a fully cooked egg each.

Edited by Tasty Recipes editorial team

Published 2026-09-26

35 minMakes 2 breakfast bowls

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How to make Savoury Oatmeal with Mushrooms, Spinach and Eggs

Timing breakdown · 7 timed stages

Estimated total: about 10 minutes to wash, slice and measure, then 25 minutes to brown the vegetables and simmer the oats. Cook the eggs while the oats simmer. Active work is about 25 minutes; oat brand, pan width and egg size affect timing.

Preparation: 10 min
Cooking: 25 min

Cooking Step 1: 6 to 8 minutes
Cooking Step 2: 3 to 4 minutes
Preparation / waiting Step 2: 30 seconds
Preparation / waiting Step 2: 1 minute
Cooking Step 3: 8 to 12 minutes
Cooking Step 3: 1 to 2 minutes
Cooking Step 4: 5 to 8 minutes

Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.

01
Prepare the mushrooms, onion, garlic and spinach. Heat 2 teaspoons oil in the deep pan over medium-high heat. Spread the mushrooms over the base and cook for 6 to 8 minutes, stirring occasionally, until their released liquid evaporates and some edges brown. Lower the heat if they scorch; a crowded pan may need a few extra minutes.
02
Add the onion and cook for 3 to 4 minutes over medium heat, until softened. Stir in the garlic for 30 seconds, then add the rolled oats and stir for 1 minute. Add the broth, 1 cup water, thyme, salt and pepper, scraping the base to release the browned bits.
03
Bring to a gentle simmer. Cook uncovered over medium-low heat for 8 to 12 minutes, stirring often, until the oats are tender and creamy. If the mixture thickens before the oats soften, add water 2 tablespoons at a time. Stir in the spinach in two additions and cook for 1 to 2 minutes, until wilted and no loose puddle remains.
04
While the oats simmer, heat the remaining 1 teaspoon oil in the nonstick skillet over medium-low heat. Crack in the eggs without breaking the yolks. Add the 2 teaspoons water beside the eggs and cover. Cook for about 5 to 8 minutes, until both whites and yolks are firm and each egg reaches 74°C (165°F), checking carefully in the centre of the yolk with a digital thermometer. Continue cooking if either is below that temperature or still soft. Open the lid away from your face. Wash hands and utensils after contact with raw eggs.
05
Stir 1 tablespoon grated cheese into the oats. Taste and adjust salt if needed, especially if the broth is salty. Divide between two bowls, top each with one cooked egg, and divide the remaining 1 tablespoon cheese over them. Serve warm; add a splash of hot water if the oats thicken while standing.

Recipe questions

Can I make the oats ahead?

Yes. Store the oatmeal separately in shallow containers, refrigerate within two hours, and eat within 2 to 3 days. Reheat only the portion needed to 74°C (165°F), adding water as the oats thicken. Cook the egg fresh before serving.

Why are the oats too thick?

Rolled oats keep absorbing liquid as they cook and stand. Add water 2 tablespoons at a time while simmering, or a splash of hot water before serving, until they are spoonable. Steel-cut oats are not a direct substitute.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

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Recipe source: Adapted from Quaker Oats, Mushroom Oatmeal With Spinach And Thyme by Andie Mitchell. This version makes two portions, uses vegetable broth, increases the mushrooms per portion, browns them before the onion, and specifies fully cooked eggs and liquid adjustments. For a meat-free bowl, use vegetable broth and cheese labelled suitable for vegetarians. Do not substitute steel-cut oats directly: they need a different liquid ratio and much longer cooking. You can use 1/3 teaspoon dried thyme in place of fresh. For frozen spinach, thaw 80 g and squeeze it dry before adding; excess water changes the texture. For make-ahead breakfasts, refrigerate the oatmeal separately and cook the eggs fresh. Cool leftovers promptly in shallow containers and refrigerate at 4°C or below within two hours. Eat within 2 to 3 days. Reheat the portion you need with a splash of water, stirring until it reaches 74°C (165°F) throughout.

Additional references: Health Canada egg safety guidance · FoodSafety.gov egg doneness guidance · Health Canada leftover guidance