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Oats with Garlicky Greens and Mushrooms


  • 2 cups veggie broth
  • ½ tsp dried basil
  • 1 cup rolled oats
  • ¼ cup chopped onion
  • 2 cloves garlic, minced
  • 3 cups chopped spinach, or other greens
  • 1 Tbsp clarified butter
  • 6-8 oz mushrooms, chopped
  • ¼ tsp dried mustard
  • ¼ tsp smoked paprika
  • 1 Tbsp red wine vinegar
  • sea salt and freshly ground black pepper
  • shredded Parmesan cheese


  • In a medium saucepan, bring the veggie broth and basil to a boil
  • Stir in the oats
  • Reduce heat and simmer, uncovered for about 5 minutes, stirring occasionally
  • Remove from the heat, cover, and let stand (** Note, don't be afraid to add more broth if they seem dry for how you like to eat them)
  • Meanwhile, in a large skillet over medium heat, add the butter and mushrooms, cooking until they're cooked down a bit (5-8 minutes)
  • Remove from the pan and set aside
  • To the skillet add the onion and saute for 3-4 minutes, or until the onions are translucent, adding a tablespoon or two of water at a time to prevent sticking
  • Add the garlic and cook a minute more
  • Add the greens, dry mustard, and smoked paprika
  • Cook 3-5 minutes, or until the greens have wilted
  • Stir in the vinegar and season with salt and pepper
  • Spoon the oats into bowls, add the greens and mushrooms
  • Top with shredded Parmesan