Spunky Skillet

Savory Oatmeal

Makes: 1 serving     I     Prep Time: 5 min     I     Cook Time: 10 min

INGREDIENTS

1/4 cup uncooked old fashioned rolled oats

1/2 cup water or non dairy milk (add more for creamer oatmeal)

1 tsp coconut oil

1 cup of your favorite mushrooms (I used portabello)

1/4 tsp garlic powder

1/8 tsp salt

1/4 tsp pepper

1/4 tsp ground sage

fresh herbs to garnish (chives, basil, dill, sage, or even some green onions will work)

DIRECTIONS

1. Place oats in a small sauce pan with water or milk and bring to a boil. Once boiling turn heat down and simmer until almost all the liquid is absorbed.

2. While your oats cook, cut mushrooms to a manageable size. For shiitake and cremini mushrooms that means bite size, but for portabello I recommend large slices so you can grill them. 

3. Heat oil in a small pan over med-high. 

   • If using portabello: place in skillet in a single layer. Sprinkle with salt, pepper, and ground sage. Grill for about 2-3 min. Make sure not to move the slices around so they get a nice sear. Filp sliced over and cook for another 2 min. 

   • If using shiitake or cremini: toss bite size pieces into the pan with 1/8 tsp salt, 1/4 tsp pepper, and 1/4 tsp ground sage and cook for about 4-5 min until tender and light brown. 

4. Once oats are fully cooked transfer them to a bowl and place the mushrooms on top. Garnish with fresh herbs and ENJOY!