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Savory Beet & Mushroom Oatmeal


  • 1 cup gluten-free oats
  • 2 cups water
  • 1 teaspoon extra virgin olive oil
  • 2 small beets, peeled and cooked (~4 ounces)
  • 1 cup mushrooms, sliced
  • 2 cups raw spinach
  • 2 Tablespoons green onions, sliced thin
  • 2 Tablespoons cheddar cheese
  • 2 pasture-raised eggs
  • Salt, to taste
  • Peper, to taste


  1. Bring water to a boil and add oats, boil until cooked through ~10-15 minutes. (Or prepare per instructions on package). Remove from heat, cover and let stand.
  2. In a small pan, heat oil over medium heat.
  3. Add beets and mushrooms and stir until mushrooms begin to sweat. Add spinach and saute until spinach begins to wilt. Add salt and pepper to taste.
  4. In two small bowls, split both oats and vegetable mixture evenly.
  5. Return pan to heat and fry 2 eggs to desired doneness, sprinkle with salt and pepper.
  6. Top each bowl with one egg, a tablespoon of green onions, a tablespoon of cheese and salt and pepper to taste.