Disclosure: This post was sponsored by The Quaker Oats Company, but all opinions are our own.
We know what you’re thinking.
Mushrooms. Oatmeal. Really?
It’s true. Mushrooms might not be something that comes to mind when you think about a bowl of oatmeal. But we’re here to make a case for why they should. This savory bowl of steel cut oats will make your mornings as dreamy as they should be. Weekdays included.
We love mushrooms because at only 16 calories per cup, these beauties contain vitamins and minerals – specifically copper, riboflavin, and pantothenic acid. We sautéed the mushrooms in oil and vinegar to deepen the flavor, and added a bit of onions and jalapeño for an extra kick. The best part is the cheesy finish. Because (cornball alert) everything tastes beddah with a little cheddah.
For our oats, we used Quaker’s Steel Cut variety, which, as we highlighted here in our Quaker Mill Tour Recap, provides the same nutritional values as Old Fashioned Oats. The only difference is the way they are processed. Steel cut oats are cut with steel, while old fashioned oats are rolled between two circular flaking rolls to flatten them out.
We love oats because they are an affordable nutritional powerhouse. As a whole grain, oats provide a whopping 4 grams of fiber per serving. They also contain vitamins and minerals like thiamine, phosphorus, and magnesium. The fiber in oats may help support digestive health, and the soluble fiber specifically, may help slow digestion, helping you feel full.
Ready to shake up your mornings with this delicious oatmeal twist? To make this recipe, you’ll need vegetable broth, Quaker Steel Cut Oats, garlic powder and shredded cheddar cheese. For the browed mushrooms, gather vegetable oil, a jalapeño, a small red onion, button mushrooms, balsamic vinegar, and black pepper.
In a medium pot, bring the veggie broth to a boil. Then add the oats and cook on low heat for 25 minutes, without the lid, stirring occasionally. Next, stir in the garlic powder and cheese, then set to the side. In a separate pan, heat the vegetable oil, and add the jalapeño and onion once the pan is hot. Sauté for 1-2 minutes, and then add the mushrooms and vinegar. Top with the lid and allow to cook with for 2-3 minutes.
This recipe makes two servings, so grab a couple bowls and divide the oats. Top with the browned mushrooms and finish with cracked black pepper to taste!
Now, we want to hear from you! Do you feel excited to try this mushroom oats combo? Have you paired oats with anything else that was less conventional?
Let us know in the comments below. If you make this recipe, make sure to comment and tell us how you liked it.
Until next time!
- 3 cups vegetable broth
- 1/2 cup Quaker Steel Cut Oats
- 1/2 teaspoon garlic powder
- 2 tablespoons shredded cheddar cheese
- 1/2 tablespoon vegetable oil
- 1/2 jalapeño, de-seeded & chopped
- 1/2 small red onion, sliced in rounds
- 1 cup button mushrooms, sliced
- 1 teaspoon balsamic vinegar
- Black pepper
- In a medium pot, bring the broth to a boil
- Add the oats and cook on low heat for 25 minutes, without the lid, stirring occasionally
- Stir in the garlic powder and cheese, and set aside
- Heat the vegetable oil, and add the jalapeño and onion
- Sauté for 1-2 minutes, and then add the mushrooms, vinegar, and allow to cook with the lid on for 2-3 minutes
- Serve the cooked oats into 2 bowls, and top with the browned mushrooms. Finish with cracked black pepper, to taste, and enjoy!