• Prep Time 5
  • Cook Time 15
  • Total Time 20 minutes
  • Yield 1 1x

A savory twist on a breakfast classic that’s hearty enough for lunch or dinner, too.

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1 cup low-sodium vegetable broth
1/2 cup old-fashioned rolled oats
Kosher salt and freshly ground black pepper, to taste
2 teaspoons olive oil
1 small shallot, thinly sliced into rounds
5 crimini mushrooms, cleaned and sliced
1 1/2 cups kale, stemmed, roughly chopped
1 green onion, thinly sliced, for garnish
Chili crisp, for serving, optional


  1. Bring broth to a boil in small saucepan over medium-high heat. Stir in oats, and reduce heat to medium-low. Simmer, stirring occasionally, until oats are tender, about 4 to 5 minutes. Remove from heat. Transfer to serving bowl.
  2. Meanwhile, heat oil in medium saucepan over medium-high heat. Add mushrooms and cook, stirring occasionally, until light golden-brown, about 3 to 5 minutes. Stir in shallots, and cook until tender, about 2 to 3 minutes. Add kale, and cook until just tender, about 1 to 2 minutes. Season with salt and pepper, to taste.
  3. Top oatmeal with mushroom mixture. Garnish with green onions. Drizzle with chili crisp and serve.


Tip: Serve with a jammy or fried egg.

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