Savory Veggie Oatmeal Bowl
Servings: 4
Ingredients
- 2 cups rolled oats (gluten-free or regular)
- 4 cups water
- 1 Tbsp avocado oil
- 2 Tbsp butter or vegan butter, if desired
- 1 1/2 Tbsp Kikkoman Traditionally Brewed Less Sodium Soy Sauce
- 1/2 tsp cracked black pepper
- 1 Tbsp chopped fresh sage
- 1 cup sliced cremini mushrooms
- 12 asparagus spears, ends trimmed
- 4 cups fresh baby spinach
- 4 large eggs
- 1/4 cup sliced green onions, if desired
Instructions
- Bring water to a boil in a pot. Pour in oatmeal and reduce heat to a simmer. Cook for 10-20 minutes, until oats have reached desired texture/consistency.
- While oats are cooking, pour oil, soy sauce and black pepper into a skillet over medium heat. Add asparagus, mushrooms and sauté for 3 to 5 minutes. Add spinach and sage and sauté another 2-3 minutes until spinach is wilted.
- Remove veggies from skillet and cook 4 eggs either sunny side up, over-easy or over medium (A little runny yolk makes this savory oatmeal even more divine!).
- When oatmeal finishes cooking, remove from heat and add in butter, if desired. Divide cooked oats evenly into 4 bowls and top with sautéed veggies. Place one fried egg on top of veggies and sprinkle with sliced green onions, if desired.