- 3 tablespoons neutral oil divided
- 1 yellow onion peeled and diced
- 2 cups steel-cut oats
- 5 cups water or vegetable stock divided
- 1 pound mixed mushrooms torn or sliced depending on variety
- 1 bunch curly kale leaves torn into bite-sized pieces and stems discarded
- 4 sprigs fresh oregano or use 1 teaspoon dry oregano
- Salt and pepper to taste
For serving, optional:
- Plant-based cream or butter
- Extra virgin olive oil
- Oregano leaves
Prepare the mushrooms and kale:
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 10–15 minutes until well-browned. Add the oregano sprigs and cook for 1–2 minutes more. Season liberally with salt and pepper.
Pour in 1 cup of water and immediately add the kale in an even layer on top of the mushrooms. Season the kale with salt and pepper. Cover, reduce heat to low, and simmer for 5 minutes until kale is tender. Remove the cover and toss to combine. Discard the oregano stems. Taste and adjust seasonings to your preference. Turn off the heat and cover the mushrooms and kale to keep them warm.
Prepare the oats:
While the mushrooms are cooking, make the oats. Heat the remaining 1 tablespoon neutral oil in a large pot. Add the onion and cook for 6–8 minutes until it begins to soften.
Add the oats and toss to combine. Season them with salt and pepper.
Pour in the water and bring to a boil. Reduce heat to medium-low and simmer the oats for 10–15 minutes, stirring occasionally, until the oats are thick and creamy. Taste and season with salt and pepper. If you like, add a pat of plant-based butter or a splash of plant-based cream in at the end for an even creamier oatmeal.
Calories: 456kcal | Carbohydrates: 64g | Protein: 16g | Fat: 17g | Sodium: 19mg | Fiber: 13g | Sugar: 4g | Vitamin C: 15mg