Savory Mushroom and Spinach Oatmeal
A bowl of oats can anchor lunch just as comfortably as breakfast. Beth Moncel’s savory oatmeal at Budget Bytes takes that idea in an earthy direction, combining mushrooms and spinach with garlic, ginger and a little toasted sesame oil. The rolled oats remain the center of the dish, giving it a softer, more relaxed character than a grain salad.
For a small autumn brunch, we would put this beside something crisp and acidic: sliced radishes, lightly dressed cucumber or a few pickled vegetables. Those are serving suggestions from Brunch God, separate from Moncel’s recipe. They give the table contrast without turning a simple bowl into an elaborate project.
It is also a useful option when you want a warm meal but do not want a whole pot of soup. Keep the presentation casual, with a deep bowl and a spoon rather than a collection of tiny toppings. Let the mushrooms and greens stay visible.
Recipe credit: Beth Moncel, Budget Bytes. Read the full savory oatmeal recipe, including quantities and method.