Savory Oat Bowls with Mushrooms & Eggs

Creamy parmesan oats with browned mushrooms and eggs. Use rolled oats rather than sweetened instant oats for a savory bowl.

Why you’ll love this recipe

• Creamy parmesan oats with browned mushrooms and eggs.
• Use rolled oats rather than sweetened instant oats for a savory bowl.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 1 cup rolled oats
• 8 oz mushrooms, sliced
• 2 eggs, whole
• 1/4 cup parmesan, grated
• 1 tbsp olive oil
• 2 cups water
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Bring oats and measured water to a simmer

   Bring oats and measured water to a simmer. Cook 5–8 minutes, stirring, until creamy.

2. 02

   Build the flavor

   Meanwhile heat half the oil in a skillet and brown mushrooms 7–9 minutes.

3. 03

   Stir parmesan into the oats

   Stir parmesan into the oats. Move mushrooms to a plate and add remaining oil to the skillet.

4. 04

   Bring it together

   Fry eggs until whites and yolks are set to 160°F; divide oats into bowls and top with mushrooms and eggs.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Use rolled oats rather than sweetened instant oats for a savory bowl.

Make it your own

Use cheddar instead of parmesan for a creamier finish.

What to serve with it

Divide the base evenly between bowls, then arrange the main ingredient and vegetables in separate sections. Spoon any cooking juices over the base just before serving.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.