Savory Oatmeal with Kale and Mushrooms

This recipe comes together quick, which makes it a great brunch or mid-week dinner option. It’s a savory oatmeal recipe which means it’s perfect for Meatless Monday, too! Want protein? Add in a sage breakfast sausage or chicken for a heartier meal.

2 tbsp Mushroom Sage Olive Oil

1 onion, diced finely

3 cloves garlic, minced

2 cups old-fashioned oats

8 oz sliced button mushrooms

2 cups chopped kale

1 tbsp Cigar City Seasoning Salt

1/2 tsp fresh cracked pepper

1 32 oz container of chicken broth

Chopped green onion and Italian flat leaf parsley for garnish. (optional)

Heat 2 tablespoons Mushroom Sage Olive Oil in a large skillet over medium-high heat. Add the onion and garlic. Sauté stirring occasionally, for 3-5 minutes until onions are translucent. Add the mushrooms and kale and season with Cigar City Seasoning Salt, pepper and cook for an additional 5 minutes. Add the oats and chicken broth. Lower heat to a simmer and cook until oats are tender—about 5 minutes. Serve in bowls and garnish with parsley and green onion. (optional) Drizzle with additional Mushroom Sage Olive Oil and serve.