Ingredients

• 4 cups Water (946 mL)
• ½ tsp Salt
• 2 cups Organic Thick Rolled Oats (200 g)
• 1 cup sliced Raw Onions (104 g)
• 4 Sausages or Vegetarian Sausages (we used Beyond Meat Hot Italian Sausages) (about 14 oz)
• 2 cups Sliced Mushrooms (192 g)
• 4 cups chopped Kale (268 g)
• Oil, as needed
• Water, as needed

Instructions

1. Bring water and salt to a boil. Add oats, cover with a lid and reduce the heat to simmer. Cook for 10 minutes (or longer for creamier oatmeal), stirring occasionally. Remove from heat and let stand for 2 minutes.
2. While the oats cook, heat a lightly oiled skillet or grill pan over medium-high heat. Add onion and sausages and stir, rotating the sausages to cook evenly. Once cooked through and golden brown, remove sausages and onions to a plate.
3. Add a drizzle of oil and mushrooms to the heated pan. Stir occasionally and cook until golden brown, adding water as needed to prevent sticking. Remove to the plate. Add the kale and a splash of water to deglaze the pan. Cook until the kale is bright green and just wilted.
4. To serve, divide cooked oatmeal between four bowls and top with kale, sliced sausages, onions, and mushrooms.