These rich savory oats have an extra boost of nutrition, thanks to Protein Oats! This breakfast supercharger is packed with plant-based protein from one simple ingredient: whole grain oats. The addition of eggs makes this the ultimate morning fuel. See more Protein Oats Recipes here!

Ingredients

3 cups Vegetable Broth (720 mL)
1 ¼ cups Protein Oats
OR Organic Protein Oats (180 g)
2 Tbsp + 1 tsp Olive Oil, divided (35 mL)
1 tsp Minced Garlic
2 ¼ cups sliced Cremini Mushrooms (225 g)
6 cups shredded Lacinato Kale, stems removed (115 g)
3 Eggs (150 g)
Salt and Pepper to taste
¼ cup Grated Parmesan Cheese (20 g)

Instructions

In a medium pot, bring vegetable broth to a boil and add oats. Reduce heat, cover and simmer for 20 minutes, stirring frequently.
While oats cook, preheat a large nonstick skillet over medium heat and add 2 tablespoons oil. Add mushrooms and cook until starting to brown, 7–10 minutes.
Add garlic and kale and cook until kale is wilted. Season with salt and pepper to taste.
Remove mushrooms and kale from the skillet and wipe pan clean. Add remaining 1 teaspoon oil to the pan and cook eggs to desired doneness (anything with a runny yolk works great here). Season with salt and pepper, to taste.
Evenly distribute oats between 3 bowls. Top with mushroom and kale mixture, then add an egg to each and sprinkle with parmesan cheese before serving.