By Lindsay Mensch

Taken from The Complete Vegetarian Cookbook by the Editors at America’s Test Kitchen. Support Bailey GREENhouse by using our spinach, mushrooms, and parsley!

Although steel-cut oats are known for making stellar oatmeal, they can also be used to make a healthy, hearty, and savory main dish. The creamy texture and consistency of the oatmeal were similar to a classic risotto, so we decided to borrow the flavors of that dish. We added a flavorful combination of sautéed aromatics, cremini mushrooms, peas, and spinach and finished the dish with salty, nutty parmesan cheese and fresh parsley. The oatmeal will thicken as it cools. If you prefer a looser consistency, thin the oatmeal with boiling water.


4 cups water
1 cup steel-cut oats
salt and pepper
1 tablespoon vegetable oil
3 ounces cremini mushrooms, trimmed and sliced thin
1/4 cup finely chopped onion
4 garlic cloves, minced
4 cups baby spinach
1/4 cup frozen peas, thawed
1 cup parmesan cheese, grated
3 tablespoons minced fresh parsley


  1. Bring 3 cups water to boil in large saucepan over high heat. Remove pan from heat and stir in oats and 1/4 tablespoon salt. Cover pan and let sit for at least 4 or up to 12 hours.
  2. Stir remaining 1 cup water into oats and bring to boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally, until oats are softened but still retain some chew and mixture thickens and resembles warm pudding, 4 to 6 minutes. Remove pan from heat and let sit for 5 minutes.
  3. Meanwhile, heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add mushrooms, onion, and 1 tablespoon salt and cook, stirring often, until vegetables are softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in spinach and peas and cook until spinach is wilted, about 2 minutes. Season with salt and pepper to taste.
  4. Stir vegetables, parmesan, and parsley into oats and serve.

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