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In a large Dutch oven or a deep sauté pan, heat the olive oil over medium-high heat. Add the onions and cook, stirring frequently, until just beginning to soften, about 2 minutes. Add the mushrooms and cook, stirring frequently, until softened, about 8 minutes. Add the salt and pepper; stir. Add the garlic and cook, stirring constantly, for 30 seconds. Add the oats and stir until toasted and fragrant, about 2 minutes.
Add the chicken broth along with 2 cups water and the thyme, and bring the pan to a simmer. Let the oats cook, stirring often, until they have absorbed almost all of the liquid, about 12 minutes. Stir in the spinach, 1 cup at a time, and allow it to wilt into the thickened oatmeal. Season to taste with salt and pepper. Serve each portion topped with 1 tablespoon grated Parmesan cheese and additional fresh thyme, if desired.
Optional, for a heartier meal: Spray a large nonstick skillet with cooking oil and set it over medium-high heat. Once hot, add the eggs and cook until the whites are opaque and the yolk is set but still runny (or to your desired doneness), 6 to 8 minutes. Serve 1 fried egg on top of each oatmeal portion.