Step 1

To soak steel cut oats: Place vegetable stock (or water) in a medium saucepan with a lid. Bring it to a boil. Off the heat, stir in the steel-cut oats and salt. Cover it with the lid and let it sit on the kitchen counter overnight.

Step 2

To make the veggie topping: In the morning, before cooking the steel-cut oatmeal, prepare the topping. To do so, heat oil in a large skillet over medium heat. Add spices and cook them for a minute or so.

Step 3

Add the sliced mushrooms and cook, stirring often, until they are fully cooked, for about 6-8 minutes.

Step 4

Add the baby spinach and cook until wilted, for 3-4 minutes.

Step 5

If using, add the garlic and saute for 30 seconds. Finish it off with salt and pepper and set it aside.

Step 6

To prepare the savory steel-cut oatmeal: Put the saucepan back on the stove and heat it over medium heat. Stir it frequently using a wooden spoon to prevent it from sticking to the bottom of the pan. As it cooks, the excess liquid will evaporate, and the steel-cut oatmeal will form a thicker and creamier texture. If it gets too thick, feel free to add ¼ cup of water (or vegetable broth) to thin it out. This process happens in 3-4 minutes, so do not leave site of it.

Step 7

Taste steel-cut oatmeal for seasoning and add more if necessary.

Step 8

When ready to serve, ladle steel-cut oatmeal into a bowl. Top it off with cooked mushrooms and spinach. If using, add a fried egg on top.

Step 9

Finish it off with salt and pepper and red pepper flakes. Serve.