This article was originally published on Chatelaine.com.
Get an extra hit of protein in the morning with this savoury oatmeal made with Parmesan, mushrooms and roasted squash.
Parmesan oatmeal with mushrooms and roasted squash
Serves 4
Prep time: 15 minutes
Total time: 45 minutes
Ingredients:
1 acorn squash
2 tbsp olive oil
1/2 tsp paprika
1/8 tsp salt
1 tbsp maple syrup
227 g sliced cremini mushrooms
1 tsp thyme leaves
3 eggs
1 1/2 cups vegetable broth
1 cup water
1 cup quick oats
3/4 cup grated parmesan
2 tbsp dried cranberries
Method:
- Preheat oven to 400 F. Line a large baking sheet with foil. Lightly spray with oil. Microwave squash until slightly tender, 3 to 4 minutes. Cut stem and pointed end off squash, then cut lengthwise in half. Discard seeds. Cut each half crosswise into 1/4-inch slices. Arrange on 1 side of prepared sheet. Stir olive oil with paprika and salt in a large bowl. Brush half of oil mixture, then maple syrup over squash. Toss remaining oil with mushrooms and thyme, then arrange on other side of prepared sheet. Bake in centre of oven until squash and mushrooms are golden, 25 to 30 minutes.
- Whisk eggs with broth, water and oats in a medium saucepan and set over medium-low. Cook, stirring often, until creamy, about 15 minutes. Stir in Parmesan.
- Divide among 4 bowls. Top with squash, mushrooms and cranberries.
Per serving: 375 calories, 19 g protein, 39 g carbs, 18 g fat, 5 g fibre, 705 mg sodium. Excellent source of calcium.