Turmeric and mushroom oatmeal with spinach

I prefer savoury breakfasts to sweet ones. I am not a jam and bread kind of person but I love savoury breakfasts. This is one of my favourite breakfasts to whip up once the boys head to school. I know the photo isn't the most prettiest but really how can I take a pretty picture of oatmeal when it looks like slop but believe me when I say it is delicious!!

The mushrooms are first cooked in a little oil along with a clove of garlic and a little salt.  Once they start to soften I add the chillies, turmeric and a bit of pepper and water. Once the water starts to simmer I add oatmeal, I use fast-cooking oatmeal and throw in some spinach. Let it cook, stirring it along, it is done in 5 minutes and adds a splash of milk and salt to taste, and it is ready to eat.

Yield: 1

Turmeric and mushroom oatmeal with spinach

ingredients:

• 1/4 cup quick cooking oatmeal
• 2-3 large mushrooms, sliced
• 1 clove garlic, finely chopped
• 1 green chilli, finely sliced
• 1 cup water
• 1/4 tsp turmeric
• salt
• handful of baby spinach (see note)
• a little milk
• 2 tbsp oil ( vegetable oil or olive oil)

instructions:

How to cook Turmeric and mushroom oatmeal with spinach

1. Heat a small saucepan, add oil and garlic and let the garlic start to give a slight aroma, then add the mushrooms and pinch of salt and stir fry to soften the mushrooms a little.
2. Add water, and turmeric and let it come to a boil.  Once it starts to boil, stir in the oatmeal and baby spinach, and let it simmer, stirring occasionally. 
3. Once the oatmeal thickens ( takes just 2-3 minutes, stir add a splash of milk, and then stir for a minute and then remove from heat.
4. Serve warm. 

NOTES:

If you don't have baby spinach you can chop up some regular spinach, or use some moringa leaves or just leave it out.

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