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savoury brunch oats







total time






method ingredients
  1. 1 tsp extra virgin olive oil
  2. 1 shallot, finely diced
  3. 120g mushrooms sliced
  4. 1 tsp white wine vinegar
  5. 120g Flahavan’s Organic Jumbo oats
  6. 350mls chicken broth or stock 
  7. 20g grated parmesan cheese
  8. 50g Glenisk organic bio whole natural yogurt
  9. 2 boiled eggs cut in half
  10. 1 tbsp chopped fresh flat-leaf parsley
  11. Salt and pepper to taste
  • Heat the oil in a wide heavy bottomed saucepan or medium sized frying pan over medium to high heat.  Add the shallots and cook for 1 minute until they start to turn translucent, then add mushrooms and cook for another 3 minutes.
  • Add the vinegar and cook for a further 2 to 3 minutes, stirring and scraping, until the mushrooms are moist and there’s a little liquid in the bottom of the pan.
  • Lower heat to low and add in the oats, then half of the chicken broth and stir with a wooden spoon. As the oats absorb the liquid and cook add a bit more add a bit more of the broth – similar to making a risotto, stirring the mix the whole time.
  • When all the liquid has been added and the oats fully cooked, which takes approximately 10 – 12 minutes, add in the yogurt, cheese and gently fold until thoroughly incorporated. Season to taste with salt and pepper.
  • Divide among 2 serving dishes and top with the sliced eggs and parsley.
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