Savoury porridge with mushrooms, thyme, feta and kale

Serves: 2

Time to make: 30 mins

Ingredients

¾ cup (85g) wholegrain rolled oatsoatmeal uncookedX
2 cups water
spray oil
100g brown mushrooms, wiped clean, sliced
1 clove garlic, crushed
75g trimmed kale leaves, chopped
2 teaspoons fresh thyme leaves, plus extra to garnish
25g feta, crumbled

Instructions

Stay Awake

1 Place oats in a medium non-stick saucepan with water; stir, and bring to the boil. Reduce heat to low and simmer, partially covered, stirring gently from time to time, for 10—12 minutes or so, or until the oats have a thick and creamy consistency.

2 Meanwhile heat a large non-stick frying pan over a high heat and spray lightly with oil. Add the mushrooms and cook, stirring, for 3—4 minutes or until golden. Add the garlic, kale and thyme and cook, stirring, for 2 minutes or until kale is wilted.

3 Stir the mushroom mixture and three-quarters of the feta through the porridge. Divide between two serving bowls; top with remaining feta and garnish with extra thyme leaves.

HFG tip

Three nutritious reasons to try savoury oats:

Oats are high in soluble fibre and have a low GI, giving you long-lasting energy.
They help fight off hunger, especially with added protein, such as a perfectly poached egg or a cube of feta.
Adding leafy greens helps increase your daily serves of all-important veges.

Nutrition Info (per serve)

Calories 263 cal

Kilojoules 1100 kJ

Protein 10 g

Total fat 10 g

Saturated fat 3 g

Carbohydrates 30 g

Sugar 2 g

Dietary fibre 8 g

Sodium 180 mg

Calcium 200 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.