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Creamy Mushroom Spinach Savoury Oat Bowls with Parsley
A warm savoury oat breakfast with garlicky mushrooms, spinach, cheddar, parsley, and soft eggs for a filling start.
30 min430 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
430 kcalEstimated 2 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 430 kcal |
| Protein | 22g |
| Carbohydrate | 48.4g |
| of which sugars | 8.7g |
| Fat | 15.3g |
| of which saturates | 4.3g |
| Fibre | 8g |
| Salt | 1g |
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Prepare the toppings
Slice the chestnut mushrooms, finely slice the spring onions, grate the garlic, finely chop the parsley, and grate the cheddar cheese. Crumble the vegetable stock cube into a jug with 900ml boiling water and stir until dissolved.
Timer: 8 min