This Lemon Caper Oat “Piccata” with Grilled King Oyster Mushrooms is a super warm and cozy, creamy, Italian-inspired dish, that’s full of protein and whole grains, that goes from raw ingredients to satisfying savory meal in just about 5 minutes. If you’re trying to eat more whole grain, plant-based foods, but you don’t have the time to prepare ingredients ahead of time, then this is the perfect dish for you. Did I mention you could even make this whole meal in one pot?
But I don’t like oats…
Admittedly, I have never been a huge fan of oats. However, I’ve been trying to eat more whole grains lately, and sometimes waiting 40 minutes or more from other grains to cook just feels too daunting. That’s where oats come in. They are actually super versatile, they can be made savory or sweet, and the best part about using rolled or old fashioned oats is that you can prepare a whole meal with them in about 5 minutes. That’s right. A full meal, full of delicious and satisfying whole grains in less time than it would take you to boil water.
I’ve created three super easy and inexpensive oat-based dishes, two of which are savory, and perfect for lunch or dinner, and a third one that’s on the sweeter side; perfect for breakfast or even an indulgent feeling dessert.
Quick and Easy Oat Dishes for Folks Who Don’t Like Oats:
- 5 Minute Lemon Caper Oat “Piccata” with Grilled King Oyster Mushrooms
- 5 Minute Gochujang Oats with Tofu and Blackened Broccolini
- 5 Minute Coconut Chocolate “Pudding” Oats
5 Minute Lemon Caper Oat “Piccata” with Grilled King Oyster Mushrooms
A quick and easy Italian-inspired oat dish filled that's filled with a ton of fiber, protein and delicious briny flavor
- 2 large king oyster mushrooms, or mushrooms of choice
- 1 to 1 ¼ cups broth or water + bouillon
- ½ cup old fashioned or rolled oats (not instant or steel cut)*
- ¼ cup diced yellow onion
- 1 clove garlic
- ½ cup cooked and drained white beans
- 1 cup chopped kale or green of choice
- 1 tablespoon capers, drained
- Preheat a skillet or pan to medium heat. Slice king oyster mushrooms into ¼ inch strips lengthwise. Lightly score the flat sides of the slices in a crosshatch pattern. Arrange the slices in the heated pan and cook them on both sides until they are golden brown around the edges. About 4 minutes per side. Remove from the cooked mushroom slices from the pan and sprinkle with salt.
- In a medium saucepan, add 1 cup broth, oats, onion, and beans. Bring to a simmer on medium heat, stirring often. Add kale or green of choice (if using a more tender green like spinach, add it at the very end). Continue to simmer on low, stirring often until the oats are to your liking, about 5 to 7 minutes. If the broth gets too low, and the oats are still not cooked, add a bit more broth so that the oats will continue to cook. Turn off heat and stir in capers and lemon juice.
Transfer cooked Lemon Caper Oat “Piccata” to a bow and top with grilled mushrooms. Serve with a side of roasted veggies and a splash of your favorite hot sauce.
*Make sure your oats are labeled “gluten-free” if you have a sensitivity.
To make this a one-pot dish, cut up the mushrooms into smaller, bite-sized pieces, and sauté them in the pot you will be using for your oats. Once they are golden and delicious, remove them from the pot. Proceed with cooking your oats as directed. Top your bowl of Lemon Caper “Piccata” Oats with the sautéed mushrooms just before serving.