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Oats aren't just for breakfast anymore!

This recipe originally appeared in our Harvest 2020 issue. Get the magazine here.


Credit: Photography by Chelsea Kyle

Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • In a small pan, bring the water to a simmer over medium-high heat. Add the oats and 1/4 tsp. salt. Cover the pan, reduce the heat to medium-low, and simmer gently, stirring occasionally, until the oats are tender, 20 to 25 minutes.

  • Meanwhile, prepare the toppings: In a blender, puree 1/3 cup tarragon and 1/4 cup oil until smooth. In a large skillet, heat the remaining 3 tbsp. oil over medium-high. Add the mushrooms and cook, stirring occasionally, until golden brown, 3 to 5 minutes. Season with salt and pepper.

  • Stir 1/4 cup Parmesan and the butter into the oatmeal; season. Transfer the oatmeal to a bowl. Top with the mushrooms and shaved Parmesan. Drizzle with 1 tbsp. of the tarragon oil and sprinkle with crushed red pepper. Garnish with more tarragon leaves. 

  • Note: For the most concentrated flavor, make sure you cook the mushrooms until they’re nice and brown.