Parmesan oatmeal with mushrooms and roasted squash

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15 min


45 min



Parmesan oatmeal with mushrooms and roasted squash

Photo, Erik Putz.

Love oatmeal but need an extra hit of protein in the morning? The secret ingredient in this genius recipe is eggs, which are cooked slowly with the oats to create a creamy, custardy (and protein-rich) wonder.


  • 1 acorn squash
  • 2 tbsp olive oil
  • 1/2 tsp paprika
  • 1/8 tsp salt
  • 1 tbsp maple syrup
  • 227 g sliced cremini mushrooms
  • 1 tsp thyme leaves
  • 3 eggs
  • 1 1/2 cups vegetable broth
  • 1 cup water
  • 1 cup quick oats
  • 3/4 cup grated parmesan
  • 2 tbsp dried cranberries


  • PREHEAT oven to 400F. Line a large baking sheet with foil. Lightly spray with oil. Microwave squash until slightly tender, 3 to 4 min. Cut stem and pointed end off squash, then cut lengthwise in half. Discard seeds. Cut each half crosswise into 1/4-in. slices. Arrange on 1 side of prepared sheet. Stir olive oil with paprika and salt in a large bowl. Brush half of oil mixture, then maple syrup over squash. Toss remaining oil with mushrooms and thyme, then arrange on other side of prepared sheet. Bake in centre of oven until squash and mushrooms are golden, 25 to 30 min.
  • WHISK eggs with broth, water and oats in a medium saucepan and set over medium-low. Cook, stirring often, until creamy, about 15 min. Stir in parmesan.
  • DIVIDE among 4 bowls. Top with squash, mushrooms and cranberries.


Chatelaine Quickies: Maple custard oatmeal

Nutrition (per serving)

  • Calories
  • 375,
  • Protein
  • 19 g,
  • Carbohydrates
  • 39 g,
  • Fat
  • 18 g,
  • Fibre
  • 5 g,
  • Sodium
  • 705 mg.
  • Excellent source of
  • calcium