Toasty Truffle Oatmeal

5 from 1 reviews


  • 3 tsp. black truffle oil, divided*
  • 45 medium baby bella mushrooms, sliced into 34 pieces each
  • salt + pepper
  • 1 tsp. olive oil (if needed)
  • 1/2 cup Bob’s Red Mill Gluten Free Thick Rolled Oats
  • 1 cup water
  • 1/2 tsp. fresh thyme
  • 1 garlic clove, peeled and left whole


  1. Heat 2 tsp. truffle oil in a medium pot over medium heat. Add mushrooms, salt, and pepper, and sauté, stirring frequently, until the mushrooms are tender. Pour mushrooms onto a plate and set aside.
  2. If the bottom of the pot looks dry, add 1 tsp. olive oil, and then add the oats. Stir to coat the oats in the olive oil and allow to toast over medium heat (about 2-3 minutes).
  3. When the oats are golden and fragrant, add water, thyme, and the whole garlic clove. Season with a bit of salt and pepper. Allow to come to a boil, then reduce to medium-low heat and cook until the water has been absorbed, or until your desired doneness. Stir frequently during this time.
  4. When there’s about 1 minute left, add your mushrooms to the pot, and stir to warm through. Pour into a bowl, drizzle with an additional tsp. of truffle oil, and devour.


*All truffle oils taste different. You should definitely taste your truffle oil to determine how strong it is. Mine (the black truffle flavored extra-virgin olive oil from Trader Joe’s) isn’t very strong, so the amount written in the recipe was perfect. If yours is on the stronger side (aka. you couldn’t imagine using a whole Tbsp. of the stuff in this oatmeal), simply use 1-2 tsp. and cut the rest with regular olive oil.

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