Ingredients

• 4 cups Water (960 mL)
• 2 cups Protein Oats
• OR
• Organic Protein Oats (288 g)
• 10.5 oz can Cream of Mushroom Soup
• 1 ½–2 cups Mushrooms, roughly chopped (200 g)
• ½ tsp Salt
• ½ tsp Pepper
• ⅔ cup grated Parmesan, optional

Instructions

1. Place everything except the parmesan cheese in a large rice cooker. Cook using the white rice setting. Add parmesan cheese before serving, if desired.

1. Bring water to a boil. Add oats, sliced mushrooms, salt and pepper and reduce to medium low. Cook, stirring occasionally, for about 15 minutes, until desired texture.
2. Add cream of mushroom soup and cook for 5 minutes, stirring occasionally, adding extra water if needed for a creamy texture. Add parmesan cheese and serve.