Breakfast is easily my favorite meal of the day because it can be just about anything, sweet or savory, without repercussions. Lunch and dinner are solidly in savory territory, but breakfast can swing either way, from french toast to leftover chinese food, depending on what one feels like eating first thing in the morning. <br /> <br />This oatmeal with spinach and shiitake "bacon" is perfect for days when I want something savory and a little salty for breakfast. It's quick and easy (not much harder, really, than just making plain old oatmeal-I promise!) and quite delicious. The spinach and mushroom topping also makes a nice side dish for other times of day; I imagine it would be good on grits, too, instead of oatmeal, but I didn't have any in the house. If you're one of those people who needs a bit more protein to start the day, a fried egg on top would not go amiss. The recipe can easily be scaled for more servings if you've got friends or family to feed. <br /> <br />To make this vegan, sub olive oil or coconut oil for the butter; if you want it to be gluten-free, be sure to use gluten-free oats.

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