Miso-Mushroom Savory Oatmeal (Gluten-Free)
Of all the savory oatmeal recipes I’ve developed, this miso mushroom version inspired by salty slow cooked congee is one of my favorites. The toppings, which include wilted spinach and scallions, are completely vegan, but you can also make this gluten-free savory oat recipe with a fried or jammy egg for added protein. If using whole rolled oats, the recipe comes together in under 25 minutes. To use steel cut oats, simply up the liquid to 5 cups and simmer the oats for 30 to 40 minutes. Other optional garnishes: chili crisp, tamari, toasted sesame oil, or diced avocado. The recipe can be made ahead of time for the week ahead. Simply store in a glass container and reheat (and garnish) to order.
Servings 4
Ingredients
- 1 tablespoons olive oil avocado oil or melted coconut oil
- 1 pound cremini mushrooms or shitakes or a mix, stemmed and sliced
- 2 scallions thinly sliced
- 1 tablespoon minced fresh ginger
- 1 tablespoon gluten-free tamari or soy sauce
- 2 teaspoons toasted sesame oil
- 5 ounces baby spinach
- Sea salt
- 3 cups chicken or vegetable stock
- 2 cups whole rolled oats not quick cooking
- 1 tablespoon white miso paste
Instructions
- In a medium saucepan, heat the oil over a medium-high flame. Add the mushrooms and sauté, stirring occasionally, until soft, about 5 minutes. Add the scallions and ginger and continue to cook until the white scallions are glassy and the ginger is fragrant, 2 minutes more. Stir in the tamari and cook for another 30 seconds until the mushrooms have become brown and glossy. Remove the mushroom mixture to a bowl.
- Add the sesame oil and baby spinach to the pot. Toss the greens around until wilted, about 2 minutes. Season lightly with salt and set aside in another bowl.
- Add the chicken or vegetable stock to the pot, scraping up any brown bits, and bring to a simmer. As soon as bubbles form, add the oats and reduce the heat to medium-low. Cook, stirring occasionally, until the oats are tender and the liquid is absorbed, about 10 minutes. If you’re making ahead of time, leave it a little looser or add extra stock or water.
- Off the heat, whisk in the miso paste. Fold in half the mushrooms and spinach. Taste for seasoning and add salt as needed.
- Ladle the oatmeal into bowls and top with the remaining mushrooms and spinach, in addition to any other garnishes you desire (see headnote)! Or store the oatmeal and toppings to reheat to order throughout the week.