Of all the savory oatmeal recipes I’ve developed, this savory porridge-inspired version with miso mushrooms is one of my favorites. Toppings include wilted spinach and scallions and are completely vegan, but you can also make this gluten-free oatmeal recipe with fried or jam-packed eggs for added protein.
if i learn one thing from my research New cookbook “Carbivore”, that is, our avoidance of sweets at breakfast will help our blood sugar a lot. Yet, thanks to Big Foods, we’ve become conditioned to think that the only acceptable non-egg-related dish in the morning is one containing maple syrup.
But the truth is, muffins are just breakfast cupcakes with a better brand. So how do we bridge the gap between the breakfast ingredients we’ve grown accustomed to and the science that governs our health? Well, that’s it, friends, for a delicious oatmeal recipe.
One of my favorite meals in the new book is a recipe for porridge made with steel-cut oats. We often forget that oats—especially steel-cut oats—can function like other grains and can be used in slow-cooked rice dishes other than breakfast, like risotto or pilaf. So why not find inspiration in these other foods for our delicious morning oatmeal?
This delicious oatmeal recipe borrows from this Miso Mushroom Ramen Recipe (Also take a page out of the porridge).like everyone else Gluten-Free Oatmeal Recipes, can be made ahead and reheated every morning. It’s comforting, warm, salty and super satisfying.
I didn’t tell my husband there was oatmeal in the bowl he was going to enjoy and he said it was one of the best things I’ve ever made! Here’s to a convert to savory oatmeal.
Which type of oats is best for making healthy and delicious oatmeal?
Since this delicious oatmeal recipe uses whole rolled oats, it only takes 25 minutes to prepare.
All oats are whole grains, but with steel cut oatsThe oatmeal is pre-steamed, which softens the oatmeal just enough to flatten it between steel rollers. These little oatmeal pancakes (like oatmeal tostones!) are what most people think of when they think of oatmeal. Grocery stores carry a variety of oats: “whole flakes” and “old-fashioned oats” are terms that are used interchangeably. Both are thicker and retain some of the original chew, while “quick cook” or “instant oats” are pressed thinner to reduce cooking time.
As with all grains (and plants in general), The price of more processing and convenience is that your body doesn’t have to work as hard to break down food into usable energy (This may cause blood sugar to rise). For this reason, I only use steel-cut or whole oats in my savory oatmeal recipes, and I add seeds, nuts, and whole vegetables to each recipe whenever possible.I even use Steel Cut Oats in Cookies!
Delicious Oatmeal Toppings
The base of this savory oatmeal recipe is mixed mushrooms – either creamy or shiitake, or a combination! — and wilted spinach. Of course, you can add any other vegetables you like. Shredded bok choy or cabbage sautéed with mushrooms is a healthy and tasty addition.
To amp up the flavor of the mushrooms, I enhance them with gluten-free soy sauce, toasted sesame oil, and fresh ginger, which is great for getting your day’s digestion on track. I recommend cooking oats in good quality stock. I used this homemade gluten-free chicken broth, which is a salve for your gut, but you can also use vegetable broth to keep this vegetarian.
Finally, after the oats are cooked, I turn off the heat and I add a tablespoon of white miso. This probiotic-rich paste has a savory flavor and is one of my favorite ways to easily add tons of flavor to my meals. Do not add it to broth while it is cooking, as it can destroy the good bacteria. You can easily omit it if you want to simplify this recipe.
For other toppings or garnishes, I like to use a little chili crisps from the pantry and serve savory oatmeal with eggs (fried or jam) and sesame seeds for added protein and fiber. This recipe is completely vegan without the eggs, though.
Can I make this delicious oatmeal recipe gluten free?
Oats are naturally gluten-free, but are often processed in facilities that process other non-gluten-free grains. So if you have celiac disease, be sure to buy certified gluten-free rolled oats for this recipe.look at this other Gluten-Free Overnight Oats Recipe.
Can I make this low FODMAP savory oatmeal?
To keep this recipe low in FODMAPs, simply omit the white parts of the mushrooms and scallions. Low FODMAP vegetables to use include: zucchini, bok choy, eggplant or kale.
For more ideas, check out this non-savory Low FODMAP Oatmeal.
Other gluten-free oatmeal ideas:
Read on for this fantastic miso mushroom savory oatmeal recipe that can be easily changed to suit your morning needs, including making it up to a week ahead!
With health and hedonism,
phoebe
Miso Mushroom Savory Oatmeal (Gluten Free)
serving size 4
instruct
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In a medium saucepan, heat oil over medium-high heat. Add mushrooms and sauté for about 5 minutes, stirring occasionally, until softened. Add shallots and ginger and continue to cook for 2 minutes, until white shallots are glassy and ginger is fragrant. Add the soy sauce and cook for another 30 seconds, until the mushrooms are brown and shiny. Put the mushroom mixture in a bowl.
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Add the sesame oil and baby spinach to the pan. Stir-fry vegetables until wilted, about 2 minutes. Season lightly with salt and place in another bowl.
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Add the chicken or vegetable stock to the pot, scraping up any brown bits, and bring to a simmer. Once bubbles form, add oats and reduce heat to medium-low. Cook for about 10 minutes, stirring occasionally, until the oats are tender and the liquid is absorbed. If you’re making ahead, loosen it up a bit or add extra stock or water.
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Turn off the heat and stir in the miso paste. Fold in the mushrooms and spinach in half. Taste for seasoning and add salt as needed.
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Spoon oatmeal into bowls and top with remaining mushrooms and spinach, and any other garnish you want (see notes)! Or store the rolled oats and toppings to reheat within a week.
If you make it, please tag @phoebelapine and #feedmephoebe – I’d love to see it!
