Team: This is not a drill. Savory oatmeal is something that needs to catch 🔥 🔥 in the US. In many cultures there is a savory porridge-style dish, rice congee for example, that’s simple to make and popular.
This dish doesn’t really exist in America. Maybe you could make an argument that this American savory porridge situation is grits, but that’s pretty regional. Meanwhile, most people have the base of a delicious savory porridge just sitting in their pantry: OATMEAL.
Let’s dive in and make savory oatmeal a thing!
What kind of oatmeal works for these bowls?
Personally, I recommend using steel-cut oats for this dish because they end up having a fantastic texture and are heartier than the quick-cooking oatmeal version. If you do use rolled oats or quick cooking oats for these savory mushroom oatmeal bowls, subtract 1 cup of liquid from this recipe. You won’t need as much liquid to cook the oats.
But, if you have a few minutes, try this recipe with real steel-cut oats. It’s mind-blowing. You’ll be questioning your oatmeal choices for all those days before you made oatmeal this way. It’s a total breakfast game-changer!
Reminder: You can cook large batches of steel-cut oats or soak them overnight for faster reheating!
Making the savory oatmeal
To cook the steel-cut oats, bring the liquid to a simmer. I like to use mostly water, but add in some stock to enhance the savory flavors. Then stir in the oats!
Simmer the oats on low heat, covered, for about 25-30 minutes until they are tender. Stir them regularly and don’t be afraid to add more liquid if they seem dry.
When the oats are tender and not crunchy at all, they are done! If the oats seem too watery, just simmer them for another 5-10 minutes and they will thicken.
Making the mushroom topping
Meanwhile, it’s mushroom time! Mushrooms have a great savory flavor and are easy to make for a breakfast dish like this.
I sliced my mushrooms and added them to a skillet with some butter. Cook them over medium heat until they cook down a bit and then add the minced ginger, soy sauce, and a small pinch of red pepper flakes.
When the mushrooms are finished, remove about half of them, chop them up, and stir them into the oatmeal. Save the rest for topping each bowl.
Making the soft-boiled eggs
The soft-boiled egg really takes this dish over the top. You could do an over-easy egg if you don’t feel confident in making soft-boiled eggs.
Here’s the soft-boiled egg method I use that works pretty flawlessly.
The rest is pretty straightforward. Spoon some oatmeal into bowls, top with mushrooms and chives, and add your egg to the center.
Want another savory oatmeal version? Try this version from American Test Kitchen.
Sriracha? Sure! But this savory ginger mushroom oatmeal is good just like this!
Savory Ginger Mushroom Oatmeal
Ingredients
- 1 cup steel cut oats
- 3 cups water
- 1 cup vegetable stock
- 1 tablespoon butter
- 8 oz. cremini mushrooms
- 1 inch fresh ginger, peeled and minced
- Dash of soy sauce
- Pinch of red pepper flakes
- Scallions, garnish
- Soft-Boiled Eggs
Instructions
- In a medium pot, add water and stock and bring to a simmer. Add steel cut oats and turn heat down to low. Let oats simmer until they are tender, about 30 minutes. Stir regularly and add more water if the pot looks dry at any point.
- For mushrooms, add butter to a large skillet. Slice mushrooms and add to the skillet. Cook over medium heat until the mushrooms lose their liquid and cook down, about 5 minutes. Then add ginger and a dash of soy sauce. Remove from heat.
- For soft-boiled eggs, bring an inch of water to a rapid boil in a pot with a lid. Gently add eggs to the water (they wont be covered, it’s fine). Return cover and let the eggs cook rapidly for 6.5 minutes. Then drain eggs and rinse with cold water for 30 seconds. Then carefully peel eggs starting with the fatter end of the egg.
- Once oats are done, stir in half of the diced mushrooms. Divide oatmeal between bowls and top with extra mushrooms, scallions, and egg. Enjoy!
Karl Lembke
This sounds like something to try in the very near future.
(It’ll complement the savory rice pudding recipe I found a couple of days ago…)
Zionette
Trying this tomorrow morning!
Sonja Wallenheim
I started eating sugarless oatmeal with cheese about 30 years ago, so I agree the savory oatmeal trend is long overdue! I’m on board with everything about this recipe but the egg. (I don’t get why eggs are showing up in certain places, like on top of hamburgers, but that’s just me…)
K Neal
This was delicious! First time trying savory oats. I was out of eggs, but threw on canned sardines for B12 and Omega-3 nutritional value and they take on those savory flavors well.