Description
A hearty savory oatmeal bowl made with chewy steel-cut oats, sautéed mushrooms, aromatic ginger, and a creamy soft-boiled egg. This nourishing breakfast delivers deep umami flavor and satisfying texture in every bite.
Ingredients
- 1 cup steel-cut oats
- 3 cups water
- 1 cup vegetable stock
- 1 tablespoon butter
- 8 ounces cremini mushrooms, sliced
- 1 inch fresh ginger, peeled and finely minced
- 1 teaspoon soy sauce
- 1/8 teaspoon red pepper flakes
- 4 eggs
- 2 tablespoons scallions, thinly sliced
Instructions
- In a saucepan, combine the water and vegetable stock and bring to a gentle simmer over medium heat.
- Add the steel-cut oats and reduce the heat to low. Cook partially covered for 25–30 minutes, stirring occasionally until tender. Add a splash of water if the oats become too thick.
- Meanwhile, heat butter in a skillet over medium heat.
- Add the sliced mushrooms and sauté for about 5 minutes until they release moisture and begin to brown.
- Stir in the minced ginger, soy sauce, and red pepper flakes and cook for 1–2 minutes until fragrant.
- Remove half of the mushrooms, finely chop them, and stir them into the cooked oatmeal.
- Bring about 1 inch of water to a boil in a saucepan. Carefully add the eggs, cover, and cook for 6½ minutes.
- Transfer the eggs to cold water briefly, then peel.
- Divide the oatmeal among bowls and top with the remaining mushrooms.
- Place a soft-boiled egg on each bowl and garnish with sliced scallions before serving.
Notes
- Steel-cut oats provide a chewy texture and hearty base for savory toppings.
- Shiitake or portobello mushrooms can be used for deeper umami flavor.
- Add sautéed greens like spinach or kale for extra nutrition.
- A drizzle of chili oil can add extra heat and flavor.
- Cooked oatmeal keeps well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 290 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 13 g
- Cholesterol: 190 mg
