If you're craving a hearty, filling and savoury breakfast then savoury oatmeal is for you! This umami packed miso oatmeal will surely get you going in the morning and will give you a nice break from sweet oatmeal. As much as I love sweet oats, and overnight oats, savoury will always be my favourite. This miso oatmeal reminds me of risotto, but lighter. I hope you love this version as much as I do and don't skimp on the miso-butter, it gives this oatmeal so much flavour!
Rolled oats: I like using regular rolled oats for this recipe, but steel cut will also work. The cook time will increase if using steel cut.
Butter: unsalted butter at room temperature is best
Miso paste: white miso paste is best for this, as it is milder than other types of miso.
Mushroom mix: any type of mushroom will essentially work here, I like to pick two different ones. My favourites to use in this recipe are oyster, shiitake, maitake, enoki, king oyster, shimeji and lions mane.
Eggs: medium-boiled eggs that are still a little jammy are what we are after here.
Sesame seeds: for garnish
Green onion: sliced thin on the bias, for garnish.
Nanami togarashi: one of my favourite seasoning blends to use. It's a mix of dried chili peppers, orange peel, Japanese pepper, ginger, seaweed and sesame seeds. I love using it over noodles, in soups, marinades and sprinkling on top of bowls just like this miso oatmeal.
Although there are several components to making this oatmeal, it's worth the time! You can also prep the oatmeal, mushrooms and/or eggs in advance and then just reheat in the morning.
The first thing I like to do is cook the oats.
While the oats are cooking, mix together the miso and butter until it forms a paste.
Add half the miso butter to the cooked oats and set them aside.
While the oats are cooking, you can also cook the mushrooms in a skillet. Once they're done cooking, stir in the remaining miso butter.
Bring a pot of water to a boil, and then reduce to a simmer and cook your eggs to a jammy medium-boiled. I find 6 1/2 minutes to be the perfect time. Immediately, add them to an ice bath to stop the cooking (this is ESSENTIAL). Then peel and slice in half.
Time to assemble. Divide the oats into bowls and top with mushrooms, your egg and all the toppings.
Feel free to use your favourite toppings, here are some other suggestions:
Ok, let's make this savoury miso oatmeal!
If you make this miso oatmeal, please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!
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Sweet oatmeal is great and all, but have you tried savoury oatmeal?! If not, you must try this miso oatmeal with mushrooms and a perfect medium-boiled egg.
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