Savoury Miso Oatmeal

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!

miso oatmeal


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 pastewhite 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 togarashione 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.

ingredients laid out

How to Make 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.

butter and miso in bowl

Add half the miso butter to the cooked oats and set them aside.

miso butter added to oats

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.

mushrooms in skillet

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.

miso oatmeal


  • Rolled oats: feel free to use steel cut oats instead, or quick cooking oats. The cook time will vary.
  • Mushrooms: they're essential to this recipe, just use your favourites and ones you have easy access to.
  • Miso: another essential ingredient to this recipe, and there isn't a substitute for it. I use white miso paste as it's milder in flavour.
  • Eggs: if you can't have eggs, you can omit them. Feel free to cook the eggs to your liking, a fried egg or poached egg are also delicious here.
miso oatmeal

Tips to Make Savoury Miso Oatmeal

  • Mise en place: this recipe comes together quickly if you are prepped, so try to have things organized before getting started.
  • Meal prep: this can be a great meal prep breakfast as well. Cook the oats and mushrooms in advance and then reheat in the morning. You can also cook the egg in advance as well, or make that in the morning fresh.
  • More veggies: feel free to add some sautéed greens such as spinach or kale to this breakfast oatmeal

Make the Toppings Your Own!

Feel free to use your favourite toppings, here are some other suggestions:

  • Tamari/soy sauce: add a splash to the oats instead of salt
  • Avocado: add sliced avocado on top
  • Microgreens: add some extra greens on top of the miso oats
  • Furikake: I love adding some of this on top as well, it's so flavourful!
  • Sliced nori: thinly sliced, or chopped nori is a great sea veggie to add to these oats and they also offer a lot of nutrition as well.
  • Sriracha: if you like things extra spicy, add some sriracha on top (or another hot sauce).
miso oatmeal

Other breakfast recipes to check out:

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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Savoury Miso Oatmeal

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.



  1. Bring the oats, water and salt to a low boil in a small pot over medium heat. Reduce the heat to medium-low and simmer for seven to nine minutes, until cooked through. Remove from the heat, cover and set aside.
  2. In a small bowl, mash the butter and miso with a fork until a paste forms. Stir half of the miso butter into the oats and cover again. Set the remaining miso butter aside.
  3. Bring a medium pot of water to a boil. Once boiling, reduce the heat to a low simmer and gently lower the eggs into the pot with a small sieve or slotted spoon. Cook for 6 1/2 to 7 minutes for a jammy medium-boiled egg. Remove the eggs and immediately place in an ice bath to stop the cooking.
  4. Heat the olive oil in a skillet over medium heat. Add the mushrooms and cook for eight to nine minutes, stirring occasionally, until softened and cooked through. Reduce the heat to low and stir in the reserved miso butter and cook for one to two minutes, until the butter is melted.
  5. Peel the eggs and slice in half. Divide the oats into bowls and top with the mushrooms, eggs and additional toppings. Enjoy!


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