Savory Oatmeal Bowl

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I think I’ve made it clear by now that I am not a “sweets person”, unless it’s dessert. I’m constantly on the look out for savory breakfast options. I love scrambled tofu, but there is more to plant-based meals than tofu! 

I came across Emilie Eats’ recipe last year and absolutely loved the idea of an oatmeal breakfast bowl without all the sugar. I love tempeh, but I know it’s an acquired texture that tends to scare newbies away. So, I thought, what is an ingredient that both vegans and carnivores love? Mushrooms! Smokey shiitake mushrooms are a perfect addition to this savory dish. 

This recipe serves about 4 people. I am usually a big fan of leftovers throughout the week, however, I do not recommend doubling this recipe. It is best eaten immediately. I LOVE the way the mushrooms tasted fresh out of the oven. Half the recipe, if necessary. 


Mushrooms – 

  • 10 oz of sliced shiitake mushrooms
  • 2 tbsp of soy sauce 
  • 2 tbsp of maple syrup 
  • 2 tbsp of olive oil
  • 2 tsp of liquid smoke
  • 1/2 tsp of smoked paprika 
  • Ground black pepper to taste

Savory Oatmeal –

  • 2 cups of rolled oats
  • 4 cups water
  • 5 tbsp of creamy hummus
  • 3 tbsp of nutritional yeast
  • 1/2 tsp of cayenne pepper
  • 2 dashes of salt, to taste

Balsamic Spinach – 

  • 1 10 oz bag of spinach or greens of your choice
  • 1 bulb of shallots, sliced thinly
  • 4 cloves of garlic, minced
  • 1 tbsp of olive oil
  • 1 tbsp of balsamic vinegar 
  • Sprinkle of crushed red pepper (optional)
  • Salt to taste

Other ingredients –

  • Grape tomatoes
  • 2 avocados, halved 

Serves 4 bowls. 

 Preheat your oven to 375 degrees (use convection if available). Combine all the ingredients for the mushrooms in a medium size bowl. Add in the washed shiitakes, cover evenly, then set aside, allowing the mushrooms to marinate in the liquid. After about 10 minutes, spread the mushrooms on a parchment lined sheet pan, sprinkling with extra salt and pepper if you would like (I did).  Bake for about 45 minutes, stirring a couple times through out. 

Prep your other ingredients while the mushrooms are baking. Start making the oatmeal and greens the last 20 minutes of baking. The mushrooms are best right out of the oven. 

Bring the water and oatmeal to a boil in a sauce pan then lower to a simmer for about 5 minutes or so. The oatmeal will thicken. *Note* Do not drain the water, it will soak up. Trust me. Remove the sauce pan from heat and stir in remaining oatmeal ingredients. Salt to taste. 

Heat olive oil in a skillet then add in shallots and garlic. Cook for about 3 minutes, allowing shallots to soften without burning the garlic. Add in the spinach, a little at of time if you have a smaller pan. Spinach will cook down in about a minute or less. When the spinach starts to wilt, sprinkle with salt, crushed red pepper, and balsamic vinegar. Allow the spinach to soak in the balsamic for about a minute or less and remove from heat. 

Once the mushrooms have finished baking, plate the oatmeal, spinach, mushrooms, tomatoes, and avocado nicely in a bowl. Serve immediately for a savory brunch or breakfast for dinner!