This post may contain affiliate links. Learn more.

Vegan savory oatmeal with crispy shiitakes makes a deeply satisfying meal. It leans hard into umami territory with layers of deep, savory flavor. You can make this recipe exactly as-is or top it with other vegetables. I’ve included some suggestions below.

vegan savory oatmeal with shiitake bacon in a bow with a spoon
Want to save this recipe?
Enter your email below and I’ll send it to your inbox. Plus get great new recipes every week!
Please enable JavaScript in your browser to complete this form.

Why we love this recipe

Savory oatmeal is a revelation. If you grew up thinking of oats as a sweet-leaning breakfast food, it can be hard at first to see how naturally they take to savory preparations. But like polenta, grits, or congee, oats make a bangin savory porridge.

This recipe is:

  • Equally suited to breakfast, lunch, and dinner
  • Comforting
  • A little bit special, but without unnecessary fuss
  • Quick and easy
  • Naturally vegan and gluten-free

I first published this recipe here in 2015. I’ve since updated the post for clarity and tweaked the recipe a bit.

What you’ll need

Here’s a glance at the ingredients you’ll need to make this recipe.

ingredients in bowls
  • Old-fashioned rolled oats are heartier than quick oats and make a more robust and toothsome oatmeal. It will keep you full for longer since it takes your bod longer to break them down.
  • My favorite boxed vegetable broth by far is Imagine No Chicken lower-sodium broth. It has a great flavor profile and none of the rust-colored nonsense that plagues many other brands.
  • White miso paste is made from fermented soybeans. It has a salty, sweet, and savory vibe and is among the most mellow of the miso varieties. Buy it here.
  • Here’s how to make an easy and fabulous batch of crispy shiitakes, a.k.a. shiitake bacon.
  • To make this recipe gluten-free, be sure to use certified GF oats, miso, and soy sauce.

How to make it

Here’s an overview of what you’ll do to make a fabulous pot of vegan savory oatmeal. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

step by step
  1. First you’ll cook the shallot and garlic in the olive oil.
  2. Add the oats, broth, soy sauce, and pepper, and bring to a boil.
  3. Simmer until tender. Off the heat, stir in the miso.
  4. Top with shiitakes and serve.
Savory Oatmeal with Crispy Shiitakes 780 | Umami Girl
Original 2015 post photo

Expert tips and FAQs

Can you heat miso?

The reason we stir in the miso paste at the end is that many of its flavor compounds and nutritional benefits are lost when it gets too hot. If you think you might have trouble incorporating the thick paste into the oatmeal, you can use a fork to stir it together with a bit of additional vegetable broth in a small bowl before adding it to the pot.

Can I make this recipe in advance? What about leftovers?

Vegan savory oats are at their absolute best shortly after cooking, so I don’t recommend going out of your way to make them in advance. That said: Oats can be cooked in advance and reheated in the microwave or on the stovetop with a big splash of additional broth. Crispy shiitakes can be made in advance and reheated/re-crisped in the oven or toaster oven before serving.

Leftovers will keep well in an airtight container in the fridge for a week. Reheat as indicated above.

More favorite vegan breakfast recipes

vegan savory oatmeal with shiitake bacon in a bow with a spoon

Hungry for more?

Subscribe to Umami Girl’s email updates, and follow along on Instagram.

vegan savory oatmeal with shiitake bacon in a bow with a spoon
5 from 2 votes

Vegan Savory Oatmeal with Crispy Shiitakes

By Carolyn Gratzer Cope
Vegan savory oatmeal with crispy shiitakes makes a deeply satisfying meal. It leans hard into umami territory with layers of deep, savory flavor. You can make this recipe exactly as-is or top it with other vegetables. I've included some suggestions in the notes section below.
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 4
Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus get great new recipes every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 2 tablespoons (30 ml) olive oil
  • 1 large shallot, minced (about 3/4 cup)
  • 4 cloves garlic, minced
  • 2 cups (160 grams) old-fashioned rolled oats
  • 6 cups 1(420 ml) vegetable broth
  • 2 tablespoons (30 ml) lower-sodium soy sauce
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons (30 grams) white miso paste
  • 1 recipe crispy shiitakes

Instructions 

  • Heat the olive oil over medium heat in a medium-sized pot.
  • Add the shallot and garlic and cook, stirring occasionally, until softened, about two minutes.
  • Add the oats, broth, soy sauce, and pepper to the pot.
  • Bring to a boil over high heat, and then reduce heat and simmer, stirring from time to time, until the oats have become tender and absorbed most of the liquid.
  • Stir in the miso paste.
  • Ladle into bowls and top each bowl plenty of crispy shiitakes.

Notes

  1. My favorite boxed vegetable broth by far is Imagine No Chicken lower-sodium broth. It has a great flavor profile and none of the rust-colored nonsense that plagues many other brands.
  2. White miso paste is made from fermented soybeans. It has a salty, sweet, and savory vibe and is among the most mellow of the miso varieties. Buy it here.
  3. If you find it hard to incorporate the miso paste into the oatmeal, you can loosen it up first by stirring it together in a small bowl with a splash of veggie broth.
  4. To make this recipe gluten-free, be sure to use certified GF oats, miso, and soy sauce.Oats are at their absolute best shortly after cooking, so I don't recommend going out of your way to make them in advance. That said: Oats can be cooked in advance and reheated in the microwave or on the stovetop with a big splash of additional broth. Crispy shiitakes can be made in advance and reheated/re-crisped in the oven or toaster oven before serving.
  5. Leftovers will keep well in an airtight container in the fridge for a week. Reheat as indicated above.

Additional topping suggestions

Nutrition

Calories: 418kcal, Carbohydrates: 38.9g, Protein: 13.6g, Fat: 21.4g, Fiber: 6.4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast and Brunch
Cuisine: American
Tried this recipe?Mention @umamigirl or tag #umamigirl!

Hungry for more?

Subscribe to Umami Girl’s email updates, and follow along on Instagram.

Hungry for More?
Subscribe to Umami Girl's email updates, and follow along on Instagram.
Please enable JavaScript in your browser to complete this form.

More Recipes

Carolyn Gratzer Cope Bio Photo

About Carolyn Gratzer Cope

Hi there, I'm Carolyn Gratzer Cope, founder and publisher of Umami Girl. Join me in savoring life, one recipe at a time. I'm a professional recipe developer with training from the French Culinary Institute (now ICE) and a lifetime of studying, appreciating, and sharing food.

5 from 2 votes (2 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




6 Comments

  1. Hello! I’ve included this recipe in my list of oat-tastic recipes to check out in my Saturday round-up. Don’t worry: it’s simply a link that takes my readers to your fantastic blog. 🙂 Check it out! https://bit.ly/1HK38sR

    Have a great weekend!

    Lauren / The Oatmeal Artist