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Mushroom Steel Cut Oatmeal Risotto [Vegan]

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The more I cook with oats the more I find they have an endless amount of uses. Savory oats are my latest obsession. These steel cut oats retain an al dente quality to them just like arborio rice does in a risotto.

If you are gluten-intolerant make sure to buy oats that are clearly marked gluten-free. They may be cross contaminated with wheat if they are not labeled. The one thing about savory oats is I prefer them to not be made in a slow cooker. I love the creamy texture it gives my breakfast oatmeal, but for some reason it seems unpleasant when I add savory flavors.

There’s more than one way to get your daily dose of oats! This mushroom risotto has the perfect al dente texture and has a b vitamin boost from the nutritional yeast. Don’t forget oats are good for heart health and your blood sugar!

Mushroom Steel Cut Oatmeal Risotto [Vegan]





Cook Time



  • 1 to 2 tablespoons olive oil
  • ½ small onion, minced
  • 2 cloves of garlic, minced
  • 1 cup minced mushrooms
  • ¼ cup minced green bell pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon dried marjoram
  • ⅛ teaspoon ground rosemary or ¼ teaspoon regular rosemary
  • 1 cup steel cut oats
  • 2 tablespoons minced sun-dried tomatoes
  • 4 to 5 cups water (as needed – see instructions)
  • 2 tablespoons nutritional yeast
  • salt and pepper, to taste


  1. Heat the olive oil over medium heat in a saucepan or Dutch oven with a thick bottom until it sizzles when you add a tiny drop of water to the pan.
  2. Add onions and cook until translucent then add the garlic, mushrooms, bell pepper and herbs. Saute for 5 to 20 minutes, until the mushrooms have browned and released their juices. Add in the oats and stir to prevent them from burning. Cook until lightly toasted, about 3 minutes.
  3. Add the sun dried tomatoes and 1 cup of water. Simmer over medium heat stirring often to keep the mixture from burning on the bottom.
  4. Once the first cup of water has been absorbed by the oats add a second cup of water and keep stirring.
  5. Add the third cup of water once the second is absorbed and keep stirring (isn’t risotto fun?).
  6. Once the third cup is absorbed add one more cup water (the forth) and after it’s absorbed try a piece of the oats to see if it’s cooked through. You want it to be al dente so tender but a little chewy.
  7. If it’s not tender yet add an additional cup of water to insure the oats are cooked through. They should still have a chewy texture and not be mushy.
  8. Right before serving add the nutritional yeast, salt and pepper.
  9. Don’t forget you can use the same technique to make a clean out the fridge oat risotto!





Kathy Hester lives in Durham, NC with her 2 cats, 2 dogs, her very own picky eater and more slow cookers than one person should be allowed to own. She's the author of The Vegan Slow Cooker, The Great Vegan Bean Book and Vegan Slow Cooking for Two. She has a blog, writes for Key Ingredient and The Weiser Kitchen.



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0 comments on “Mushroom Steel Cut Oatmeal Risotto [Vegan]”

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3 Years Ago

I made this without the oats (later to top off some rice), and I added a few things to give it more flavor: half a lemon (because I didn\'t want to use that much salt), parsley (I didn\'t have rosemary), and 1 teaspoon of brown sugar (to balance the salt). It came out OK, so next time, I\'ll get some rosemary to fill in the flavor. Thanks for the recipe!

Lark Boyd
01 Oct 2016

Grow fresh rosemary. It's super easy. I live in southern Oklahoma and it grows year round for me.

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