This oatmeal is kind of like a mushroom risotto but you can have it for breakfast! It is creamy and full of rich mushroom flavors. Give it a go!

Savory Mushroom Steel Cut Oatmeal [Vegan]


Cooking Time




  • 1 tablespoon oil
  • 1/4 cup diced onion or leek
  • 1 clove garlic, minced
  • 3-4 oz baby bella mushrooms (about six), chopped
  • 2 cups vegetable broth*
  • 1/2 cup steel cut oatmeal
  • 1/4 cup frozen peas (optional)
  • 1 tablespoon grated vegan parmesan (optional)
  • salt and pepper


  1. Heat a little bit of oil in a saucepan over medium heat.
  2. Add onion/leek and garlic and cook until onion is turning transluscent.
  3. Add chopped mushrooms. Stir occasionally until juice from the mushrooms evaporates. Add a pinch of salt.
  4. Add oats and broth (and wine, if using*). Bring to a boil, and then reduce to a simmer. Allow to simmer for about 15 minutes, stirring occasionally.
  5. If desired, add peas and cook until peas are tender and most of the broth has been absorbed by the oats.
  6. Once the oatmeal has reached a risotto-esque consistency (between 20-30 minutes), add vegan parmesan, and add salt and pepper to taste.
  7. Finally, remove from heat. Top with fresh herbs, more parmesan, and/or more pepper.


Alternatively, use 1 and 3/4 cup broth and 1/4 cup dry white wine or dry vermouth.


    Discover more recipes with these ingredients

  • Mushroom