This savory mushroom and garlic oatmeal will change your perspective on oats. It’s a creamy, umami-packed bowl that feels sophisticated yet comes together in under 30 minutes. The earthy mushrooms, aromatic garlic, and chewy steel-cut oats create a risotto-like comfort that’s perfect for brunch, lunch, or a light dinner.
If you're looking for the perfect Mushroom and Garlic Oatmeal, you're in the right place. Whether you love Savory Oatmeal or want to explore our Chicken Recipes collection, we've got you covered.
Why You’ll Love This Mushroom and Garlic Oatmeal
- Game-changer breakfast: A savory shake-up from sweet oatmeal ruts.
- Satisfying texture: Steel-cut oats offer a chewy, risotto-like creaminess.
- Customizable base: Perfect for topping with eggs, herbs, or hot sauce.
- Simple & impressive: One-pot meal with minimal effort and maximum flavor.
Ingredients & Tools
- 1 tablespoon olive oil or unsalted butter
- 1 medium shallot, finely chopped
- 4 cloves garlic, minced
- 250 g cremini or chestnut mushrooms, sliced
- 120 g steel-cut oats
- 600 ml vegetable or chicken broth
- 2 tablespoons soy sauce or tamari
- 1 teaspoon fresh thyme leaves (or ½ tsp dried)
- Salt and black pepper to taste
- For serving: grated Parmesan cheese, fresh parsley, and a soft-boiled or fried egg (optional but highly recommended)
Notes: Don’t swap steel-cut oats for rolled oats—the chewy texture is key. Use a flavorful broth as it’s the main liquid the oats absorb.
Tools: A medium-sized saucepan with a lid, a wooden spoon, and a sharp knife for prepping.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 12 g |
| Fat: | 8 g |
| Carbs: | 42 g |
| Fiber: | 6 g |
Serves: 2 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Why steel-cut oats? Their robust, chewy texture stands up perfectly to the savory cooking process and doesn’t turn to mush. Rolled oats will cook too quickly and become porridge-like, which isn’t what we’re going for here.
- Don’t skimp on browning the mushrooms. This is where a huge amount of flavor develops. Let them sit in the hot pan without stirring for a minute or two to get a proper golden-brown sear. That fond (the browned bits) at the bottom of the pan is liquid gold.
- Broth is your best friend. Since the oats cook in the liquid, using a high-quality, low-sodium vegetable or chicken broth instead of water makes a world of difference. It infuses every single grain with savory depth.
- Prep everything first. This recipe moves quickly at the beginning, so having your shallot, garlic, and mushrooms chopped and ready to go will make the process smooth and stress-free.
How to Make Mushroom and Garlic Oatmeal
Step 1: Start by heating the olive oil or butter in your saucepan over medium heat. Once it’s shimmering (or the butter is foaming), add the finely chopped shallot. Cook for about 2-3 minutes, stirring occasionally, until the shallot has softened and become translucent. You’ll notice a lovely sweet aroma starting to develop.
Step 2: Add the minced garlic and stir constantly for just 30-60 seconds. The trick is to cook it until it’s fragrant but not browned—burnt garlic can turn bitter. As soon as you catch that warm, nutty scent, it’s time to move on to the next step.
Step 3: Now, add all of your sliced mushrooms to the pan. A little tip: don’t crowd them all at once if your pan is small; cook in two batches for the best browning. But if you’re using a standard saucepan, just toss them all in. Let them cook without stirring for a couple of minutes to get some good color. You should hear a nice sizzle. After that, stir and continue cooking for 5-7 minutes until the mushrooms have released their water and are beautifully browned and tender.
Step 4: It’s oat time! Pour the dry steel-cut oats directly into the pan with the mushrooms. Stir them around for a minute or two to toast them slightly. You’ll see them become a shade darker and smell a lovely, nutty fragrance. This simple step adds a deeper, more complex flavor to the final dish.
Step 5: Carefully pour in the broth and add the soy sauce and thyme. Give everything a good stir, making sure to scrape up all those delicious browned bits from the bottom of the pan. This is called deglazing, and it’s where you capture all that concentrated flavor.
Step 6: Bring the mixture to a lively boil, then immediately reduce the heat to low and cover the pan with a tight-fitting lid. Let it simmer gently for about 20-25 minutes. Do not stir during this time! You want the oats to cook evenly and absorb the liquid without becoming gummy.
Step 7: After 20 minutes, lift the lid and take a peek. The oatmeal should be tender but still have a pleasant chew, and most of the liquid should be absorbed. If it looks a bit too wet for your liking, let it cook uncovered for another 2-3 minutes. Season to taste with salt (be careful, as the soy sauce is already salty) and plenty of black pepper.
Step 8: Serve immediately while hot. I love to divide it between two bowls and top it with a generous sprinkle of Parmesan, some fresh parsley, and a perfectly runny soft-boiled egg on top. The creamy yolk mixing into the savory oats is honestly a little bit of magic.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Not recommended; texture can become grainy after thawing.
- Reviving: Reheat gently on the stovetop with a splash of broth or water to loosen.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery, bitter notes of arugula cut through the richness of the oatmeal beautifully, and the bright lemon dressing adds a fresh, zesty lift.
- Sautéed greens like spinach or kale — Wilt some garlicky greens on the side for an extra dose of vegetables and color. They complement the earthy mushroom flavor perfectly.
- Roasted cherry tomatoes — Their sweet, concentrated burst of flavor and slight acidity provide a wonderful contrast to the creamy, savory base of the oatmeal.
Drinks
- A dry, crisp white wine like Sauvignon Blanc — Its herbaceous and citrusy notes are a fantastic pairing with the earthy mushrooms and sharp Parmesan cheese.
- A cup of earthy green tea — For a non-alcoholic option, the vegetal, slightly bitter notes of a good sencha or genmaicha tea harmonize wonderfully with the dish’s umami profile.
- A light-bodied lager or pale ale — The carbonation and mild hoppy bitterness cleanse the palate between bites, making each mouthful taste as good as the first.
Something Sweet
- A small square of dark chocolate with sea salt — After a savory meal, a piece of high-cocoa dark chocolate provides a sophisticated, not-too-sweet finish that doesn’t overwhelm the palate.
- Poached pears with a drizzle of honey — The gentle, floral sweetness of warm poached pears is a lovely, light way to end the meal, offering a clean contrast to the savory notes.
- A simple lemon sorbet — Its bright, sharp citrus flavor is incredibly refreshing and acts as a perfect palate cleanser after the rich and savory oatmeal.
Top Mistakes to Avoid
- Mistake: Using quick or rolled oats. The cooking time and liquid absorption are completely different. Rolled oats will turn into a soft, mushy porridge in minutes, while we’re aiming for a distinct, chewy grain texture.
- Mistake: Stirring the oatmeal while it simmers. I know it’s tempting, but stirring releases the oats’ starch and makes the final dish gluey and thick instead of creamy and separate. Trust the process and leave the lid on.
- Mistake: Not browning the mushrooms properly. If you add the liquid too soon, you’re essentially boiling the mushrooms instead of sautéing them. You’ll miss out on all that deep, caramelized flavor that is the soul of this recipe.
- Mistake: Skipping the toasting step for the oats. Giving the dry oats a quick toast in the pan before adding liquid adds a crucial nutty depth. If you skip it, the flavor of the oats can fall a little flat.
Expert Tips
- Tip: Make a double batch for easy leftovers. This oatmeal reheats beautifully the next day. Just add a splash of broth or water when reheating on the stovetop to loosen it up. It makes for an incredibly quick and satisfying lunch.
- Tip: Infuse your oil with garlic for an extra punch. Before you start, gently warm a few smashed garlic cloves in the oil you’ll be using, then remove them. This gives the entire dish a subtle, pervasive garlic aroma.
- Tip: Finish with a pat of butter. Just before serving, stir in a small knob of cold butter off the heat. It will melt into a glossy, rich sauce that coats the oats, making them even more luxurious.
- Tip: Experiment with different mushrooms. Try a mix of cremini, shiitake, and oyster mushrooms for a more complex, restaurant-quality flavor. Each variety brings its own unique texture and taste to the party.
FAQs
Can I make this mushroom and garlic oatmeal ahead of time?
Absolutely! It keeps really well in the fridge for up to 3 days. The texture will thicken as it cools, so when you reheat it, just add a splash of broth or water and warm it gently on the stovetop, stirring occasionally until it’s creamy again. I don’t recommend freezing it, as the texture of the oats can become a bit grainy upon thawing.
I’m gluten-free. Can I still make this?
Of course! This recipe is naturally gluten-free as long as you use certified gluten-free steel-cut oats (they are, but cross-contamination can happen) and ensure your soy sauce is a gluten-free tamari. Double-check your broth as well, as some store-bought brands may contain gluten. With those simple swaps, you’re good to go.
What can I use instead of soy sauce?
If you’re out of soy sauce, coconut aminos are a great substitute with a similar salty-savory profile. Alternatively, a tablespoon of Worcestershire sauce (check for anchovies if vegetarian) or even just a good pinch of extra salt will work in a pinch. The soy sauce mainly provides umami and saltiness.
My oatmeal is too thick/too thin. What did I do wrong?
Don’t worry, this is an easy fix! Oat absorption can vary slightly by brand. If it’s too thick, just stir in a few more tablespoons of hot broth until it reaches your desired consistency. If it’s too thin, simply let it cook uncovered for a few more minutes over low heat, allowing the excess liquid to evaporate.
Can I add other vegetables to this?
You definitely can! Finely diced carrots or celery can be sautéed with the shallot at the beginning. A handful of fresh spinach or kale stirred in at the very end until just wilted is also fantastic. Just be mindful of vegetables with high water content, like zucchini, as they can make the final dish a bit soupy.
Mushroom And Garlic Oatmeal
Discover savory Mushroom and Garlic Oatmeal! This easy, one-pot recipe is a creamy, umami-packed meal ready in 30 minutes. Get the recipe and transform your oats!
Ingredients
For the Ingredients:
-
1 tablespoon olive oil or unsalted butter
-
1 medium shallot (finely chopped)
-
4 cloves garlic (minced)
-
250 g cremini or chestnut mushrooms (sliced)
-
120 g steel-cut oats
-
600 ml vegetable or chicken broth
-
2 tablespoons soy sauce or tamari
-
1 teaspoon fresh thyme leaves (or ½ tsp dried)
-
Salt and black pepper (to taste)
For the For serving:
-
grated Parmesan cheese, fresh parsley, and a soft-boiled or fried egg (optional but highly recommended)
Instructions
-
Start by heating the olive oil or butter in your saucepan over medium heat. Once it's shimmering (or the butter is foaming), add the finely chopped shallot. Cook for about 2-3 minutes, stirring occasionally, until the shallot has softened and become translucent. You’ll notice a lovely sweet aroma starting to develop.01
-
Add the minced garlic and stir constantly for just 30-60 seconds. The trick is to cook it until it's fragrant but not browned—burnt garlic can turn bitter. As soon as you catch that warm, nutty scent, it's time to move on to the next step.02
-
Now, add all of your sliced mushrooms to the pan. A little tip: don't crowd them all at once if your pan is small; cook in two batches for the best browning. But if you're using a standard saucepan, just toss them all in. Let them cook without stirring for a couple of minutes to get some good color. You should hear a nice sizzle. After that, stir and continue cooking for 5-7 minutes until the mushrooms have released their water and are beautifully browned and tender.03
-
It's oat time! Pour the dry steel-cut oats directly into the pan with the mushrooms. Stir them around for a minute or two to toast them slightly. You'll see them become a shade darker and smell a lovely, nutty fragrance. This simple step adds a deeper, more complex flavor to the final dish.04
-
Carefully pour in the broth and add the soy sauce and thyme. Give everything a good stir, making sure to scrape up all those delicious browned bits from the bottom of the pan. This is called deglazing, and it's where you capture all that concentrated flavor.05
-
Bring the mixture to a lively boil, then immediately reduce the heat to low and cover the pan with a tight-fitting lid. Let it simmer gently for about 20-25 minutes. Do not stir during this time! You want the oats to cook evenly and absorb the liquid without becoming gummy.06
-
After 20 minutes, lift the lid and take a peek. The oatmeal should be tender but still have a pleasant chew, and most of the liquid should be absorbed. If it looks a bit too wet for your liking, let it cook uncovered for another 2-3 minutes. Season to taste with salt (be careful, as the soy sauce is already salty) and plenty of black pepper.07
-
Serve immediately while hot. I love to divide it between two bowls and top it with a generous sprinkle of Parmesan, some fresh parsley, and a perfectly runny soft-boiled egg on top. The creamy yolk mixing into the savory oats is honestly a little bit of magic.08
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