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These savory oats are creamy, comforting, and packed with flavor. The combination of miso, garlic, and mushrooms creates a rich, umami base, while silken tofu adds a creamy texture and boosts the protein content. It’s finished with fresh greens, kimchi, and an optional drizzle of chili oil for extra flavor and crunch. This recipe is naturally gluten-free and nut-free and comes together in under 15 minutes. It is a simple, nourishing breakfast option that actually keeps you full, but most of all, it’s so comforting and feels like a hug in a bowl. It would also make a very soothing light dinner on a sick day.
Why I Love This Recipe (As a Nutritionist)
- Protein-Rich: With tofu, and oats, this savory breakfast brings 21 g of protein. You can easily upgrade it by topping it with some edamame.
- Comforting and filling: These oats are warm, creamy, and keep you full for hours—perfect for busy mornings.
- Gut-friendly: The fiber from the oats and vegetables, combined with fermented food (kimchi and miso), is a great combination to promote healthy gut microbiome and enhance digestion.
- Quick to make: Everything comes together in about 15 minutes using simple pantry staples.
Ingredient Notes
- Rolled oats: A great source of soluble fiber beta glucans and slow-releasing complex carbohydrates. Steel-cut oats won’t work the same in this recipe without extra cook time and liquid.
- Silken tofu: Adds protein and creaminess without needing plant milk. It also boosts calcium and iron, depending on the brand you use.
- Mushrooms: Shiitake adds depth and umami, but any mushrooms like cremini or oyster will work here.
- Miso paste: White miso gives a mellow, savory flavor. It also provides beneficial probiotics if not overheated, so add toward the end if you want to keep those alive.
- Kimchi: Adds crunch, flavor, and natural probiotics. Look for a vegan version (some contain fish sauce).
How to make this recipe (summary)
Start by heating the sesame oil in a small saucepan and cooking the sliced mushrooms for about 7–8 minutes until softened.
Add the garlic and most of the chopped scallions (save a little for garnish), and cook for another minute. Mix in the rolled oats, vegetable stock powder, tamari, and water. Mash the silken tofu with a fork and stir it into the pot. Let it all simmer gently for about 5 minutes, stirring occasionally, until it’s thick and creamy. Fold in the miso paste and finely chopped greens, and cook for another 1–2 minutes until just wilted.
Serve in a bowl and top with kimchi, the remaining scallions, black sesame seeds, and a drizzle of chili oil if using. View recipe card below for detailed instructions.
Variations and Tips
- Extra protein: Add shelled edamame or top with pan-fried tempeh or crispy shredded tofu.
- Different greens: Baby spinach or kale work well here.
- Gluten-free: This recipe is naturally gluten-free as long as you use certified GF oats and tamari.
- If you like this recipe, you’ll also love our Apple Pie Overnight Oats or High-Protein Miso Noodle Soup.
Why You’ll Love These Savory Vegan Oats TLDR
- Cozy
- Protein-packed
- Gut-friendly
- Easy to prep
- Perfect for mornings
Easy Vegan Savory Oats (15-Minute Breakfast Idea)
Savory oats simmered with mushrooms, miso, tofu, and greens, topped with kimchi and scallions for a comforting breakfast.
Ingredients
- ½ tsp (2.5 ml) sesame oil
- 6 shiitake mushrooms - finely sliced (or other mushrooms)
- 1 garlic clove - peeled and minced
- 1 scallion - finely chopped (reserve a little for garnish)
- ½ cup (40 g) rolled oats
- 5.3 oz (150 g) silken tofu
- 1 tsp (6 g) white miso paste
- 1 tsp (5 g) low sodium vegetable stock powder
- 1 tsp (5 ml) tamari - reduced sodium
- 1 cup (240 ml) water
- ½ cup (35 g) greens - finely chopped (such as pak choy)
- 1 tbsp (10 g) kimchi
- 1 tsp (2 g) black sesame seeds
- chili oil - optional, to taste
Instructions
- Heat sesame oil in a small saucepan over medium heat. Add the mushrooms and cook for 7–8 minutes until softened. Add the garlic and most of the scallions (save a little for garnish). Cook for another minute.
- Stir in the rolled oats, vegetable stock powder, tamari, and water. Mash the silken tofu with a fork and incorporate it into the pot. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until the oats are soft and creamy.
- Add the chopped greens and cook for another 1–2 minutes until the greens are just wilted and everything is heated through.
- Combine the miso paste with 1 tbsp of water. Stir into the oats.
- Transfer to a bowl and top with reserved scallions, kimchi, black sesame seeds, and a drizzle of chili oil if using.
Notes
Increase the protein: top with edamame or use shredded extra firm tofu.
FAQ
Is this recipe gluten-free?
Yes, it’s gluten-free if you use certified gluten-free oats and tamari.
What’s the best miso to use?
White miso paste (shiro miso) is mild and slightly sweet—perfect for breakfast oats.
Can I reheat these oats?
Yes! Store leftovers in an airtight container and reheat gently on the stove or in the microwave, adding a splash of water if needed.
Is kimchi vegan?
Many brands are not, so check the label and look for versions without fish sauce or shrimp paste
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