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)
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 (155 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
FAQ
Yes, it’s gluten-free if you use certified gluten-free oats and tamari.
White miso paste (shiro miso) is mild and slightly sweet—perfect for breakfast 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.
Many brands are not, so check the label and look for versions without fish sauce or shrimp paste
I made this last night and it’s the best savoury oats recipe. It’s easy to follow and definitely delicious. Please create more similar recipes.
I’m so happy you liked it Kerry 💚
You’re going to love this Savory Vegan Oats recipe! Make sure to rate it 5 stars and leave a comment if you enjoyed it!