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Savory Steel Cut Oatmeal with Mushrooms Kale and Miso Recipe

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4 from 8 reviews

This savory steel cut oatmeal recipe is a hearty and nutritious breakfast option featuring tender steel cut oats simmered to perfection and combined with sautéed mushrooms, kale, and a flavorful miso-tahini sauce. Ideal for those seeking a comforting, plant-based meal packed with umami and depth, it can be prepared ahead with a flash-cooking method to save time in the morning.

  • Total Time: 8 hours 20 minutes (including overnight soak)
  • Yield: 4 servings

Ingredients

Oatmeal

  • 1 cup steel cut oats (substitute 2 cups rolled oats)
  • 3 1/2 cups water

Vegetables and Sauté

  • 1-2 teaspoons olive oil (substitute 2-3 tablespoons vegetable broth for an oil-free version)
  • 1 chopped shallot
  • 8 ounces sliced mushrooms
  • 1 small bunch curly or lacinato kale, stemmed, washed, dried, and chopped
  • Salt and pepper to taste

Sauce and Flavoring

  • 2 teaspoons mellow white miso
  • 2 tablespoons tahini
  • 1 tablespoon tamari
  • 1/4 cup nutritional yeast
  • 2 tablespoons warm water (to whisk with miso, tahini, tamari)

Instructions

  1. Flash Cook the Oats: In a medium-sized pot, combine 1 cup steel cut oats with 3 1/2 cups water. Bring to a boil, then remove from heat, cover, and let sit overnight or for about 8 hours to reduce cooking time in the morning.
  2. Simmer the Oatmeal: The next morning, bring the oats to a simmer again. Cook for 15-20 minutes, stirring frequently, until the oats are tender yet chewy. Alternatively, if skipping the overnight step, boil the oats and cook for 30-40 minutes until desired texture is achieved.
  3. Sauté the Vegetables: While the oats cook, heat olive oil or vegetable broth in a large skillet over medium heat. Add the chopped shallots and cook for about 1 minute until fragrant. Then add the sliced mushrooms, cover the skillet, and cook for 8 minutes until the mushrooms release their juices and shrink.
  4. Steam the Kale: Add chopped kale to the skillet with mushrooms, cover, and cook for an additional 2 minutes until the kale is wilted and tender.
  5. Prepare the Sauce and Combine: Whisk together 2 tablespoons of warm water, miso, tahini, and tamari until smooth. Stir this mixture into the cooked steel cut oats along with the nutritional yeast. Fold in the sautéed vegetables, mix thoroughly, season with salt and pepper to taste, then divide into bowls and serve.

Notes

  • Flash cooking steel cut oats overnight significantly reduces morning cooking time while maintaining texture.
  • You can substitute 2 cups rolled oats if steel cut oats are unavailable, adjusting cooking time accordingly.
  • For an oil-free version, use vegetable broth instead of olive oil for sautéing.
  • Adjust salt carefully since tamari and miso provide salty umami flavors.
  • Feel free to top with additional nutritional yeast or fresh herbs as desired.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes (morning cook after overnight soaking), or 40 minutes if cooking fresh
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Vegetarian American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/savory-steel-cut-oatmeal-with-mushrooms-kale-and-miso-recipe/