Go Back
+ servings
Savory Oatmeal with Mushrooms_MidPage

Savory Oatmeal with Mushrooms

This vegan savory oatmeal with mushrooms is like an oat risotto! It's so creamy and super easy to make. This savory oatmeal recipe pairs perfectly with mushrooms and kale.
4.82 from 11 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 456kcal


  • Large skillet
  • Large pot


  • 3 tablespoons neutral oil divided
  • 1 yellow onion peeled and diced
  • 2 cups steel-cut oats
  • 5 cups water or vegetable stock divided
  • 1 pound mixed mushrooms torn or sliced depending on variety
  • 1 bunch curly kale leaves torn into bite-sized pieces and stems discarded
  • 4 sprigs fresh oregano or use 1 teaspoon dry oregano
  • Salt and pepper to taste

For serving, optional:

  • Plant-based cream or butter
  • Extra virgin olive oil
  • Oregano leaves


Prepare the mushrooms and kale:

  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 10–15 minutes until well-browned. Add the oregano sprigs and cook for 1–2 minutes more. Season liberally with salt and pepper.
  • Pour in 1 cup of water and immediately add the kale in an even layer on top of the mushrooms. Season the kale with salt and pepper. Cover, reduce heat to low, and simmer for 5 minutes until kale is tender. Remove the cover and toss to combine. Discard the oregano stems. Taste and adjust seasonings to your preference. Turn off the heat and cover the mushrooms and kale to keep them warm.

Prepare the oats:

  • While the mushrooms are cooking, make the oats. Heat the remaining 1 tablespoon neutral oil in a large pot. Add the onion and cook for 6–8 minutes until it begins to soften.
  • Add the oats and toss to combine. Season them with salt and pepper.
  • Pour in the water and bring to a boil. Reduce heat to medium-low and simmer the oats for 10–15 minutes, stirring occasionally, until the oats are thick and creamy. Taste and season with salt and pepper. If you like, add a pat of plant-based butter or a splash of plant-based cream in at the end for an even creamier oatmeal.

To serve:

  • Spoon the savory oats into shallow bowls and pile the mushrooms and kale on top. Drizzle with extra virgin olive oil and sprinkle a few oregano leaves on top, if you like. Enjoy!


Calories: 456kcal | Carbohydrates: 64g | Protein: 16g | Fat: 17g | Sodium: 19mg | Fiber: 13g | Sugar: 4g | Vitamin C: 15mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!