This savory mushroom oat bran is a cozy, plant-based breakfast or quick dinner. Packed with fiber, protein, and umami flavor, it’s creamy, satisfying, and easy to make!
Our family loves oat bran recipes and we have them a couple of times a week alongside red split lentil porridge and quinoa porridge. Even my oldest toddler requests it before pancakes. Mushroom oat bran is a great savory option if you’re looking for something easy, protein-rich, and full of plant-based fiber.
Cooked oat bran has a creamy texture that pairs beautifully with sautéed mushrooms for a cozy, umami-packed bowl.
Mushroom oat bran is quick to make and perfect for weekday breakfasts or a cozy dinner on short notice. It’s creamy, flavorful, and hits the savory, umami notes just right. This recipe is a must-try for anyone looking to expand their oat bran recipes with a savory twist.
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Why You’ll Love This
- Quick and convenient: Mushroom oat bran cooks in just a few minutes, making it perfect for busy mornings or a fast dinner. You don’t need fancy equipment or complicated steps to enjoy a comforting bowl. It’s a reliable recipe that comes together every time.
- Nutritious and filling: Mushroom oats are packed with plant-based protein and fiber, keeping you full and energized. The combination of cooked oat bran and mushrooms makes for a hearty, satisfying meal. You can enjoy it as a breakfast, lunch, or light dinner.
- Versatile and customizable: This mushroom oat bran recipe can be adjusted to your taste with different mushrooms or toppings. Add green onions, garlic, or a splash of soy sauce for extra flavor. It’s a flexible recipe that works with whatever you have in your pantry.
Ingredients & Substitutions
- Oat bran: The base of this porridge, oat bran is high in fiber and protein, giving the mushroom oats a creamy texture. You can substitute with steel-cut oats or quinoa flakes if needed, but the texture will be slightly different.
- Mushroom broth: Provides depth and umami flavor to the cooked oat bran. Vegetable broth works as a substitute, though the mushroom flavor will be milder.
- Baby Bella mushrooms: Sliced and sautéed, they bring richness and earthy flavor to mushroom oat bran. Other varieties like cremini or shiitake can be used for a different flavor profile.
- Soy sauce: Adds a savory boost and balances the mushrooms in this mushroom oatmeal. Use tamari for gluten-free or coconut aminos if avoiding soy.
- Black pepper: Freshly ground black pepper adds warmth and subtle spice. You can adjust the amount to taste or add smoked paprika for a different twist.
Step-By-Step Recipe
- Sauté the mushrooms: Heat a non-stick pan over medium-high heat and cook the sliced mushrooms until golden on both sides. Season with black pepper while cooking. Remove from the pan and set aside for topping.
- Cook the oat bran: In a small pot, combine oat bran and mushroom broth. Bring to a boil, then reduce heat to a simmer. Stir frequently for 1-3 minutes until the mixture thickens and becomes creamy.
- Assemble the bowls: Pour the cooked oat bran into bowls. Top with the sautéed mushrooms and a splash of soy sauce. Serve immediately while warm and enjoy the savory flavors.
Tips for the Best Mushroom Oat Bran
- Don’t leave the oat bran unattended: Cooked oat bran thickens very quickly, so frequent stirring is key. Staying nearby prevents clumps and ensures a smooth, creamy texture. It also helps incorporate the flavors evenly.
- Use a variety of mushrooms: Baby Bella mushrooms are rich and earthy, but mixing in shiitake or cremini adds depth. Different mushrooms bring slightly different textures and flavors. This makes mushroom oat bran more interesting and flavorful.
- Enhance the umami: Adding mushroom bouillon powder or extra soy sauce can deepen the savory flavor. This trick works especially well if your mushrooms are milder varieties. It creates a more satisfying, rich bowl of mushroom oatmeal.
What to Serve with Mushroom Oat Bran
Mushroom oat bran pairs beautifully with air fryer tempeh bacon, scrambled tofu, or roasted potatoes. For a dinner twist, serve it with sweet plantains or a simple vegetable sauté. Light salads like cucumbers, tomatoes, and red onion dressed with lemon and olive oil also complement the creamy, savory mushroom oats.
How to Store Mushroom Oat Bran
Mushroom oat bran is best enjoyed fresh and warm for the creamiest texture and richest flavor. If you have leftovers, store them in an airtight container in the fridge for up to three days. It also freezes well; portion into freezer-safe containers and store for up to three months. Reheat gently on the stovetop or in the microwave, adding a splash of plant milk or broth to loosen the texture if needed.
More Porridge Recipes
Mushroom Oat Bran
Ingredients
- ⅔ cups oat bran
- 2 cups mushroom broth
- Baby Bella Mushrooms sliced into ¼-inch thick slices
- Splash of soy sauce for gluten-free, see notes
- Black pepper
Instructions
- Spray a non-stick pan with cooking spray or add a small amount of oil and heat over medium-high. Cook the mushrooms until golden on both sides, then season with black pepper and set aside.
- In a small pot or saucepan, combine the oat bran and mushroom broth. Bring to a boil, then reduce the heat and simmer, stirring, for 1–3 minutes until thick and creamy.
- Divide the oat bran into bowls, top with the cooked mushrooms, and finish with a splash of soy sauce.
Notes
- To make this gluten-free, replace the soy sauce with tamari or coconut aminos.
- This recipe cooks very quickly—watch it closely, as it takes no more than 3 minutes.
- Mushroom stock works beautifully here, but vegetable broth can be used as a substitute.
- You can use any type of mushrooms you like. This recipe uses about 6 Baby Bella mushrooms, but feel free to adjust the amount to your preference.
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