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Home » Recipes » Porridge

Mushroom Oat Bran

Mushroom Oat Bran is a delicious, quick & easy meal that can be served any time of the day! This recipe is vegan and can be made gluten-free.

Creamy oat bran porridge topped with mushrooms in a gray bowl.
by Aly Michell Dated: August 16, 2021 Last Modified: August 28, 2023 Leave a Comment
41 shares
(This post may have affiliate links. Please see my disclosure.)
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  • Why You’ll Love This Recipe
  • What To Eat With Mushroom Oat Bran
  • Recipe Tips 
  • Mushroom Oat Bran

Let’s bring out the bowls and go for a savory dish for breakfast!

Similar to my Buttery Oat Bran and Oat Bran with Tofu, Kale, and Walnuts, this recipe is packed with umami and flavor - this time with mushrooms. 

If you’re new to oat bran, it is the outer layer of the oat groat, which sits just beneath the inedible hull. It’s naturally packed with plant-based fiber and protein. 

Oat bran is one of my favorite ways to include fiber in my diet. Sometimes, when I am in the mood for something sweet, I’ll go for a hefty stack of Oat Bran Pancakes with Chocolate Syrup. 

It’s definitely worth a try! It’s a lot creamier than old-fashioned oats and has a smoother texture, a bit similar to grits.  

Although I eat savory oats for breakfast, they are also great for a quick, cozy dinner. 

Why You’ll Love This Recipe

  1. Mushroom oat bran takes minutes to make, so if you're in a time crunch, this is the perfect meal to whip up. 
  2. Oat bran is very cheap to buy, especially in bulk. It’s also a fiber-rich meal, so it’ll keep you satiated. 
  3. It’s super versatile - feel free to throw in additional toppings like sesame seeds, green onions, or garlic. 

What To Eat With Mushroom Oat Bran

To add more to your breakfast plate, go for air fryer tempeh bacon or scrambled tofu. 

If you want to serve mushroom oat bran for dinner, pair it with air fryer red potatoes or sweet plantains (maduros). 

Recipe Tips 

  1. Because oat bran cooks in just minutes (up to 3 minutes, usually), I recommend sticking around the kitchen while it cooks. Besides, you’ll need to be there to frequently stir the oat bran.  
  2. Although I used baby Bella mushrooms in this recipe, feel free to use any kind of mushroom variety you enjoy. If you want to take this bowl up a notch, make a batch of mushroom bacon. 
  3. I used Lee Kum Kee Mushroom Bouillon Powder to make my mushroom stock.  

Tried out this Mushroom Oat Bran recipe?

Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us.

Oat bran in a gray bowl topped with sliced mushrooms and a slice of soy sauce.
Creamy oat bran porridge topped with mushrooms in a gray bowl.

Mushroom Oat Bran

Aly Michell
Mushroom Oat Bran is a delicious, quick & easy meal that can be served any time of the day! This recipe is vegan and can be made gluten-free.
5 from 1 vote
Print Recipe Pin Recipe
Cook Time 10 minutes mins
Total Time 10 minutes mins
Course Breakfast, Dinner
Cuisine American
Servings 2 servings
Calories 110 kcal

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
 

  • Add cooking spray or a bit of oil to a non-stick pan over medium-high heat. Cook the mushrooms until golden on both sides. Add black pepper. Set aside. 
  • Combine oat bran and mushroom broth in a small pot or saucepan. Bring to a boil. Once at a boil, reduce heat to a simmer. Simmer and stir for 1-3 minutes until thick and creamy. 
  • Pour oat bran into bowls and top with sliced mushroom and a splash of soy sauce. 

Notes

  1. To go gluten-free, switch out the soy sauce for tamari sauce or coconut aminos. 
  2. This cooks up FAST. So, stick around the kitchen and watch it. It will take at most 3 minutes to cook. 
  3. I love using mushroom stock in this recipe, but it can be substituted for vegetable broth. 
  4. Feel free to use any kind of mushrooms you prefer. For this recipe, I used Baby Bella mushrooms. I used about 6 mushrooms. But you can use as many as you prefer.   

Nutrition

Serving: 1-ServingCalories: 110kcalCarbohydrates: 30gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 942mgPotassium: 226mgFiber: 6gSugar: 3gVitamin A: 501IUCalcium: 23mgIron: 2mg
Tried this recipe?Tag @plantbasedandbroke on Instagram and show it off to us!
41 shares
Category: All, Breakfast, Fall Recipes, Plant-Based Dinner Recipes, Porridge

About Aly Michell

Previous Post:Small white bowl with sunflower seeds and mixed nuts21 Plant-Based Salty Snacks
Next Post:Mushroom Lentil LoafSliced mushroom lentil loaf with glaze and topped with parsley.

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Hi, My name is Aly Michell! I create plant-based recipes that are easy, accessible, using everyday cookware.

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