Name: Savory Miso Oatmeal with Mushrooms and Jammy Egg Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese American
Ingredients: 1 1/2 cups gluten-free rolled oats; 3 cups water; Pinch kosher salt; 2 tablespoons unsalted butter, softened; 1 tablespoon white miso paste; 2 eggs; 1 tablespoon extra virgin olive oil; 2 1/2 cups mushrooms (shiitake, maitake, or oyster mix); 1 green onion (light green parts only, sliced thin on the bias); Sesame seeds (for garnish); Nanami togarashi (for garnish, optional)

Jump to Recipe· 4.4 from 4 reviews

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If you’ve never imagined oatmeal as a savory delight before, get ready to have your breakfast world rocked. This Savory Miso Oatmeal with Mushrooms and Jammy Egg Recipe combines the wholesome comfort of creamy oats with umami-rich miso, tender sautéed mushrooms, and a perfectly cooked jammy egg that oozes golden goodness. It’s a stunning harmony of textures and flavors that’s loaded with protein and fiber, making it a nourishing start to any day or a satisfying anytime meal. Once you try this savory twist on a classic favorite, you’ll wonder how you ever ate oatmeal any other way.

Ingredients You’ll Need

The image shows a white marbled table with a white wooden board on it. On the board, there are three small bowls arranged from top to bottom: one bowl filled with light beige oats, a second bowl with a chunk of yellow butter, and a third bowl holding a mix of colorful spices including red and white bits. Next to the bowls on the board, there is a small metal cup with a light brown paste. To the right of the board, there is a white bowl filled with a variety of mushrooms in shades of brown and cream. Above the board, another white bowl holds five brown eggs. The colors are natural and earthy, with a clean and bright look. Photo taken with an iphone --ar 4:5 --v 7

This recipe uses a handful of simple yet essential ingredients that each play a special role in creating a bowl bursting with flavor, texture, and color. From the creamy oats acting as a cozy base to the savory miso butter and earthy mushrooms adding layers of richness, every element shines through beautifully.

1 1/2 cups gluten-free rolled oats: The perfect creamy canvas that’s hearty and naturally gluten-free.
3 cups water: Essential for cooking the oats to a luscious, soft consistency.
Pinch kosher salt: Enhances overall flavor without overpowering the dish.
2 tablespoons unsalted butter, softened: Adds a silky richness and helps meld flavors beautifully.
1 tablespoon white miso paste: Brings an irresistible umami punch and depth to the oats.
2 eggs: Cooked medium-boiled to achieve that dreamy jammy yolk.
1 tablespoon extra virgin olive oil: For sautéing the mushrooms to tender, golden perfection.
2 1/2 cups mushrooms (shiitake, maitake, or oyster mix): Earthy and meaty, they add texture and savory flavor.
1 green onion (light green parts only, sliced thin on the bias): Provides a fresh, mild bite and lovely color contrast.
Sesame seeds (for garnish): Adds a subtle nuttiness and visual appeal to the final dish.
Nanami togarashi (optional): A Japanese seven-spice blend that offers a spicy, aromatic kick if you like a little heat.

How to Make Savory Miso Oatmeal with Mushrooms and Jammy Egg Recipe

Step 1: Cook the Oats to Creamy Perfection

Start by bringing the gluten-free rolled oats, water, and a pinch of kosher salt to a gentle boil in a small pot over medium heat. Once boiling, lower the heat to medium-low and let it simmer for about seven to nine minutes. This slow simmer allows the oats to absorb the water fully, turning them silky and tender without becoming mushy. When done, remove the pot from the heat, cover it, and let the oats sit to maintain that cozy warmth.

Step 2: Craft the Miso Butter Magic

While the oats are resting, mix the softened unsalted butter and white miso paste together in a small bowl using a fork. Stir until you have a smooth, fragrant paste. Fold half of this luscious miso butter directly into the hot oatmeal to infuse it with that savory depth, then cover again. Reserve the other half; it will work its magic with the mushrooms shortly.

Step 3: Achieve the Perfect Jammy Boiled Egg

Fill a medium pot with water and bring it to a boil. Reduce the heat just enough to keep the water at a gentle simmer. Using a slotted spoon or small sieve, carefully lower the eggs into the water. Cook them for six and a half to seven minutes to achieve that golden jammy yolk that’s soft yet slightly set—a texture that can’t be rushed but is worth the patience. Once cooked, plunge them into an ice bath to stop further cooking and make peeling a breeze.

Step 4: Sauté Mushrooms with Miso Butter

Heat the extra virgin olive oil in a skillet over medium heat. Add the mushrooms and cook them slowly for eight to nine minutes, stirring occasionally, until they become tender, juicy, and begin to brown slightly. Lower the heat and stir in the remaining miso butter, letting it melt and coat the mushrooms in a savory glaze. Cook for one to two more minutes so the flavors meld beautifully.

Step 5: Assemble Your Savory Miso Oatmeal Bowl

Peel the jammy eggs carefully and slice them in half to reveal their glorious yolks. Spoon the luscious miso oatmeal into bowls, top generously with the glossy mushrooms, and nestle the egg halves on top. Add the sliced green onions and sprinkle with sesame seeds and nanami togarashi if using.

How to Serve Savory Miso Oatmeal with Mushrooms and Jammy Egg Recipe

A white bowl filled with creamy oatmeal sits on a wooden board over a white marbled surface. The oatmeal forms the base layer with a smooth, thick texture. On top, there are sautéed brown mushrooms with a slightly wrinkled and cooked look placed mostly on the left side. Two halves of a soft-boiled egg with bright yellow yolks and white edges are positioned on the right side of the bowl. Bright green sliced scallions are scattered over the mushrooms and egg, adding fresh color. Red chili flakes and various sesame seeds sprinkle the entire top layer, adding vibrant red, black, white, and tan specks. Nearby, a silver spoon rests on the wooden board, while metal measuring cups hold some rolled oats and red chili flakes. A grey cloth with fresh mushrooms is on the left side. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing is where your dish really comes alive visually and flavor-wise. Thinly sliced green onions add a fresh, crisp contrast to the creamy oats and earthy mushrooms. Toasted sesame seeds bring a delightful nuttiness and a subtle crunch. If you like a touch of spice, a pinch of nanami togarashi will give a warming heat that wraps around each bite like a cozy blanket.

Side Dishes

This savory oatmeal pairs wonderfully with simple side salads like a crisp cucumber and radish salad dressed with rice vinegar or a light seaweed salad to keep your meal balanced and refreshing. If you want more comfort, a side of steamed greens such as bok choy or spinach complements well by adding vibrant color and nutrition.

Creative Ways to Present

For a stunning presentation, serve your Savory Miso Oatmeal with Mushrooms and Jammy Egg Recipe in rustic ceramic bowls to highlight the natural colors. Garnish with edible flowers or microgreens for an elegant touch. You could also try layering the mushrooms and eggs on top of the oats in a clear glass for a visually appealing parfait-style breakfast that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers, store the oatmeal and mushroom topping separately in airtight containers in the fridge to keep textures intact. The jammy eggs can be peeled and stored whole to maintain their fresh flavor. Consume within two days for the best taste and quality.

Freezing

While the oats and mushrooms can be frozen, the texture of the jammy egg yolk suffers in the freezer, so it’s best to freeze only the oatmeal and mushrooms. Place them in freezer-safe containers or bags and freeze for up to one month. Thaw overnight in the fridge before reheating.

Reheating

Reheat the oats and mushroom mix gently on the stovetop over low heat or in the microwave, stirring occasionally to prevent sticking. Add a splash of water or broth if the oats have thickened too much. Reheat the eggs separately at room temperature or enjoy them cold atop the warm oatmeal.

FAQs

Can I use regular oats instead of gluten-free?

Absolutely! Regular rolled oats work perfectly in this recipe and may even yield a creamier texture, just make sure you’re not avoiding gluten for dietary reasons.

What type of mushrooms works best for this recipe?

Shiitake, maitake, and oyster mushrooms are recommended for their meaty texture and rich umami flavor, but cremini or button mushrooms can also be a great budget-friendly substitute.

How can I make this dish vegan?

Swap the butter for a vegan spread, replace the egg with grilled tofu or tempeh, and make sure to use a vegan miso paste to keep that savory punch intact.

Is it okay to skip the jammy egg?

Definitely! The egg adds richness and protein, but this dish stands strong on its own as a warming, plant-forward meal if you prefer to skip it.

What is nanami togarashi, and can I substitute it?

Nanami togarashi is a Japanese seven-spice blend featuring chili flakes, sesame seeds, orange peel, and more. If you don’t have it, a pinch of crushed red pepper flakes paired with toasted sesame seeds makes a delicious substitute.

Final Thoughts

There is something irresistibly comforting and deeply satisfying about this Savory Miso Oatmeal with Mushrooms and Jammy Egg Recipe. It’s a beautiful balance of warmth, umami, and texture that you can enjoy any time you want a dish that feels both nourishing and exciting. Trust me, once you make it, this savory oatmeal will become a cherished staple in your kitchen, perfect for cozy mornings or any time you need a little delicious comfort.

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