16m$15.47Savory Miso Mushroom Oats
Warm vegan savory oats with white miso, cremini mushrooms, baby spinach, green onions, and sesame oil. This mushroom-forward bowl is a quick, fiber-forward breakfast or light meal.
- Energy
- 321 calories per serving
- Protein
- 13 g per serving
- Carbs
- 43.9 g per serving
- Fat
- 12.7 g per serving
- Sodium
- 1249 mg per serving
Shopping options
Toasted sesame oil
1 Tablespoon
International Collection Toasted Sesame Oil
6%
White miso paste
2 Tablespoon
Norita® White Miso Soy Bean Paste
9%
Rolled oats
1 Cup
Quaker® Old Fashioned Oats
7%
Baby spinach
3 Cup
Simple Truth Organic® Baby Spinach
60%
Cremini mushrooms, sliced
8 Ounce
Kroger® Sliced Baby Bella Mushrooms
100%
Low-sodium soy sauce
1 Tablespoon
Kikkoman® Less Sodium Soy Sauce
5%
Sesame seeds
2 Teaspoon
Kroger® Sesame Seed Shaker
10%
Low-sodium vegetable broth
2.5 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
63%
Green onions, sliced with white and green parts separated
3 Each
Organic Green Onions
100%
Garlic, minced
2 Count
Garlic
100%
Cost Summary
· only what you use
per serving · 2 servings
Cook this recipe
- cremini mushrooms-8 oz
- baby spinach-3 cups
- green onions-3 each
- garlic-2 cloves
- low-sodium vegetable broth-2.5 cups
- rolled oats-1 cup
- white miso paste-2 tbsp
- toasted sesame oil-1 tbsp
- low-sodium soy sauce-1 tbsp
- sesame seeds-2 tsp
Slice the mushrooms and green onions, keeping the green onion whites and greens separate; mince the garlic if needed.
Use a stable cutting board and keep fingers tucked while slicing mushrooms and green onions.
Heat sesame oil in a medium saucepan over medium-high heat, then add mushrooms and green onion whites; cook for 3 minutes, stirring often, until the mushrooms are lightly browned and softened.
Keep the saucepan handle turned inward to help prevent hot spills.
Add garlic and cook for 30 seconds until fragrant, then stir in vegetable broth and rolled oats.
Bring to a gentle simmer and cook for 5 minutes, stirring often, until the oats are creamy and tender.
Spoon 2 tablespoons of hot liquid into a small bowl, whisk in the white miso paste until smooth, then stir the miso mixture back into the oats off the heat.
Handle the hot liquid carefully when spooning it into the small bowl.
Stir in spinach and soy sauce until the greens are just wilted, about 1 minute.
Serve warm topped with green onion greens and sesame seeds for a savory finish.
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