This savory oatmeal is loaded with Asian flavors, topped with juicy bacon, fluffy scrambled egg, and mushrooms. It is comforting yet healthy, and is easy to whip up in just around 10 minutes! This recipe is gluten-free, dairy-free.
I love savory oatmeal as much as I do with sweet oatmeal. You can be as creative as you want with the flavors, and it is a great way to keep it low sugar by going the savory route.
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What does this savory oatmeal taste like?
This Asian style savory oatmeal is packed with umami flavor using chicken broth, tamari soy sauce, and sesame oil. It is topped with breakfast staples - egg, bacon and mushrooms.
You will almost feel like diving into a Chinese congee. It is thick, flavorful, and super satisfying. Made with oatmeal, it is much lower in glycemic index (does not spike the blood sugar level) and rich with fiber. It is a perfect option when you are in a mood for a breakfast with a little twist!
Ingredients for this recipe
- Gluten-free old fashioned oatmeal
- Chicken broth - Either from carton, or chicken broth powder mixed with water.
- Tamari soy sauce
- Bacon
- Baby portobello mushrooms - Or mushroom of your choice such as shiitake or shimeji.
- Egg
For toppings:
- Sesame oil
- Chopped cilantro
How to make Asian style savory oatmeal
1. Combine the oatmeal and chicken broth in a bowl.
2. Microwave the oatmeal at 20 seconds increments until it reaches desired consistency. Alternatively, you can cook in a saucepan on the stovetop.
3. Cook the bacon and mushrooms together in a pan.
4. Make scrambled egg, in a space made on the edge of the pan.
5. Arrange the cooked bacon, mushroom, and egg on top of oatmeal. Top with sesame oil and cilantro.
*See below recipe card for detailed directions.
Frequently asked questions
You can combine the oatmeal and chicken broth together and refrigerate overnight. It cooks way quicker in the morning! You can also cut up the bacon and mushrooms in advance and keep them refrigerated.
Switch out the bacon to sausages or ham! You may also replace the mushrooms with greens such as kale or spinach.
If ⅔ cup of oatmeal (dry) sounds too much, use ½ cup instead with about ¾ cup broth.
More breakfast ideas...
- Egg Mayo Toast (Japanese Inspired)
- Brown Rice Flour Pancakes
- Quick Stovetop Shakshuka
- Gluten-free Dairy-free Coconut French Toast
Recipe
Asian Style Savory Oatmeal (with Bacon, Egg, Mushrooms)
Ingredients
- ⅔ cup gluten-free old fashioned oatmeal
- 1 cup chicken broth more or less, adjust to your liking
- 2 teaspoons tamari soy sauce
- 1 strip bacon, chopped
- 3 baby portobello mushrooms sliced
- 1 large egg
For topping:
- 1 teaspoon sesame oil
- Chopped cilantro
Instructions
- Combine the oatmeal and chicken stock in a microwave safe bowl.
- Microwave the oatmeal at 20 seconds increments and stir each time. Repeat until it reaches desired consistency. Alternatively, you can cook in a saucepan on the stovetop.
- Cook the bacon and mushrooms together in a pan.
- Make a space on the edge of the pan and drop in the egg. Stir the egg gently with chopsticks or spatula until it becomes half cooked scrambled eggs.
- Arrange the cooked bacon, mushroom, and egg on top of oatmeal. Top with sesame oil and cilantro.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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