Creamy, savory, and absolutely delicious – this Creamy Mushroom Oatmeal with Fried Sage Leaves is truly the best way to start your day. Packed with flavour and wholesome nutrients, this vegan savory oatmeal recipe gets its depth of flavour from mushrooms, vegetable broth, and crispy toppings like pine nuts, walnuts, and fried sage leaves.
Oatmeal doesn’t have to be boring. Five years ago I would have been the first one to tell you that I didn’t like oatmeal. That is until I learned how to really make oatmeal. When I learned that oatmeal didn’t have be to sweet. It didn’t have to be simple. It could be packed with fresh, vibrant, and savory flavours that we loved.
Inspired by mushroom risotto, we wanted to make a version we could make super quickly for breakfast! Because who doesn’t want risotto for breakfast!? A creamy and flavourful base to infuse the oats is key in this savory oatmeal recipe. Each spoonful is an umami bomb! Served with sautéed mushrooms, toasted pine nuts & walnuts, and crispy fried sage leaves.
Why you’ll love this recipe:
- Super simple and comes together in just 20 minutes!
- Creamy and delicious, each bite is an umami bomb.
- Just 15 wholesome ingredients.
- Rolled Oats – There are many different kinds of oats but rolled oats are our favourite. They cook faster than steel-cut oats but slower than instant oats. They absorb more liquid, and hold their shape relatively well during cooking, plus there’s enough cooking time to develop extra flavour than when you use instant oats.
- Mushrooms – We used both portobello and cremini mushrooms for this recipe and topped it with oyster mushrooms. You can use whichever mushrooms you love most or a mixture like we did.
- Sage – For frying it’s best to use big leaves, and the smaller ones can be used for cooking in the oatmeal.
- Vegetable Broth – Any broth concentrate will do here, just use your favourite as it will be the bulk of the flavour.
- Pine Nuts & Walnuts – Adds texture and an earthy bite to your breakfast!
Top tips for making Creamy Mushroom Oatmeal:
- Use flavourful ingredients. There are a variety of mushrooms and vegan broth concentrates out there. Be sure to use your favourites that are packed with flavour as this is where a majority of the flavour will come from.
- Don’t overcook the oatmeal. Oatmeal can go mushy when overcooked and no one likes mushy oatmeal. Watch it carefully and if you do add more water to this recipe, do so with care and a little at a time.
- Watch your nuts! When toasting nuts they can burn very easily so don’t take your eyes off of them when cooking.
Do you need to fry the sage leaves?
No you don’t need to fry the sage leaves but we recommend it! Not only does it add a delicious fresh crunch, but it’s also super fun to do! Just shallow fry in a little bit of olive oil and let rest on a paper towel until cooled.
Can this be made without nuts?
Yes! The nuts are used to add a little earthy flavour and crunch. If you are allergic to nuts you can substitute with seeds or your own crunchy topping.
Other vegan breakfasts you’ll love:
How to make Creamy Mushroom Oatmeal:
Creamy Mushroom Oatmeal with Fried Sage Leaves
- 2 tbsp pine nuts
- 2 tbsp chopped walnuts
- 15 mL (1 tbsp) olive oil
- 10-15 whole sage leaves
- 1 tbsp vegan butter
- 2 cups mixed mushrooms, diced
- 2 cloves garlic, minced
- 1 shallot, diced
- 1 tbsp sage, finely sliced
- 1 tsp chili flakes
- 5 mL (1 tsp) soy sauce
- 96 g (1 cup) rolled oats
- 5 mL (1 tsp) vegetable broth concentrate
- 480 mL (2 cups) water
- To a dry small skillet over medium heat add pine nuts and chopped walnuts. Cook for 2-5 minutes or until lightly toasted on all sides. Watch them carefully as they can quickly burn. Remove from the skillet and set aside.
- To the small skillet over medium heat add 1 tbsp olive oil (or enough to just cover the bottom of the skillet). Heat until shimmering and add 3-5 sage leaves at a time in a single layer. Fry until crispy about 30 seconds or so – it can go quickly so watch them carefully. Transfer to a paper towel and sprinkle with salt. Repeat for all sage leaves.
- To a small skillet over medium heat add vegan butter and heat for 30 seconds. Add diced mushrooms, minced garlic, and diced shallot to warm butter. Cook until the shallots are translucent and the mushrooms are golden brown. Add sage, chili flakes, and soy sauce – stir and cook for another 1-2 minutes.
- To a small saucepan over medium heat add rolled oats, broth concentrate, water, and a sprinkle of salt. Stir until well combined and cook over medium heat for 5-7 minutes or until oatmeal is tender. Add in the cooked mushrooms and stir to incorporate.
- Add the oatmeal to a bowl and top with toasted nuts, and fried sage. Serve with a drizzle of olive oil.