Savory Chili-Egg Oatmeal with Garlic Mushrooms Tips, FAQ & printable recipe

Tips for success

For an even richer flavor, use a mix of bone broth and a splash of heavy cream or a pat of butter stirred in at the end. If you like a bit of tang, add a spoonful of sour cream or Greek yogurt just before serving.

The oatmeal is also delicious with a sprinkle of black pepper or a dash of smoked paprika. Feel free to adjust the amount of chili oil to your heat preference.

To make this recipe vegan, use vegetable broth and omit the Parmesan or use a vegan alternative. You can also skip the egg and add extra mushrooms or a handful of spinach.

For a gluten-free version, use tamari instead of soy sauce. The oatmeal is best enjoyed fresh, but leftover oatmeal can be stored in the refrigerator and reheated with a splash of broth or water.

Variations

• Vegan Savory Oatmeal: Use vegetable broth and omit the Parmesan or use a vegan alternative. Skip the egg and add extra mushrooms, a handful of spinach, or a spoonful of nutritional yeast for a cheesy flavor. The chili oil and scallions remain the same.
• Spicy Sausage Oatmeal: Cook crumbled breakfast sausage in the skillet before sautéing the mushrooms, then use the rendered fat to cook the mushrooms. Add a pinch of red pepper flakes for extra heat. This version is heartier and more filling.
• Miso Mushroom Oatmeal: Stir a teaspoon of white miso paste into the oatmeal along with the Parmesan. Add a splash of mirin for sweetness. The miso adds a deep umami flavor that pairs well with the mushrooms and egg.
• Herbed Chicken Oatmeal: Add a handful of fresh herbs like parsley, chives, or dill to the oatmeal just before serving. Use chicken broth instead of bone broth and top with shredded rotisserie chicken for a protein-packed version.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep toppings separate to maintain texture. Reheat with a splash of broth.

Freezer

The oatmeal base can be frozen for up to 1 month. Thaw overnight in the refrigerator and reheat with a splash of broth. The mushrooms and egg are best fresh.

Reheat

Reheat the oatmeal gently on the stovetop or in the microwave, adding a splash of broth or water to loosen. Stir frequently.

Store leftover oatmeal in an airtight container in the refrigerator for up to 3 days. Keep the toppings separate if possible to maintain their texture.

Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the oatmeal. The egg and mushrooms are best eaten fresh, but they can be stored separately and reheated briefly.

The oatmeal base can be made ahead and stored in the refrigerator for up to 3 days. Reheat with a splash of broth before serving. The mushrooms can also be sautéed in advance and reheated.

The egg is best cooked fresh, but you can cook it a few hours ahead and keep it in the refrigerator, then warm it in hot water for 30 seconds before serving.

Serving ideas

Serve this savory oatmeal as a hearty breakfast or brunch. It's also satisfying as a light dinner or a post-workout meal. Pair it with a side of sautéed greens or a simple salad for a more complete meal. The bowl is substantial on its own, but a slice of toast or a piece of fruit can round it out.

For a more indulgent version, top with an extra drizzle of olive oil or a sprinkle of toasted sesame seeds. If you like a bit of acid, a squeeze of lemon juice or a splash of rice vinegar can brighten the flavors. The oatmeal is also delicious with a soft-boiled egg instead of jammy, or with a poached egg for a runnier yolk.

Frequently asked questions

Recipe card

Savory Chili-Egg Oatmeal with Garlic Mushrooms

Prep 10 minCook 10 minTotal 20 minServes 1

Ingredients

• 1/2 cup old-fashioned rolled oats
• 1 cup rich bone broth
• 2 tsp soy sauce
• 1 tsp toasted sesame oil
• 1 clove garlic, grated
• 2 tbsp grated Parmesan
• 1/2 cup sliced shiitake mushrooms, sautéed
• 1 jammy 6-minute egg, halved
• 1 tbsp crunchy chili oil
• 1 tbsp sliced scallions

Instructions

1. In a small saucepan, combine the rolled oats, bone broth, soy sauce, toasted sesame oil, and grated garlic. Stir to blend. Bring to a simmer over medium heat, then reduce the heat to maintain a gentle bubble. Cook, stirring frequently, for 5 minutes. The oats will absorb the broth and become tender and creamy.
2. After 5 minutes, remove the pan from the heat and stir in the grated Parmesan. Stir vigorously until the cheese is melted and the oatmeal becomes thick and risotto-like. The texture should be creamy and slightly loose, not stiff.
3. While the oats cook, heat a small skillet over medium-high heat. Add the sliced shiitake mushrooms and cook, stirring occasionally, until they are golden brown and tender, about 3 to 4 minutes. Season with a pinch of salt if desired. Remove from heat and set aside.
4. Bring a small pot of water to a rolling boil. Gently lower the egg into the water and cook for exactly 6 minutes for a jammy yolk. Remove with a slotted spoon and transfer to an ice bath for 1 minute to stop cooking. Peel and halve.
5. Spoon the hot oatmeal into a serving bowl. Top with the sautéed shiitake mushrooms and the halved jammy egg. Drizzle with the crunchy chili oil and sprinkle with the sliced scallions.
6. Serve the savory oatmeal right away while it is hot and creamy. The contrast of warm, savory oats with the rich yolk and spicy chili oil is best enjoyed immediately.

Contains: gluten, soy, milk, eggs, sesame

Food safety: The egg is cooked until the white is set and the yolk is creamy but not fully firm. Pregnant women, young children, older adults, and anyone with a weakened immune system should use pasteurized eggs.

Estimated nutrition per serving

Calories

520

Protein

28 g

Carbohydrates

45 g

Fat

25 g

Automatic estimate from the ingredient list, not laboratory-verified.