This savory Asian oat bran is simmered with spices and topped with sautéed shiitake mushrooms, and fried eggs, and garnished with sriracha. It’s the perfect savory breakfast twist to traditional oat bran.
This savory Asian oat bran is the perfect breakfast or brunch meal to wake up your tastebuds in the morning.
Sometimes we all get in a breakfast rut, eating the same basic things every morning.
Well, it’s time to turn up the flavor!
With savory soy sauce, onion, garlic, spicy sriracha, and meaty mushrooms, these bowls of savory Asian oat bran are packed full of flavor!
And since it has tons of fiber, you’ll stay fuller for longer and won’t have a mid-morning sugar crash.
Trust me, you’re going to love this savory oat bran!
Table of Contents
Ingredients for savory Asian oat bran
- Oat bran – This is a hot cereal packed with tons of fiber to help keep you full through your morning.
- Water and milk – Water and milk are the liquids that will cook our oat bran.
- Onion powder and garlic powder – Classic flavors that add a subtle earthiness.
- Eggs – This is our protein for our breakfast dish.
- Shiitake mushrooms – These mushrooms have a savory flavor and meaty texture.
- Sesame oil and soy sauce – These are classic Asian flavors that will complement our dish.
- Toppings – I’ve chosen sliced green onions, sesame seeds, and sriracha. But feel free to use your favorite!
Make ahead
One of the best parts of oat bran is how easy it is to prepare for your week ahead.
Delicious breakfasts don’t have to take a ton of time in the morning if you properly prep ahead!
You could totally make a big batch of oat bran at the beginning of the week, keep it stored in an airtight container in the refrigerator and then reheat portions as needed throughout the week.
Additional toppings
These savory Asian oat bran bowls can be customized just the way you like.
Keep it super spicy with a hefty drizzle of sriracha and red pepper flake!
Or, keep it sweet and green by just using the sliced green onions.
Another favorite topping I love using on these bowls is furikake.
Furikake is a dry Japanese condiment that consists of sesame seeds, seaweed, salt, sugar, and other spices. It’s crunchy and complex!
Storage and leftovers
Lastly, leftover cooked oat bran can be stored separately in an airtight container for up to 4 days.
I like to cook eggs and mushrooms freshly if available.
More savory breakfast recipes
- Want something spicy? Try my Huevos Motulenos
- Craving more mushrooms? Try my Garlic Wild Mushrooms on Toast
- Love a breakfast hash? Try my Chorizo Plantain Breakfast Hash
- Looking for a savory waffle? Try my Cheddar Sausage Cornmeal Waffles
Savory Asian Oat Bran
Ingredients
- 120 grams oat bran about 3/4 cup
- 2 cups water
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- Black pepper to taste
- 1/2 teaspoon sesame oil
- 5 ounces sliced shiitake mushrooms
- 1 green onion thinly sliced
- 1 tablespoon low sodium soy sauce
- 2 fried eggs
- For topping: crushed red pepper flakes black sesame seeds, sriracha, sliced green onion and sesame oil
Instructions
- In a medium-sized saucepan add oat bran, water, milk, garlic powder, onion powder, kosher salt, and black pepper.
- Bring to a boil over high heat, reduce heat and cook for 1-2 minutes, stirring occasionally.
- When fully cooked divide into 2 bowls.
- While the oat bran cooks, in a small skillet add sesame oil and set over medium-high heat.
- When the oil is hot add the shiitake mushrooms and saute for a few minutes or until the mushrooms are starting to soften.
- Add the green onion and soy sauce and saute for a few more minutes or until the onions are softened and the soy sauce is cooked into the mushrooms.
- To serve, divide the mushrooms equally between the bowls and spoon over oat bran.
- Top each bowl with a fried egg and garnish with crushed red pepper flakes, black sesame seeds, sriracha, sliced green onion, and sesame oil.