How to Make Savory Oatmeal with Herbs

As a holistic chef and herbalist, cooking is at the heart of my daily life. While I spend a lot of time in the kitchen cooking for others, there are times when I just don’t have the energy to cook for myself. Breakfast is one meal that I tend to struggle with and I imagine you might be reading this thinking the same thing. There never seems to be enough time in the morning, so making something that’s quick, delicious, and nutritious doesn’t always come so easily. However, with a little prep the night before, I find it takes the stress out of pulling together a delightful breakfast and starts your day on the right track.

This Savory Oatmeal with Medicinal Miso Broth & Shiitakes is just one of those recipes! Plus, it’s packed with warming spices and mineral rich, herbs helping to keep you nourished on those chilly spring mornings. What I love about savory porridges is that they’re quick to make, are a wonderful vehicle for herbal broths or tea (yes, tea!), and make a hearty but not heavy option for a savory breakfast.

Savory Oatmeal Toppings

You don’t have to stick to the same toppings either. Get creative and add your favorite flavors and herbs depending on the season. Here are a few ideas to get your creativity going with these savory oatmeal recipes.

• Spring | Soft-boiled eggs, dandelion greens, shiitake mushrooms, and toasted sesame seeds
• Summer | Blistered cherry tomatoes, smoked salmon, cilantro, and toasted pumpkin seeds
• Fall | Roasted squash, ghee, rosemary, and toasted walnuts
• Winter | Roasted cabbage, leeks, thyme, and oyster mushrooms

With spring on the horizon, I wanted to highlight a few of my favorite herbs I use in everyday meals this time of year. Those edible green herbs like dandelion, chickweed, and nettle are just starting to come into abundance so I like to use them as much as possible while I can find them fresh.

Savory Oatmeal with Medicinal Miso Broth & Shiitakes

To save some time in the morning, prep the broth the night before. You’ll essentially be making a savory tea to use as the base of the broth that you’ll reheat in the morning to cook the oats with. For extra protein, this recipe includes instructions for making jammy eggs to go on top along with the sautéed dandelion greens and shiitakes.

Ingredients you’ll need…

• 6 fresh shiitake mushrooms
• 1-inch knob of fresh ginger, thinly sliced
• 1 quart water
• 1 tablespoon dried nettle leaves, cut and sifted
• 1 cup steel cut oats
• 1 teaspoon dried thyme
• ½ teaspoon sea salt
• 2 ½ cups shiitake nettle broth
• 2 eggs
• 2 tablespoons miso
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 bunch fresh dandelion leaves, roughly chopped
• Salt and pepper to taste
• ½ tablespoon toasted sesame seeds
• 1–2 tablespoons tamari, for serving

1. To a small sauce pot, add the shiitakes, ginger, and 1 quart of water. Cover and bring to a simmer and cook for 15 minutes. Remove from heat and remove the shiitakes with a slotted spoon and set aside.
2. Let the shiitakes cool then remove the stem and thinly slice. You’ll use the shiitakes when you make the oats, so store in an airtight container in the fridge in the meantime.
3. To the shiitake tea, add the nettle, and cover with a lid to steep for 15 minutes. Strain out the nettle and ginger in a french press or fine mesh strainer and pour the liquid back into the pot.

4. Add the miso to a small bowl then spoon in a few tablespoons of broth and whisk until smooth. This makes it easier to remove any lumps.
5. Pour the miso back into the broth and stir to combine. Let cool then pour into a quart-sized mason jar and store in the fridge.
6. In the morning, bring the broth to a simmer, add the oats, thyme, and sea salt cooking on low until tender, adding a little water if needed. Stir in the sliced shiitakes and set aside until ready to serve.
7. While the oats cook, make the jammy eggs by bringing a small saucepan of water to a boil. Carefully drop in the eggs with a slotted spoon then bring to a simmer to cook for 7 ½ minutes.
8. Remove the eggs then place in an ice bath to cool to room temperature. Carefully peel off the shell, slice the eggs in half and set aside.
9. Lastly, to a small skillet, add the olive oil and warm on medium heat. Toss in the garlic, cooking until fragrant, about 30 seconds then add the chopped dandelion greens and stir to combine. Saute until the dandelion greens are tender then remove the sautéed greens from heat and season well with salt and black pepper.
10. To serve, ladle the oats between two bowls and top with the jammy eggs, tender dandelion greens, a sprinkle of toasted sesame seeds and a splash of tamari.

Yield: 2 servings

How to Learn More about Cooking with Herbs

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Dandelion Leaves (Taraxacum officinale)

While some might tend to think of dandelion as a weed, this vigorous herb has long been a staple food in cultures across the world. For example, you’ll often find sautéed dandelion greens with garlic on menus across Italy. The magic of dandelion lies in its bitter flavor which helps to support healthy digestion and detoxification in the body. Not only that but the greens are rich in vitamins A, C, and K, iron, calcium, potassium, and more. Enjoying dandelion during the spring is a wonderful way to help shake off that sluggish feeling from wintertime, especially after the holidays when we tend to overindulge.

Ginger (Zingiber officinale)

A pungent and heating rhizome, ginger is great for circulation along with warming and activating any food or herbal formula. It works wonders on digestive system upsets and helps relieve gas and bloating after a large meal. It’s also an antispasmodic, making it great for menstrual cramps. As a diaphoretic, it helps the body sweat out mild fevers.

Nettle Leaves (Urtica spp.)

One of the most tonifying herbs prized by herbalists, nettle is rich in chlorophyll, vitamins, and minerals such as iron, manganese, zinc, calcium, potassium, to name a few. It has an affinity for the genitourinary tract and helps to support and strengthen the kidneys, an important source of the body’s energy. Used for liver support, nettle helps aid in the symptoms of seasonal allergies when taken as freeze-dried capsules. For this recipe, we’ll use dried nettle leaves as a tea to make the broth for the oats.

Shiitake Mushrooms (Lentinus edodes)

Revered for centuries in Japan, shiitakes are a medicinal and culinary ingredient I like to boost my broths with. Delicious in soups, stir fried, and even pickled, it’s easy to see why they’ve become the second most cultivated mushroom in the world. Not only do shiitakes add a rich umami flavor, but they contain polysaccharides known to support immune health and overall wellness. They’ve also been studied for their affinity to promote heart health and maintain healthy cholesterol levels.

Here are some frequently asked questions about this savory oats recipe… 


What other herbs can I use to make a broth with?

There are a lot of different herbs you can use in broth. For starters, think of your favorite culinary herbs that you already have on your spice rack like thyme, sage, parsley, and rosemary. Some of my favorite medicinal herbs to add are astragalus, burdock, and oat tops. Keep in mind with heartier plant parts like roots and barks, they require more of a decoction preparation vs a simple steeping.

How long does the broth last?

I like to store my broth in a mason jar in the fridge for up to three days. However, you can freeze it for up to three months, but make sure to leave at least two inches of space from the top of the lid, as liquid expands when frozen. No one wants a broken mason jar in the freezer and a wasted broth!

Can I use other grains in this recipe?

You can definitely use other grains like rice or quinoa, though, the cooking times will differ. Just keep an eye on the porridge as it cooks and add more liquid if needed.