Savoury Mushroom Oatmeal with Harissa


Vegan savoury mushroom otmeal with harissa
Prep Time: 5M
Cooking Time: 12M
Serves: 2

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  • ½ cup rolled oats
  • ½ cup white rice, cooked
  • 1 – 1 ½ cups Plenish almond or oat
  • Water, as needed
  • 1 tbsp nutritional yeast
  • 1 sprig thyme, leaves picked
  • Pinch sea salt
  • 250g mushrooms, sliced
  • 1 clove garlic
  • 1 tbsp coconut oil
  • Pinch sea salt
  • Good grinding black pepper
  • 1 – 2 tsp lemon juice
  • 1 – 2 tbsp harissa paste, thinned with a little olive oil
  • 1 handful greens, wilted

Up your breakfast game with a savoury and extra creamy mushroom oatmeal featuring harissa. Packed with protein, vitamins B and D, and lots of iron and fibre too, this dish is nutritious, easy to make and can help curb cravings throughout the day.

Serves 2


To prepare the oats, add the milk and oats to a small saucepan with the salt. Bring slowly to a simmer, stirring at all times. Continue to cook until the oats have absorbed most of the milk and the oats are tender and creamy. Add the rice and the nutritional yeast, and water as needed to reach your desired consistency. Set aside.

Heat the garlic and oil gently together in a frying pan. Be careful not to brown the garlic. Add the mushrooms on medium heat until they are cooked down. Season to your taste with salt, pepper and a squeeze of lemon.

Serve the porridge piping hot, topped with the mushrooms, wilted greens and harissa.

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