Savory Oats - Mushroom

Can use soaked or oats immediately

Do’s Quick Notes

• Heat Resistant Container

• Oats ¼ to ½ cup

• Add liquid — milk / water a little more than over the oats

• Soak overnight

• Next day add fruit, nuts, sweetener

• Salt - TT

Recipe (1 serving — high protein)

Macros (approx)

• Protein: ~18–22g

• Add TVP or soy milk → easily 25g+

Ingredients

• 50g rolled oats

• 200ml water or veg stock

• 100g mushrooms (finely chopped)

• 80g silken tofu (blended smooth)

• 1 tsp olive oil

• 5g nutritional yeast

• Salt, pepper

• Optional: garlic, thyme

Method (key technique matters)

1. Sauté mushrooms → drive off moisture → slight browning

2. Add water + oats → cook low heat

3. Cook until oats are just soft (not fully thick yet)

4. Lower heat to minimum

5. Stir in blended tofu slowly

6. Keep below simmer (important) → ~70–80°C feel

7. Stir continuously → it thickens into a silky, glossy texture

Result:

Very close to egg-white oats → smooth, slightly elastic, creamy