Amazing Kale Mushroom Breakfast Oat Bowl

So, what makes Amazing Kale Mushroom Breakfast Oat Bowl “amazing?” Everything! This meal is so delicious.

One morning, when I made it for my husband, he gobbled it up without saying a word until after he cleaned his bowl. When he finished, he looked up at me and said, “Wow! That was very tasty!”

Score! 🙌

The inspiration for this savory oat breakfast bowl started when Sersie and I were putting the recipe eBook together for our 4-Week Interactive Course. We’re big believers in “veggies for breakfast,” also emphasized by Chef AJ, and others in the whole food plant based nutrition world. We wanted a few hearty dishes besides smoothies (which are also awesome). Since we’re also big fans of oatmeal—after all the beta glucan coupled with the soluble fiber are associated with lowering cholesterol levels—this savory nutrient dense bowl was created.

Overall, this meal is yummy, nutrient-dense and satisfying. It will nourish you, fill you up and keep you energized through the morning. That’s why this breakfast bowl is amazing!

Amazing Kale Mushroom Breakfast Oat Bowl has 10 key ingredients:

  1. steel cut oats
  2. nutritional yeast
  3. ground turmeric
  4. onion
  5. mushrooms
  6. kale
  7. coconut aminos
  8. pumpkin seeds
  9. avocado
  10. lemon

To prepare the oats, you’ll want to use a little more water than what you may use when making a sweet oatmeal bowl. This is because you want more moisture to absorb the nutritional yeast and turmeric while maintaining a nice creamy consistency.

After you get the oats going, you can start preparing the veggies by dry sautéing the onion in a large non-stick skillet. Let those cook for a bit before adding the mushrooms. While the mushrooms are cooking, the onions will caramelize, giving the finished meal a deeper flavor.

After the mushrooms and onions are cooked, add the chopped kale and cover for a minute or two for the kale to wilt and turn a bright vibrant green. Stir in the coconut aminos and remove from heat. Finishing the veggies off with coconut aminos adds a little sweet salty umami goodness.

When steel cut oats are done cooking, stir in the nutritional yeast, turmeric and black pepper. If your oats lose their creaminess after you do this, not to worry. Just add about 1/4 cup of water and stir well.

Dish up steel cut oats and veggies into two large bowls. Top with a squirt of fresh lemon juice, sprinkle of pumpkin seeds and a few slices of avocado. For additional heat, sprinkle a pinch crushed red pepper flakes. Salt to taste and enjoy!

top view close up of the Amazing Kale and Mushroom Breakfast Oat Bowl

Interested in getting more dark leafy greens into your breakfast routine? Check out Perfect Pear and Kale Smoothie, Refreshing Kale Pineapple Avocado Smoothie, as well as the Veggie Tofu Scramble Chilaquiles.


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Amazing Kale Mushroom Oat Bowl

  • Total Time: 45 minutes
  • Yield: 2 1x
  • Diet: Vegan



2/3 cup steel cut oats (use gluten-free, if gluten intolerant)

3 cups water

2 Tbsp nutritional yeast

¼ tsp ground turmeric

Pinch of black pepper

½ onion, sliced

1 cup mushrooms, sliced (I used shiitake, but cremini or white button will work too)

4 cups kale, chopped

2 Tbsp coconut aminos


1 Tbsp pumpkin seeds

½ avocado, sliced

Fresh lemon juice

1 tsp crushed red pepper flakes for heat

Salt to taste


Put steel cut oats and water into a medium size pot. Bring to a gentle boil then reduce heat and let simmer for about 20 minutes or until cooked. You want oats to be creamy, so if the consistency is thick or dense, add another 1/4 cup of water.

While oats are cooking, preheat a large skillet over medium heat. Add sliced onions and dry sauté for 4 to 5 minutes. Add sliced mushrooms and continue to cook for another 4 to 5 minutes. If veggies start to stick, add a splash of water.

When onions are caramelized and mushrooms cooked, add in the chopped kale to the skillet. Cover skillet and allow kale to wilt. This usually takes only 1 to 2 minutes. Stir in coconut aminos. Turn off heat and set aside.

After oats are done cooking, add nutritional yeast, ground turmeric and a pinch of black pepper. Stir until well incorporated. Turn off heat and let the oats sit for a minute or two to set.

Dish up steel cut oats and veggies into two large bowls. Top with a squirt of fresh lemon juice, sprinkle of pumpkin seeds and a few slices of avocado. For additional heat, sprinkle some crushed red pepper flakes. Salt to taste and enjoy!


  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast

Keywords: kale, mushrooms, onion, nutritional yeast, turmeric, black pepper, anti-inflammatory, hearty breakfast, coconut aminos, steel cut oats, savory oats, veggies for breakfast, daniel fast compliant, daniel fast recipes, vegan, whole food, plant based, soy free, nut free, gluten free, oil free

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