Printed September 11, 2026
Maple-Miso Oat Congee with Crispy Shiitake
This hybrid breakfast porridge marries the comforting warmth of Chinese congee with Canadian maple sweetness and Japanese umami depth. Steel-cut oats replace rice for a heartier, quicker morning bowl.
Ingredients
- 1 cup steel-cut oats
- 4 cups vegetable broth
- 3 tablespoons white miso paste
- 2 tablespoons pure maple syrup
- 1 tablespoon sesame oil
- 6 shiitake mushrooms, thinly sliced
- 2 green onions, sliced
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh ginger
- Toasted sesame seeds for garnish
- Chili oil for serving
Preparation
Congee doesn't have to mean rice, and breakfast doesn't have to choose between sweet and savory. This recipe was born from a bleary-eyed morning experiment that transformed humble oats into something entirely unexpected—a creamy, umami-rich porridge that feels both nourishing and exciting.
The miso and maple combination might sound unconventional, but it creates a beautifully balanced flavor profile where neither dominates. The crispy shiitake on top adds textural contrast that elevates this from simple porridge to a truly memorable breakfast.
Preparation
- In a medium saucepan, combine the steel-cut oats and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, stirring occasionally, until the oats are tender and the mixture is creamy.
- While the oats cook, heat sesame oil in a small skillet over medium-high heat. Add the sliced shiitake mushrooms and cook for 5-7 minutes until crispy and golden brown. Season with soy sauce and set aside.
- When the oats are cooked, stir in the miso paste, maple syrup, and grated ginger until well combined. Add more broth if you prefer a thinner consistency.
- Divide the congee between bowls and top with crispy shiitake, sliced green onions, sesame seeds, and a drizzle of chili oil.
This breakfast keeps well in the refrigerator for up to three days. Reheat with a splash of broth or water to restore the creamy texture.
