Bibimbap Oatmeal

Savory bibimbap oatmeal with carrots, mushrooms, and spinach, seasoned with soy sauce, sesame oil, and topped with a spicy sauce. Great any time of day.
Meal Type Breakfast , Brunch
Ingredients
  • ½ cucumber, thinly sliced
  • ¼ red onion, thinly sliced
  • ¾ cup rice vinegar
  • 3½ teaspoons sesame oil
  • 3 garlic clove, minced
  • 1¾ cup no-salt-added vegetable or chicken broth
  • 1 cup old fashioned oats
  • ¼ cup water
  • 2 tablespoons coconut aminos (or low sodium soy sauce)
  • 2 medium carrots, peeled & thinly sliced
  • 3 oz shiitake or white mushrooms
  • 2 cups spinach, chopped
  • 2 green onions, chopped (for garnish)
  • 1 tablespoon gochujang
  • 1 teaspoon sugar
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Directions
Prep: 10 min, Cook: 30 min, Total: 40 min
  1. Pickle vegetables. Combine cucumber, red onion and vinegar in a bowl. Let sit, stirring occasionally at least 30 minutes and up to 24 hours.
  2. Make oatmeal. In a small saucepan, heat 1 teaspoon of sesame oil over medium heat. Add 1 garlic clove (minced) and cook until fragrant, about 30 seconds. Add broth, raise heat to high and bring to a boil. Add oatmeal and cook, stirring occasionally until thickened, about 5 minutes. Set aside.
  3. Cook vegetables. In a small bowl, combine 1/4 cup of water, coconut aminos, 2 garlic cloves (minced) and 1/2 teaspoon of sugar. Heat ½ teaspoon sesame oil in a saute pan over medium heat. Add carrots and about 2 tablespoons of the coconut amino mixture. Cook until tender, about 5 minutes. Set aside. Heat another ½ teaspoon sesame oil and add mushrooms and another 2 tablespoons coconut amino mixture. Cook until tender, about 3 minutes. Set aside. Heat additional ½ teaspoon sesame oil and add spinach and remaining coconut amino mixture. Cook for 1 minute until just wilted.
  4. Divide cooked oatmeal between 2 bowls. Top with cooked and pickled vegetables. Garnish with green onion.
  5. Optional hot sauce. Whisk 1 tablespoon of gochujang, 1 teaspoon water, 1 teaspoon of sesame oil, and ½ teaspoon sugar together and drizzle over bibimbap.

 

Dietitian Notes/Substitutions:

- For more protein, top with a fried egg or tofu for a plant-based protein option.

- For less potassium or oxalate, swap spinach with collard or mustard greens.

- Swap the oatmeal for brown or white rice for a more traditional bibimbap.

Nutritional Information
  • 376 calories
  • 12 g fat
  • 2 g saturated fat
  • 0 mg cholesterol
  • 551 mg sodium
  • 60 g carbohydrate
  • 13 g fiber
  • 3 g added sugar
  • 14 g protein
  • 313 mg calcium
  • 1500 mg potassium
  • 367 mg phosphorus
  • 9 mg iron
  • 0.2 mcg vitamin D