Bibimbap Oatmeal
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This mouthwatering bibimbap oatmeal is topped with carrots, mushrooms, spinach with the savory flavors of soy sauce, sesame oil and garlic. Drizzled with a spicy and slightly sweet hot sauce, you’ll be eating oatmeal anytime of the day.
40mins
1 Serving
Appropriate for
Diets
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
Directions
Prep
10mins
Cook
30mins
Total
40mins
- Pickle vegetables. Combine cucumber, red onion and vinegar in a bowl. Let sit, stirring occasionally at least 30 minutes and up to 24 hours.
- 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.
- 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.
- Divide cooked oatmeal between 2 bowls. Top with cooked and pickled vegetables. Garnish with green onion.
- 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.
Meal types
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