My Steel-Cut Oatmeal Congee is a thick, savory Asian-style porridge that soothes a sore throat and comforts you after a rough day.
This version gets deep umami from mushrooms and gentle warmth from fresh ginger. Instead of traditional rice congee, it uses steel-cut oats for a hearty, cozier texture.
Ready to wrap yourself in a blanket and breathe? This vegan porridge is exactly the kind of simple comfort food that helps you relax and recover.
If your stomach is upset, the gentle oats and ginger can be soothing. If you just need to decompress, the savory mushroom flavors feel nurturing to both body and mind.
This recipe yields enough for two, but it scales easily—double or triple the ingredients if you want leftovers to keep in the fridge during a cold. The mushrooms and ginger provide immune-boosting flavors and inviting comfort.
What is congee?
Congee is a thick Asian comfort food, typically a porridge made by slow-cooking rice with plenty of water until it breaks down into a creamy stew. Varieties of congee appear across Chinese, Korean, Vietnamese, and other Asian cuisines, each with different seasonings and toppings.
In this recipe I swap steel-cut oats for rice. The oats give a nutty flavor and a pleasantly chewy texture that still becomes creamy when simmered—one of the popular recipes from my book, OATrageous Oatmeals.
Many Americans aren’t used to a savory porridge, but once you try it you may find it becomes a go-to for comfort and recovery.
Is congee vegan?
Congee is essentially a porridge base that gets topped with whatever you like. While you can make vegan congee easily with vegetable broth and plant-based toppings, traditional versions in some cultures include meat or are cooked in meat stock. If ordering out, ask how it’s prepared to be sure it’s vegan.
Is this good when you are sick?
Historically, congee doubled as a famine food because rice was stretched with water to feed more people. Today it’s commonly served to people who are ill: it’s easy to digest, hydrating, and gentle on the stomach. The ginger in this oat congee also helps settle upset tummies and adds comforting warmth.
What does it taste like?
Plain congee is mild by design—a neutral, comforting base intended to be flavored with toppings or side dishes. If you’re sick you may keep it simple; if you want an indulgent comfort meal, add bold toppings and seasonings to build layers of flavor.
Mushroom Oat Congee ingredients
For the base you need simple pantry ingredients: vegetable broth or vegan bouillon with water, steel-cut oats, minced mushrooms (shiitakes work especially well), minced carrot or sweet potato, and freshly grated ginger. Flavor with hot pepper flakes, soy sauce, and rice wine vinegar; add salt if needed.
How to make it
Combine broth, oats, mushrooms, and the minced carrot or sweet potato in a medium pot and bring to a boil.
Reduce heat to medium-low, stir in the grated ginger, soy sauce, and rice wine vinegar.
Simmer for 15 to 20 minutes, stirring occasionally, until the oats are tender and the porridge has thickened.
Topping ideas for congee
Congee’s neutral profile makes it ideal for many toppings. Common choices include:
- Fresh cilantro
- Extra grated ginger
- Scallions
- Sliced hot peppers
- Bean sprouts
- Soy sauce
- Chili garlic sauce or Sriracha
Congee is often served with side dishes for contrast. Try a sweet-and-sour carrot salad, carrot-spinach salad, stir-fried Chinese yams with tomatoes, or quick pickles for brightness. Pairing with fresh salads or lightly seasoned sides balances the warm, soothing porridge.
How to make congee in a slow cooker
You can easily adapt this recipe for a slow cooker: add all ingredients to the crockpot, cover, and cook on low for 8–10 hours or on high for about 5 hours, until the oats have broken down and the mixture is thick and creamy.
Vegan broths and bouillons can deliver deep umami without meat. Nutritional yeast is another inexpensive way to add savory, cheesy notes and B vitamins to vegan soups and stews.
OATrageous Oatmeals
The oat congee is one of the recipes featured in OATrageous Oatmeals. If you enjoy creative uses for oats beyond breakfast, that collection explores many savory and sweet oat dishes that expand how you think about this versatile grain.
Readers praise the book for imaginative oat-based recipes that surprise and satisfy, encouraging cooks to use oats in new ways.
More oatmeal recipes to try
Here are a few cozy oat-based recipes that pair well with cold weather and comfort cooking.
- Cool Weather Comfort Vegan Menu Plan
- Vegan Earl Grey Slow Cooker Steel-Cut Oats with Rosewater
- Four Warming Winter Slow Cooker Oatmeals
Mushroom Ginger Steel-cut Oat Congee
Kathy Hester
Pin Recipe
15 mins
20 mins
Ingredients
- 3 cups vegetable broth (or vegan chick’n broth or bouillon with water)
- 1/2 cup steel-cut oats (rolled oats can be substituted for a creamier texture)
- 1/2 cup minced mushrooms (shiitakes are great)
- 1/4 cup minced carrot (or substitute sweet potato)
- 1 tablespoon grated ginger
- Hot pepper flakes, to taste
- 1 teaspoon soy sauce
- 1/2 teaspoon rice wine vinegar
Instructions
- Bring the broth, oats, mushrooms, and minced carrot or sweet potato to a boil in a medium pot.
- Lower the heat to medium-low and stir in the grated ginger, soy sauce, and rice wine vinegar.
- Cook for 15 to 20 minutes, stirring occasionally, until the oats are tender and the porridge is thick.
- Adjust salt to taste and finish with hot pepper flakes before serving.
Nutrition
Carbohydrates: 33 g
Protein: 8 g
Fat: 3 g
Sodium: 1592 mg
Fiber: 5 g
Let us know how it was!