Savory Miso Oatmeal

Savory Miso Oatmeal

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Savory oatmeal with miso topped with egg, seasame seeds, pickled ginger, and sprouts.It snowed Monday, the first snowfall of the season and I was super excited because I love snow, but also a little sad because it meant the end of the garden. Snowing at the beginning of October is considered early for the Front Range of Colorado but snowing near the end of October in general is normal. As a result I was expecting about 2 more weeks of warmish days for the rest of my tomatoes and peppers to ripen. No dice! I had to pick all of them on Sunday afternoon before the storm hit overnight.

This was not a small job. I had 3 tomato plants and 10 pepper plants laden with fruit to get through. Plus I cleaned up the other dead cucumber, melon, and squash vines combined with general yard work. When I spend that much time out in the yard, no matter how warm or gorgeous the day I crave a pretty substantial, hardy, and quickly prepared lunch.Had to pick all the tomatoes, peppers, squash, and herbs left in the garden.

On Sunday that was Savory Miso Oatmeal. I have been eating savory oatmeals as much as sweet breakfast oatmeals of late. Oats do such a good job of pairing with both sweet and savory and are super filling any time of the day. Why just eat them for breakfast? This miso oatmeal is so easy to make and you can put any toppings you want on it to make it your own.

The cat came to investigate the savory miso oatmeal

Savory Miso Oatmeal

Makes enough for 1 good sized serving.

½ cup oats
½ cup water
¾ cup coconut milk
2 ½ teaspoons miso + 1 tablespoon water

Any toppings you desire: I used a 7 minute hard boiled egg, black sesame seeds (kuro goma), pickled ginger (kizami shoga), and sunflower sprouts

  1. Combine oats,water, and coconut milk in a sauce pan over medium heat.
  2. Allow mixture to cook for 10 minutes stirring every 30 seconds or so to make sure nothing sticks to the bottom.
  3. Combine miso with a small amount of water in a bowl. Stir and smash until the miso has fully mixed into the water and has no lumps. Add to the oatmeal and stir until combined.
  4. Spoon oatmeal into a bowl and garnish as desired!

Note on the miso: You can use any miso you like in this dish. I used shiro (white) miso because it was what I had in the fridge that I needed to use up. I could not find the brand that I used but I just bought this white miso brand from H-Mart near me and haven’t tried it yet.
Best when mixed all together!

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