Savory Miso Oats

This is my take on savory oatmeal.  It’s cozy and nourishing and full of toasty and umami flavors– without being too heavy.  It’s also a nice not sweet breakfast option that isn’t avocado toast.

Some life updates:

Mica has to have eye surgery and we’re trying to to think of ways to spoil her post-op. It will probably look something like this.

I turned 35.

Phil and I recently discovered Chilling Adventures of Sabrina on Netflix and are LOVING it.

I’ve been on a banana baked goods kick lately. First these muffins and now these ”blondies”.

I’ve also really been leaning into the local winter produce (see here, here, and here).

Hope you all are keeping warm! xo

*Instead of arugula, try pea shoots or other microgreens. Steamed broccoli is also delicious here, and I bet spinach would be tasty, too.

1/2 cup rolled oats, GF if needed
2 tsp miso
Pinch of red pepper flakes
Couple handfuls of arugula (or other veg; see note)
Garnishes: thinly sliced scallion, toasted sesame seeds, drizzle of toasted sesame oil, tamari

  • Bring 1 cup of water to a boil. Add oats, reduce heat, and cook for about 10 minutes, stirring occasionally, until thickened. Remove from heat and let stand for a couple of minutes.
  • Stir in miso, red pepper flakes, and arugula, and let stand a couple of minutes more.
  • Transfer to a bowl and top with desired garnishes.

Yield: 1 serving

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