Savory Miso Oatmeal with Jammy Egg

By Amanda Paa – Updated January 17, 2022
5 from 11 votes
A warm, nourishing bowl of savory oatmeal with flavorful miso and sesame. Because oatmeal doesn't always to be sweet! The creamy oats are topped with sautéed kale (or spinach) for freshness and a rich, soft-boiled egg for protein. For spiciness, chili oil is drizzled on top.
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I eat a lot of oatmeal in the winter. When you often wake up to single digit temperatures in January like we do here in Wisconsin, something warm and comforting is necessary to get the day started.

This savory oatmeal is infused with miso and sesame oil, with lots of flavor, a rich, jammy egg for protein, and greens. It’s a big bang for your buck breakfast. You can prep the components ahead of time (even the jammy eggs!), so you have several servings to eat throughout the week. The same goes for many of my gluten-free breakfast recipes.

Savory oatmeal is all about the toppings.

Nutty, toasty oats are a great base, and just like a grain bowl, the toppings you choose really make the oatmeal shine. They’re where you bring in contrasting textures and flavors, and color!

For this savory miso oatmeal, I’ve incorporated the following toppings:

  • chili crisp (or chili oil) for spiciness (I buy the Chili Crunch from Trader Joe’s)
  • toasted sesame seeds for flavor
  • sautéed greens for freshness
  • tamari or soy sauce for salty oomph
  • a jammy egg (or however you like your eggs, scrambled or sunny side up work too!)

I also have a recipe for Savory Oatmeal with Garlicky Greens and Bacon if that’s more your style!

eating savory oatmeal with a gold spoon in a ceramic bowl

What is miso, and what does it taste like?

Miso is a fermented paste made by inoculating a mixture of soybeans with a mold called koji, originating in Japan. The enzymes work together with microorganisms to break down the structure of the beans and grains into amino acids, fatty acids, and simple sugars. This creates miso paste, which is full of salty, savory, umami flavor. It’s layered and complex, elevating anything from caramel to soup, and grilled meat to or roasted carrots.

I like using white miso rather than red miso, lighter in color and milder in flavor, which makes it extremely versatile. It also dissolves easily, which makes it ideal for using in oatmeal or in a sauce, like this Roasted Kabocha Squash with Miso Glaze.

You’ll find miso in the refrigerated section at the grocery store, usually by the kimchi or other probiotic rich foods like fresh pickles and sauerkraut.

savory oatmeal in a bowl with gold spoon, egg and greens in the bowl.

How to Make Soft-Boiled Eggs

I prefer to eat my savory with a jammy, soft-boiled egg, which means that the yolk is partially cooked and thick. But not to the extent that a hard-boiled egg is, giving the golden yolk the texture of jam. It’s an incredibly delicious way to add protein to a meal.

To make soft-boiled eggs, simply bring a pot of water to a simmer. Lower in your eggs with a spoon, and let them simmer for 7 minutes. (If you prefer runnier yolks, cook for 6 minutes, a firmer yolk, 8 minutes. It’s all up to you!) Remove eggs with a slotted spoon and plunge into an ice bath. Let them cool, then peel eggs under cold water starting with the wider bottom (which makes it easier).

Soft-boiled eggs can be stored in the refrigerator for 3 days.

More Oatmeal Recipes:

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savory oatmeal with an egg, greens, chili oil

Savory Miso Oatmeal with Jammy Egg

Topped with a soft-boiled egg, greens, and chili oil, this savory miso oatmeal is an absolutely delicious way to eat breakfast. Old-fashioned oats are the base, which are full of hearty fiber.
5 from 11 votes
Prep Time :10 minutes
Yield: 3 servings
Author: Amanda Paa




  • 1 1/2 cups old fashioned oats
  • 3 cups water
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground ginger
  • 1 1/2 tablespoons white miso
  • 1 1/2 teaspoons sesame oil
  • 1 bunch lacinato kale, leaves removed from stems and thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon tamari or soy sauce
  • Toppings: chili oil, sliced green onions, toasted sesame seeds, fresh chilies, flaky salt

Soft Boiled Eggs

  • 2 to 3 large eggs
  • water


For Soft-Boiled Eggs

  • Bring a pot of water to a simmer. Lower in your eggs with a spoon, and let them gently boil for 7 minutes. (If you prefer runnier yolks, cook for 6 minutes, a firmer yolk, 8 minutes. It's all up to you!) Remove eggs with a slotted spoon and plunge into an ice bath. Let them cool, then peel eggs under cold water starting with the wider bottom (which makes it easier). Refrigerate eggs for up to 3 days.

For Oatmeal

  • Bring oats, water, salt, and ginger to a simmer over medium heat. Stir often and cook for 8 minutes, until oats are softened and thickened. Remove from heat, whisk in miso and sesame oil. Cover and let sit for 5 minutes.
  • In a skillet, heat 1 tablespoon olive oil over medium heat. Add kale and tamari, cooking over medium high heat until kale is wilted. Remove from heat and set aside.
  • Serve with soft boiled egg, sautéed kale, chili oil, green onions, and sesame seeds. ⠀


You can prep the eggs, oatmeal, and greens all in advance. They will stay good in the refrigerator for 3-4 days. Then just rewarm the oatmeal (loosening with a bit of water) and top with the egg, greens, and other topping ingredients. 

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January 17, 2022


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  1. JoAnna Hopson

    5 stars
    I love this recipe. It was so full of flavor. I wasn’t able to make the softball eggs because I was all out but I scrambled some egg whites. It worked well too. Thanks again for sharing this recipe.

    • Amanda Paa

      Glad you enjoyed it!

  2. Jay

    5 stars
    This is fabulous! I thought my friend was just messing with me when I posted on Instagram about what to do with leftover miso, and she recommended adding it to oatmeal. Found this recipe and may never be the same. I also added sliced avocado.

    • Amanda Paa

      So glad you found a new and delicious use for miso, Jay!

  3. Song

    5 stars
    I tried this recipe twice – it was finger-licking good.
    The flavors really balance well together – really enjoyed the umami flavor + chili oil + jammy egg.
    I am a fan of yours now, keep the recipes rolling. Esp dairy and meat free (eggs are ok) rolling!!!

    • Amanda Paa

      Love to hear that you enjoyed it!

  4. Claire

    5 stars
    A cozy start on a chilly morning. I’m a chili oil fan, so I slightly reduced the miso and sesame oil to help that flavor come through. Definitely include the jammy egg. Great recipe, Amanda!

  5. Abby

    5 stars
    Just recently got on the savory oatmeal train and this rendition was great! I cooked the oats in homemade vegetable broth and added a little garlic while sauteeing the kale, and next time I’ll use fresh grated ginger in the oats. Don’t skip the chili crisp, crispy egg, and furikake to top it off! 🤌🏼

  6. sera

    5 stars
    Oh wow this is good! I don’t know why I haven’t tried savory oatmeal before but this is perfect! I used jarred ginger instead of dried because I had it on hand but otherwise I made it as written. I’m going to try it with some kimchi on in tomorrow because I scraped the end of my jar of chili crunch for this bowl. But seriously, this is going to happen a lot in my house.

    • Amanda Paa

      Can’t wait to try it with kimchi!

  7. Nannie

    5 stars
    This was really delicious. I’ve been craving savory food for breakfast – I love to start the day with some veggies. This really hit the spot and kept me fueled and energized for hours. Power breakfast! Thank you!

    • Amanda Paa

      So glad you enjoyed it, Nannie!