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