Who says oatmeal can only be sweet? If you’re looking to get more a little more out of the foods you eat, consider Meredith Youngson’s new cookbook Super Foods. In the book, Youngson explores 75 adaptogen-packed recipes to boost immunity, sleep, beauty and wellness, including this recipe for Savoury Miso Oatmeal with Green Onions. The digestion-supporting recipe is high in fibre and is a vehicle for any veggies you have on hand. A hard boiled egg and umami-powered miso make it a perfect any-time-of-day kind of meal.
Savoury Oatmeal With Miso and Green Onions
Savoury Miso Oatmeal with Green Onions is a high-fiber, umami-packed breakfast or anytime meal. Made with miso, a hard-boiled egg, and your choice of vegetables, it’s a nourishing and digestion-friendly recipe.
Ingredients
- 1 tbsp coconut oil, ghee or butter
- ¾ cup quick-cooking oats
- 2 green onions thinly sliced, divided
- 2 cups water, bone broth or vegetable broth (or a combination)
- 1 tbsp white miso paste
- salt
- freshly ground black pepper
- soft-boiled or hard-boiled eggs, toasted sesame seeds, sriracha and/or tamari for serving (optional)
Instructions
- In a medium saucepan, combine the coconut oil, oats, and half of the green onions. Cook over medium heat for 3 to 4 minutes, until the oats are aromatic and take on a bit of colour.
- Add the water and bring to a simmer over medium-high heat.
- Reduce the heat to medium-low. Cover and cook for 8 to 12 minutes, stirring occasionally, until the mixture is creamy and most of the water has been absorbed.
- Stir in the miso until it dissolves. Taste and season with salt and pepper if needed. Serve immediately with the remaining green onions and any or all of the suggested toppings.
Notes
Extra veggies hanging around your fridge or freezer? Give them a quick sauté and add them in to bolster your savoury porridge. Cauliflower, mushrooms, spinach and frozen peas are a few of my faves to stir in for extra nutrients and fibre.
