Creamy Miso Oats (Easy At-Home Breakfast)
TBH creamy miso oats are my hyperfixation breakfast at the moment. I love using part shiitake stock for the base of these oats to give it a little extra flavor and umami notes but I’ve also done it without, and it’s still yummy! If I ever need rehydrated shiitakes for a recipe and don’t end up using the leftover stock right then and there, I always place it in the fridge for later. You can also use some dashi powder instead. Just watch your stove so you don’t over-toast your oats like I did this time!
I used:
- 1 cup old-fashioned rolled oats
- 1 cup hot-brewed shiitake stock (water left over from rehydrating dried shiitakes)
- 1 cup water
- 2-3 tsp white miso paste
- mushrooms + spinach (the shiitakes you rehydrated for the stock work great here!)
- fried egg
- grated parmesan
To make shiitake stock from scratch:
- hot-brew method: add 2 dried shiitakes to a covered pot with 2 cups of boiling hot water and set aside for ~30 minutes until shiitake rehydrate
- cold-brew method: add 2 dried shiitakes to a jar along with 2 cups of water and set in fridge overnight. this yeilds a lighter broth than hot-brewing but it’s easier to make ahead and forget
To make your creamy miso oats:
- add oats to a pot and heat up over medium heat, lightly toast your oats until they smell warm and almost sweet ~3-5 minutes
- pour in your shiitake stock and water, and bring to a boil and let simmer on low heat for ~8-10 minutes, stirring it every couple of minutes. to prevent the content from boiling over, leave the pot lid slightly ajar
- while this is cooking, prep your toppings — for me that meant sautéing down vegetables and frying up some eggs. if you don’t have other plans for your shiitakes from making the stock/dashi, those also make a nice topping!
- once oats look creamy, turn off heat and mix in miso paste to taste
- plate in a bowl and finish off with a dusting of parmesan!