This savory miso scallion oatmeal is a cozy, umami-packed bowl perfect for brunch or a quick dinner. It transforms rolled oats with miso and scallions into a surprisingly complex yet simple meal. Ready in under 15 minutes, this savory oatmeal is a flavorful revelation.
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Why You’ll Love This Miso Scallion Oatmeal
- Flavor revelation: Miso and scallions transform oatmeal into a savory, umami-rich masterpiece.
- Incredibly versatile: Top with an egg, bacon, or mushrooms for a new meal every time.
- Comes together fast: Ready in under 15 minutes for a quick, comforting meal.
- Wonderfully satisfying: The fiber and protein keep you full without feeling heavy.
Ingredients & Tools
- 1 cup old-fashioned rolled oats
- 2 cups water or vegetable broth
- 2 tablespoons white or yellow miso paste
- 4 scallions, thinly sliced
- 1 tablespoon unsalted butter or neutral oil
- 1 teaspoon toasted sesame oil
- 1 soft-boiled or fried egg, for serving (optional)
- To taste: soy sauce, chili crisp, and sesame seeds
Tools: A medium saucepan, a small whisk or fork, and a couple of bowls.
Notes: Use a good, naturally fermented miso for deep umami flavor. Don’t skip the toasted sesame oil—it adds a nutty aroma that ties the dish together.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 12 g |
| Fat: | 14 g |
| Carbs: | 38 g |
| Fiber: | 6 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Before You Start: Tips & Ingredient Notes
- What kind of miso should I use? White or yellow miso is perfect for this recipe. It’s milder and slightly sweeter than red miso, which can be overpowering. If it’s your first time buying miso, look for it in the refrigerated section of most well-stocked supermarkets.
- Can I use quick oats? You can, but the texture will be much softer and less distinct. Old-fashioned rolled oats provide a lovely, chewy texture that holds up well against the savory ingredients. Steel-cut oats will work but require a longer cooking time and more liquid.
- Don’t skip the toasting! Taking an extra minute to toast your dry oats in the pan before adding liquid is a game-changer. It brings out a wonderfully nutty flavor that forms a fantastic foundation for the other savory elements.
- How do I prevent a gloopy texture? The key is to not overcook the oats. Once the liquid is absorbed and the oats are tender, take them off the heat. They will continue to thicken as they sit, so a slightly looser consistency in the pan is what you’re aiming for.
How to Make Miso Scallion Oatmeal
Step 1: Start by preparing your scallions. Thinly slice them, but keep the dark green parts separate from the white and light green parts. The white parts have a stronger, more oniony flavor that we’ll use to build our base, while the delicate greens are a perfect fresh garnish.
Step 2: Place your dry oats in a medium saucepan over medium heat. Toast them for 1-2 minutes, stirring constantly, until they become fragrant. You’ll notice a warm, nutty aroma filling your kitchen—this is exactly what you want! This simple step adds a incredible depth of flavor that makes all the difference.
Step 3: Add the butter or oil to the toasted oats, followed by the white and light green parts of your scallions. Sauté for about a minute, just until the scallions have softened slightly and the whole mixture is sizzling pleasantly. This infuses the fat with that beautiful allium flavor.
Step 4: Now, pour in your water or broth. Bring everything to a lively simmer, then reduce the heat to low. Let it cook gently for about 5-7 minutes, stirring occasionally, until the oats have absorbed most of the liquid and are tender. You’re looking for a creamy but not soupy consistency.
Step 5: Here’s the crucial part: tempering the miso. Spoon the miso paste into a small bowl and add a few tablespoons of the hot cooking liquid from the oatmeal. Use a small whisk or a fork to vigorously mix until the miso is completely dissolved into a smooth, thin paste. This prevents the miso from clumping up in your oatmeal.
Step 6: Remove the oatmeal from the heat. Stir in the dissolved miso mixture and the toasted sesame oil. Taste it—this is your moment to adjust. You might want a splash of soy sauce for more saltiness or a drizzle of chili crisp for heat. The oatmeal should be savory, deeply flavorful, and incredibly aromatic.
Step 7: Divide the finished oatmeal between two bowls. Top with the reserved dark green scallions, a sprinkle of sesame seeds, and if you’re feeling indulgent, a perfectly runny soft-boiled or fried egg. The rich yolk mixing into the savory oats is nothing short of magical.
Storage & Freshness Guide
- Fridge: Store cooled oatmeal in an airtight container for up to 3 days.
- Freezer: Freeze portions for up to 1 month; thaw overnight in fridge before reheating.
- Reviving: Reheat gently with a splash of water or broth to restore creaminess.
Serving Suggestions
Complementary Dishes
- Simple Sautéed Mushrooms — Their earthy, meaty texture is a fantastic contrast to the creamy oats, adding another layer of umami that complements the miso beautifully.
- Quick-Pickled Cucumbers — A little tangy, crunchy element on the side cuts through the richness of the oatmeal and brightens up the entire meal wonderfully.
- Pan-Seared Tofu — For a plant-powered protein boost, crispy tofu slabs add a wonderful textural contrast and make the dish even more filling.
Drinks
- Hot Green Tea — The clean, slightly bitter notes of a good sencha or genmaicha tea cleanse the palate between bites and enhance the overall savory experience.
- Dry Riesling — If you’re enjoying this for dinner, a glass of off-dry white wine with its bright acidity pairs surprisingly well with the miso’s savory depth.
- Sparkling Water with Lemon — The bubbles and citrus are incredibly refreshing and help balance the dish’s rich, savory character perfectly.
Something Sweet
- A Small Bowl of Fresh Berries — After a savory meal, a few sweet-tart raspberries or blueberries provide a lovely, light, and palate-cleansing finish.
- Dark Chocolate Square — A single piece of high-cocoa dark chocolate offers a bittersweet end that doesn’t overwhelm but satisfies that post-meal sweet craving elegantly.
- Matcha Latte — For a cozy, slightly sweet, and beautifully vibrant end to your meal, a warm matcha latte feels like a treat without being overly sugary.
Top Mistakes to Avoid
- Mistake: Adding miso paste directly to the hot pot. High heat kills the delicate probiotics in miso and can make it taste unpleasantly bitter. Always temper it with a bit of liquid first off the heat to preserve its flavor and benefits.
- Mistake: Overcooking the oats into mush. Oats continue to thicken as they cool. If you cook them until they seem “done” in the pan, you’ll end up with a stiff, pasty brick in your bowl. Aim for a slightly looser consistency than you think you need.
- Mist
Miso Scallion Oatmeal
Discover savory Miso Scallion Oatmeal - a quick, umami-rich meal ready in 15 minutes. Perfect for breakfast or dinner. Get the easy recipe now!
Ingredients
For the oatmeal:
-
1 cup old-fashioned rolled oats
-
2 cups water or vegetable broth
-
2 tablespoons white or yellow miso paste
-
4 scallions (thinly sliced)
-
1 tablespoon unsalted butter or neutral oil
-
1 teaspoon toasted sesame oil
-
1 soft-boiled or fried egg (for serving (optional))
-
soy sauce, chili crisp, and sesame seeds (to taste)
Instructions
-
Start by preparing your scallions. Thinly slice them, but keep the dark green parts separate from the white and light green parts. The white parts have a stronger, more oniony flavor that we’ll use to build our base, while the delicate greens are a perfect fresh garnish.01
-
Place your dry oats in a medium saucepan over medium heat. Toast them for 1-2 minutes, stirring constantly, until they become fragrant. You’ll notice a warm, nutty aroma filling your kitchen—this is exactly what you want! This simple step adds a incredible depth of flavor that makes all the difference.02
-
Add the butter or oil to the toasted oats, followed by the white and light green parts of your scallions. Sauté for about a minute, just until the scallions have softened slightly and the whole mixture is sizzling pleasantly. This infuses the fat with that beautiful allium flavor.03
-
Now, pour in your water or broth. Bring everything to a lively simmer, then reduce the heat to low. Let it cook gently for about 5-7 minutes, stirring occasionally, until the oats have absorbed most of the liquid and are tender. You’re looking for a creamy but not soupy consistency.04
-
Here’s the crucial part: tempering the miso. Spoon the miso paste into a small bowl and add a few tablespoons of the hot cooking liquid from the oatmeal. Use a small whisk or a fork to vigorously mix until the miso is completely dissolved into a smooth, thin paste. This prevents the miso from clumping up in your oatmeal.05
-
Remove the oatmeal from the heat. Stir in the dissolved miso mixture and the toasted sesame oil. Taste it—this is your moment to adjust. You might want a splash of soy sauce for more saltiness or a drizzle of chili crisp for heat. The oatmeal should be savory, deeply flavorful, and incredibly aromatic.06
-
Divide the finished oatmeal between two bowls. Top with the reserved dark green scallions, a sprinkle of sesame seeds, and if you’re feeling indulgent, a perfectly runny soft-boiled or fried egg. The rich yolk mixing into the savory oats is nothing short of magical.07
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