This savory miso sesame scallion oatmeal is a warm, umami-packed breakfast that’s creamy and deeply satisfying. It’s ready in minutes and perfect for chilly mornings. This savory oatmeal will change your breakfast game.
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Why You’ll Love This Miso Sesame Scallion Oatmeal
- Flavor revelation: Savory, umami-rich oats completely change your perspective.
- Incredibly versatile: A blank canvas for your favorite savory toppings.
- Under 15 minutes: A quick, one-pot meal perfect for busy mornings.
- Deeply satisfying: The combination of fiber, protein, and healthy fats keeps you full.
Ingredients & Tools
- 1 cup rolled oats (old-fashioned, not instant)
- 2 cups water or vegetable broth
- 1 ½ tbsp white or yellow miso paste
- 2 tsp toasted sesame oil
- 1 tbsp soy sauce or tamari
- 3 scallions, thinly sliced
- 1 tbsp white sesame seeds
- 1 soft-boiled or fried egg per serving (optional, but recommended)
- Pinch of red pepper flakes (optional, for heat)
Tools: A small saucepan, a whisk or fork, and bowls for serving.
Notes: Using good-quality miso paste and toasted sesame oil really makes a difference. Don’t skip the scallions—their fresh bite cuts through the richness.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 14 g |
| Fat: | 12 g |
| Carbs: | 40 g |
| Fiber: | 7 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 (shiro) miso is milder and slightly sweeter, which works beautifully here. Yellow miso is a bit stronger, but still great. I’d avoid very dark, aged miso like red or hatcho for this recipe, as their flavors can be overpowering.
- Can I use quick oats? You can, but the texture will be much softer and less distinct. Old-fashioned rolled oats give you that perfect, creamy-yet-chewy bite that holds up to the savory toppings.
- Don’t add the miso directly to boiling water. Miso is a fermented product, and boiling it can kill off some of its beneficial bacteria and dull its complex flavor. The trick is to dissolve it in a little hot liquid off the heat.
- Toast your sesame seeds. If you have raw sesame seeds, toast them in a dry pan for a minute or two until fragrant. It unlocks a nutty depth that really elevates the whole dish.
How to Make Miso Sesame Scallion Oatmeal
Step 1: Start by toasting your oats. This is a little secret step that makes a huge difference. In a dry saucepan over medium heat, add your rolled oats. Stir them for 2-3 minutes until they smell warm and nutty. You’ll notice the color doesn’t change much, but the aroma will—this simple step adds a wonderful depth of flavor and prevents the oatmeal from being gluey.
Step 2: Cook the oats. Pour in your water or broth and bring everything to a gentle boil. Once boiling, reduce the heat to a low simmer. Let it cook for about 5-7 minutes, stirring occasionally, until the oats have absorbed most of the liquid and are tender and creamy. You want it to be a little looser than you think, as it will thicken up as it sits.
Step 3: Prepare the miso mixture. While the oats are cooking, this is your moment to prep the flavor base. In a small bowl, scoop out your miso paste. Add the soy sauce and toasted sesame oil. Now, ladle in a few tablespoons of the hot liquid from the cooking oats. Use a whisk or a fork to vigorously mix until the miso is completely dissolved and you have a smooth, thin paste. This tempers the miso so it blends seamlessly into the oatmeal.
Step 4: Combine everything. Turn off the heat under your oatmeal. Stir in the miso-sesame mixture, making sure it’s fully incorporated. The oatmeal will take on a beautiful tan color and the kitchen will fill with that incredible savory aroma. Now, stir in about two-thirds of your sliced scallions, saving the rest for a fresh garnish.
Step 5: Assemble your bowls. Divide the savory oatmeal between two bowls. Top with your soft-boiled or fried egg, if using. The runny yolk acts as a bonus sauce—it’s divine. Finish with the remaining fresh scallions, a generous sprinkle of toasted sesame seeds, and a pinch of red pepper flakes for a touch of heat. Serve immediately while it’s hot and comforting.
Storage & Freshness Guide
- Fridge: Store cooled oatmeal in an airtight container for up to 3 days.
- Freezer: Not recommended; texture becomes grainy upon thawing.
- Reviving: Reheat gently on the stovetop with a splash of water or broth to loosen.
Serving Suggestions
Complementary Dishes
- Simple side salad with ginger dressing — The bright, zesty flavors of the ginger will cleanse the palate between bites of the rich, savory oatmeal.
- Pan-seared mushrooms — Sautéed shiitake or cremini mushrooms with a splash of soy sauce add an extra layer of earthy, meaty texture.
- Quick-pickled cucumbers — Their sharp, acidic crunch provides a fantastic contrast to the creamy, warm base of the oats.
Drinks
- Hot green tea (sencha or genmaicha) — The grassy, slightly astringent notes of green tea complement the umami flavors without overpowering them.
- Warm ginger tea — A spicy, soothing cup of ginger tea enhances the warming qualities of the meal and aids digestion.
- Cold-brewed barley tea (mugicha) — Its nutty, toasty flavor is a caffeine-free option that pairs surprisingly well with the sesame and miso.
Something Sweet
- A small bowl of fresh mandarin oranges — Their sweet, citrusy burst is a light and refreshing way to end a savory breakfast.
- A square of dark chocolate with sesame — The bitter chocolate and nutty sesame create a sophisticated, not-too-sweet finish.
- Matcha latte — If you’re not done with your umami fix, a subtly sweet matcha latte continues the theme in a creamy, dessert-like form.
Top Mistakes to Avoid
- Mistake: Boiling the miso. Adding miso paste directly into a boiling pot will compromise its delicate, fermented flavor and reduce its nutritional benefits. Always dissolve it off the heat.
- Mistake: Using instant oatmeal packets. These are often pre-sweetened and contain additives that will clash horribly with the savory profile. Stick to plain, old-fashioned rolled oats.
- Mistake: Skipping the oat toasting step. I know it’s tempting to just add liquid and go, but toasting the oats first is what gives this dish its nutty, robust backbone. It only takes two minutes and is totally worth it.
- Mistake: Overcooking the oats into mush. Keep an eye on them and take the pot off the heat when the oats are tender but still have a slight chew. They continue to absorb liquid as they sit.
Expert Tips
- Tip: Make a double batch for meal prep. This oatmeal reheats beautifully. Store it without the egg topping in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water to loosen
Miso Sesame Scallion Oatmeal
Discover savory Miso Sesame Scallion Oatmeal! This umami-packed breakfast is ready in 15 minutes and will change your morning routine. Get the easy recipe now!
Ingredients
For the Ingredients & Tools
-
1 cup rolled oats (old-fashioned, not instant)
-
2 cups water or vegetable broth
-
1 ½ tbsp white or yellow miso paste
-
2 tsp toasted sesame oil
-
1 tbsp soy sauce or tamari
-
3 scallions (thinly sliced)
-
1 tbsp white sesame seeds
-
1 soft-boiled or fried egg (per serving, optional but recommended)
-
1 pinch red pepper flakes (optional, for heat)
Instructions
-
Start by toasting your oats. In a dry saucepan over medium heat, add your rolled oats. Stir them for 2-3 minutes until they smell warm and nutty.01
-
Cook the oats. Pour in your water or broth and bring everything to a gentle boil. Once boiling, reduce the heat to a low simmer. Let it cook for about 5-7 minutes, stirring occasionally, until the oats have absorbed most of the liquid and are tender and creamy.02
-
Prepare the miso mixture. While the oats are cooking, in a small bowl, scoop out your miso paste. Add the soy sauce and toasted sesame oil. Now, ladle in a few tablespoons of the hot liquid from the cooking oats. Use a whisk or a fork to vigorously mix until the miso is completely dissolved and you have a smooth, thin paste.03
-
Combine everything. Turn off the heat under your oatmeal. Stir in the miso-sesame mixture, making sure it’s fully incorporated. Now, stir in about two-thirds of your sliced scallions, saving the rest for a fresh garnish.04
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Assemble your bowls. Divide the savory oatmeal between two bowls. Top with your soft-boiled or fried egg, if using. Finish with the remaining fresh scallions, a generous sprinkle of toasted sesame seeds, and a pinch of red pepper flakes for a touch of heat. Serve immediately while it’s hot and comforting.05
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