Miso Oats

Prep Time: 1 Min

Cook Time: 15 Mins

Total Time: 16 Mins

Serves: 2

The best savory oatmeal bowl! Miso oats, eggs, sesame seeds, and green onions. A quick and easy breakfast bowl packed with protein to keep you satiated until lunch. For an even quicker weekday breakfast, cook a big batch of eggs and shell the eggs when ready to eat.

Ingredients

2/3 cup rolled oats

1 tablespoon white miso

2-4 eggs

Sesame seeds

2 teaspoons thinly sliced green onion or chives 

Directions

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1. Add the eggs to a small saucepan and cover with water by an inch. Bring water almost to a boil over high heat. Remove from heat and cover the pot. Let sit in the warm water for 5-7 minutes for soft-cooked eggs that can be removed from the shell or 10-12 minutes for hard-boiled eggs. Then dump out the warm water and chill the eggs in cold water to prevent the yolk surface from turning green. Shell the eggs and cut in half lengthwise.   

2. Combine 1 1/3 cup water and 2/3 cup oats in a small saucepan and bring to a boil over high heat. Once boiling reduce heat to low and simmer until cooked to your desired doneness, about 5-10 minutes. If it’s getting too dry add a little more water. 

3. Transfer the oats to bowls and top with eggs, sesame seeds, and green onions.

• Storing Tips

  Leftovers keep for 3-4 days in the refrigerator. To keep the eggs fresh, only shell when about to eat.  

• Nutrition

  Per 1 serving (2 total):

  *assumed 1.5 eggs each

  Calories: 242

  Carbohydrates: 21g

  Protein: 14g

  Fat: 11g

  Saturated Fat: 3g

  Fiber: 3g

  Sugar: 2g

• Notes

  For hard-cooked eggs that are reliably easy to shell use eggs that are a week or two old.