Savory Oatmeal Bowl

episode #22 of 30-minute budget meals

Happy Friday from tired ole me! I got back from Alaska last night around 1am, and I woke up feeling exhausted but warm and fuzzy. I’m settling back into my routine, but I had such an amazing time that I don’t even care about the fatigue. I’ll touch more on my trip next week, but I didn’t expect to love Alaska as much as I did. Magical.

This week’s recipe is a highly requested one: Savory Miso Soy Oatmeal with Soft Boiled Eggs!

I discovered savory oatmeal all the way back in 2012 when I was a wee 21-year-old attending NYU. There was a spot in Greenwich Village called OatMeals that had a savory menu, and it absolutely rocked my world. I’m pretty sure I only ate there once, but I began making savory oatmeal all the time at home (you can look at this horrendous old blog post of mine from 2012).

I go in and out of making savory oatmeal these days, but my friend Christy Wang (aka girlfromcalifornia) posted some miso oats a couple months back, and now I’m back on the savory oats train.

Oats are just a grain, like wheat, rice, etc., so think of savory oats as another form of pasta, risotto, a rice bowl, etc. We tend to see oatmeal served with fruit, but it is a neutral flavor, so there’s no reason it cannot be paired with salty ingredients as well.

There are many ways to eat savory oats, but this one has a little miso and soy and is topped with soft-boiled eggs. I also like to cook the oats in broth for more flavor.

If you’re going for minimal budget, leave out the miso paste (it will still be delicious), and use vegetable broth. If you’re less concerned about budget, I like to add in the miso and use bone broth to cook the oats.

RECIPE!

Savory Oatmeal Bowl

Ingredients (serves 1)