Savory Fermented Oatmeal Bowls with Miso Fermented Oats

Fermented Oats

When making fermented oats, it’s best to use thick rolled oats. Never use instant oats or oats with preservatives and added flavors.

My favorite oats to use are Bob’s Red Mill extra thick rolled oats. You can click here to buy them.

Here are all the ingredients you need to make this recipe as it is pictured:

• Thick rolled oats
• Water
• Miso
• Spinach
• Mushrooms, Sliced
• Onion
• Cherry Tomatoes
• Avocado

Savory Miso Oatmeal Bowls with Fermented Oats

If you’ve never tried savory oatmeal, you are missing out! Most people think of oatmeal as a sweet breakfast, but I promise you that oats are even better savory.

There are a lot of ways you can customize savory oats too. You can add protein. Try out adding a poached or fried egg on top.

You can also make this savory oatmeal spicer with some sriracha or chili oil. You can also combine savory and sweet flavors by adding a drizzle of honey or maple syrup.

How to Make Fermented Oatmeal

Miso-fermented oats sound really fancy, but they’re so easy to make. You only need three ingredients, just rolled oats, water, and miso, to start the fermentation.

I enjoy all kinds of miso, but I usually use my 12-month fermented lentil miso. You can get that recipe here. Obviously, you don’t have to wait a year for your homemade miso to finish. You can make this recipe with store-bought miso.

To make the fermented oatmeal, combine the oats, miso, and water and let it ferment overnight before cooking the oats.

Other Recipes with Miso to Try

• Dutch Oven Whole Miso Chicken with Leeks and Winter Squash
• Oven-Baked Marinated Chicken Wings with Kimchi and Miso Sauce
• Jammy Eggs with Greek Yogurt and Miso Butter

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Savory Fermented Oatmeal Bowls with Miso Fermented Oats

Fermented oatmeal is the healthiest way to eat oats! Try these savory miso oatmeal bowls made with miso fermented oats for a nourishing breakfast.

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• Prep: 10 min 10 minutes
• Cook: 3 min 3 minutes
• Total: 13 min 13 minutes

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Ingredients

• 1 Cup thick rolled oats
• water
• 3–5 Tablespoons Miso
• 1 Cup Spinach
• 1 Cup Mushrooms, Sliced
• 1/2 Medium Onion, Chopped
• 1/2 Cup Cherry Tomatoes
• 1 Avocado

Instructions

1. Dissolve three tablespoons of miso in 3 cups of water.
2. Rinse the oats in warm water, then combine them with the miso water mixture. Cover and allow it to ferment overnight.
3. Add the fermented oat mixture to a pot, add a bit more water to thin it out (if necessary), and cook the oats until they are soft.
4. Once the oats are cooked, taste-test them. You can add two more tablespoons of miso for a saltier richer flavor.
5. Lightly cook the onions, mushrooms, and spinach. I like to cook the onions and mushrooms first until soft. Then I add in the spinach and cook until it’s just slightly wilted. 
6. Build a savory breakfast bowl with oats, vegetables, avocado, and fresh cherry tomatoes. Add a soft-boiled or fried egg for more protein.

Kaitlynn Fenley Food Microbiologist and Fermentation Specialist

Kaitlynn is a Food Microbiologist and FSPCA-certified fermentation specialist. An alumna of the LSU College of Science, she combines her academic background in microbiology with her Cajun heritage to create safe and delicious recipes.

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