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Veg, Beans, Grains

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.

Prep: 10 minutes
Cook: 3 minutes
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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.

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.

two savory miso oatmeal bowls made with fermented miso oats, fresh avocado, fresh sliced cherry tomatoes, cooked spinach and cooked mushrooms on a white counter with a green napkin.

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.

Savory Fermented Oatmeal Bowls with Miso Fermented Oats, avocado, cooked mushrooms, fresh tomatoes and spinach.

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.

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

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.

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram

 

Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

author avatar
Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.
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hey i’m kaitlynn, i’m a microbiologist and together with my husband jon we are cultured guru.

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  1. Rebeckah Z.
    09|18|2021

    Quick question: do you need to wait for the oats to cool before adding the miso to get probiotic benefits from the miso? If so, how cool should the oats be?

    Reply
    1. Kaitlynn Fenley
      09|19|2021

      You can wait for the oats to cool a bit if you want to consume the miso microbes alive. Any temp below 120° F will be good.

      Reply

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sourdough discard 🤝 cottage cheese combined tw sourdough discard 🤝 cottage cheese

combined two of the best fermented foods to make the best pancakes. And yes, you can ferment the batter overnight in the fridge for easier digestion. 

My recipe makes 15 pancakes and each serving of 3 pancakes had 17 grams of protein! 

Get the recipe from my recipe index, linked in my profile✨

#sourdough #cottagecheese #pancakes #fermentation
It can suppress overgrowth of Candida albicans, wh It can suppress overgrowth of Candida albicans, while boosting good bacteria in your gut! 

Roasting garlic increases beneficial garlic compounds like diallyl sulfide and diallyl disulfide — or DADS, for short. Both of these compounds have been studied for their anti-inflammatory (anti-cancer), antioxidant, and antifungal properties.

It’s definitely a sauerkraut you should keep in your rotation.

To get the recipe google “garlic sauerkraut.” and you’ll see mine it’s the first one.

Sources:
PMC8777027 (Diallyl Disulfide (DADS) Ameliorates Intestinal Candida albicansInfection by Modulating the Gut microbiota and Metabolites and Providing Intestinal Protection)

https://doi.org/10.3390/fishes9100401 (diallyl disulfide (DADS) shows a substantial increase, with concentrations rising from 1.6 mg/g in non-fermented garlic to 4.8 mg/g in its fermented counterpart, suggesting enhanced bioactivity through fermentation)
✨Cottage Cheese Ice Cream✨with Brown Butter an ✨Cottage Cheese Ice Cream✨with Brown Butter and Vanilla

I know, I know, I’m making everything with cottage cheese right now. But how can I not? Cottage cheese is one of the most protein-rich fermented foods.

If you love ice cream and cheesecake-like flavor, you’ll love this recipe. it’s high in protein, requires only four simple ingredients, and does not require churning. So, you do not need an ice cream maker!

A half-cup serving of this ice cream has 12 grams of protein, making it a healthy and balanced sweet snack. Get the recipe from the recipe index linked in my profile. 

#cottagecheese #icecream
Baked ✨Cottage Cheese✨ Queso Dip It’s crea Baked ✨Cottage Cheese✨ Queso Dip 

It’s creamy, cheesy, and packed with protein, but with fewer calories thanks to the cottage cheese base. And it’s only 6 ingredients +toppings! 

I love it topped with cilantro, diced tomatoes, onions and fresh jalapeños! 

Get the full recipe from my recipe index, linked in my bio. 

#queso #cheese #cottagecheese
Why do you add water to sauerkraut? To that I as Why do you add water to sauerkraut? 

To that I ask: who told y’all you can’t add water to sauerkraut? 

Adding water standardizes my recipes, making sure everyone gets enough brine, regardless of cabbage variability. 

Google “cultured guru sauerkraut” and you’ll see my recipes! 

#sauerkraut #fermentation
Bok choy is similar in texture to Napa cabbage and Bok choy is similar in texture to Napa cabbage and lovely for fermentation. 

Since bok choy and all cabbages grow low and very close to the soil, their microbiome composition is wonderful! This makes all cabbages easy vegetables to ferment, and fermented bok choy is one of my absolute favorites.

Google fermented bok choy and you’ll see my recipe, it’s the first one. ☝🏼 #cabbage #fermentation #homestead 

Ps. I used some tiny weck jar lids for weights in my bigger weck jar and it worked great!
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