- 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
- Dissolve three tablespoons of miso in 3 cups of water.
- Rinse the oats in warm water, then combine them with the miso water mixture. Cover and allow it to ferment overnight.
- 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.
- Once the oats are cooked, taste-test them. You can add two more tablespoons of miso for a saltier richer flavor.
- 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.
- Build a savory breakfast bowl with oats, vegetables, avocado, and fresh cherry tomatoes. Add a soft-boiled or fried egg for more protein.
