Savory Oatmeal with Miso Butter
Welcome to the future, where savory oatmeal is made up and the internet points matter. Savory oats with miso butter has become a recent breakfast favorite of mine, and I encourage everyone to hop on the trend wagon that is savory oats.
“But Pâté, savory oatmeal? Why? Why not just add berries or use grits?” Because food trends and new textures, you curious nugget. But seriously, steel cut oats are a great staple for you to have at home and are more versatile than you think. If you’re wondering where to start, try making anything you might make with grits instead with savory oats and get experimental. Oats are super filling and easy to make, and very nutritional (if you’re into that or w/e).
I made this savory oatmeal recipe using miso butter. You might remember a few posts back when we made miso clam chowder also using miso paste. If not, miso paste is just a salty, delicious umami bomb additive you need to have at home. It’s the perfect savory blast to make great savory oats.
To add some crunch to these creamy oats, I also included some fried garlic. Fried garlic is the easiest garnish to make in a snap and pretty much makes everything more delicious.
I additionally topped my savory oatmeal with some scallions fresh out of my planter. If you’re wondering how to cut your scallions in those fun diamond shapes like in the restaurants, it’s easy! It’s called cutting on a bias, and there’s a great video tutorial of it here.
Savory Oatmeal with Miso Butter Recipe
- 3 cups milk
- 1 cup water
- 3/4 cups steel cut oats
- 2 tablespoons vegetable oil
- 4 gloves garlic, minced
- One bunch scallions, cut on bias
- 2 tablespoons unsalted butter
- One handful beech mushrooms (or any mushroom you like)
- 4 tablespoons unsalted butter
- 1 tablespoon and 1 teaspoon miso paste
- Black pepper
- 2 large eggs
- Make oats. Bring water and milk to boil in a medium saucepan over medium heat until simmering.
- Stir in oats and reduce heat to a low simmer, for 25-30 minutes or until at desired texture.
- Fry garlic. Heat the 2 tablespoons of vegetable oil in a small skillet.
- Add the minced garlic and cook over moderate heat until golden, 3 minutes. Immediately drain on paper towels.
- Cut scallions: Cut a bunch of scallions on a long bias.
- Sauté mushrooms: Heat a large pan and add butter. Once melted, add a portion of the cut scallions (reserving a generous amount for ganish). Sauté until fragrant and starting to brown.
- Add the mushrooms to the pan and cook until shrunken to about ½ the original size and browned.
- Make miso butter: Melt butter in a small saucepan over medium heat. Swirl the pan until the butter begins to brown (you’ll see some speckles of brown at the bottom of the pan), about 3 minutes.
- Remove the butter from heat and whisk in miso with a bit of cracked pepper.
- Fry two eggs, sunny side up.
- Plate. In a large bowl, scoop savory oatmeal. Top with fried egg, miso butter, fried garlic and scallions.
Made savory oats with miso butter at home? Tag your savory oatmeal photos with #PateSmith or share them in the comments for the chance to be featured onsite!