Savory Chili Crisp Oatmeal
Upgrade your breakfast with these robustly savory miso-infused steel-cut oats. Featuring a satisfyingly chewy texture, these oats are simmered in an umami broth and topped with nutrient-rich sautéed Swiss chard. Finished with a spicy, garlicky crunch from Chinese chili crisp, this healthy morning meal is a flavorful alternative to standard sweet porridge.
Instructions
- 1
Bring the water (4 cup) to a boil in a medium saucepan. Once boiling, whisk in the white miso (1.5 tbsp) until it is completely dissolved.
- 2
Stir in the steel cut oats (1.33 cup). Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the oats are tender but still have a satisfying chewy bite.
- 3
Remove the saucepan from the heat. Cover and let it rest for 5 minutes to allow the oats to thicken. Once thickened, stir in the nutritional yeast (3 tbsp) and soy sauce (1.5 tbsp).
- 4
While the oats are resting, prepare the swiss chard (1 bunch). Separate the center ribs from the leaves; slice the stems thinly and tear the leaves into 2-inch pieces. Keep them separate.
- 5
Heat olive oil (1.5 tbsp) in a large frying pan over medium heat. Sauté the chard stems and the white parts of the scallions (3) for 2 minutes. Add the chard leaves and a salt (1 pinch), cooking for another 2 minutes until the leaves are wilted.
- 6
Divide the hot oatmeal into four bowls. Stir chilli oil (0.5 tbsp) into each bowl. Top with the sautéed greens, the green scallion tops, and optional soft tofu (1 handful).
Nutrition Facts
Per portion