Description
Savory Miso Overnight Oats deliver a creamy, umami-rich breakfast made with oats, chia, oat milk, and miso kale, topped with a soft-boiled egg and kimchi. It’s a nourishing and flavorful start to your day.
Ingredients
1/3 cup rolled oats
2 teaspoons chia seeds
1/2 cup oat milk (Chobani Oat Milk, Califia Farms Oat Milk, or Silk Almond Milk)
1/4 cup yogurt (Chobani Plain Greek Yogurt or Siggi’s Skyr Plain Yogurt)
Pinch of salt
1/3 cup loosely packed kale
1 teaspoon miso paste (white or yellow miso)
Kimchi (Wildbrine or Cleveland Kitchen)
A small handful chopped cilantro
1 soft-boiled egg
Instructions
1. In a jar or container, combine rolled oats, chia seeds, oat milk, yogurt, and salt. Stir well, cover, and refrigerate overnight.
2. In the morning, heat a skillet over medium heat. Add kale and cook for about 3–4 minutes until slightly charred and wilted. Add two tablespoons water and miso paste, then stir to coat and remove from heat.
3. Spoon the oats into a bowl. Top with the miso kale, soft-boiled egg, kimchi, and cilantro. Serve warm or chilled.
Notes
White or yellow miso offers a balanced flavor for breakfast oats.
If too thick in the morning, stir in a splash of oat milk before serving.
Replace the egg with avocado or roasted chickpeas for a plant-based option.
Top with toasted sesame seeds or a drizzle of olive oil for extra flavor.
The overnight oats base lasts up to three days in the refrigerator.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Breakfast
- Method: No-cook, Stovetop
- Cuisine: Fusion