Overnight Miso Barley Oatmeal
Begin the day with a savory hot breakfast! This overnight miso barley oatmeal features pearl barley and steel cut oats topped with toasted sesame oil.
Servings: 2
Ingredients
- 2 cups water
- ¼ cup pearl barley
- ¼ cup steel cut oats
- ⅛ teaspoon kosher salt
- 1 Tablespoon miso paste*
- toasted sesame oil, for drizzling
- chopped green onions, scallions
- freshly ground black pepper, to taste
Instructions
- In a heavy bottom saucepot, bring water to a boil. Stir in pearl barely, steel cut oats, and salt. Cover pot and remove from heat. Let pot sit covered at room temperature overnight.
- The following morning, set pot over medium heat. Uncover and bring to a boil. Reduce heat to a simmer and cook for 5 minutes, stirring often, until mixture is thick and creamy. If need, add additional water to achieve desired consistency.
- Remove from heat. Stir in miso paste until well distributed. Add more miso paste according to taste.
- Divide oatmeal between two bowls. Serve immediately with fried egg, a drizzle of toasted sesame oil, chopped green onions, and season with freshly ground black pepper.
Notes
- I recommend aka "red" miso or awase "mixed" miso. Shiro "white" miso is much lighter in flavor and as such, requires more than one tablespoon to be noticeable in oatmeal.
- DO NOT USE "quick cook" steel cut oats.