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Overnight Miso Barley Oatmeal

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.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Breakfast, Main Course
Cuisine: American, Asian
Keyword: savory oatmeal, overnight oats, barley oatmeal, miso oatmeal
Servings: 2


  • 2 cups water
  • ¼ cup pearl barley
  • ¼ cup steel cut oats
  • teaspoon kosher salt
  • 1 Tablespoon miso paste*
  • toasted sesame oil, for drizzling
  • chopped green onions, scallions
  • freshly ground black pepper, to taste


  • 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. 


  • 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. 
Storing leftovers: Transfer any leftover barley oatmeal to an airtight container in the fridge. Will keep for 3 days. Reheat in the microwave. Add additional water to thin out oatmeal, as needed.