White miso adds an umami flare to this traditionally sweet breakfast staple. If you’re torn between a sweet and savory breakfast option – why not have both? These miso stewed apples perfectly harmonize with the earthy oats underneath.
Miso and Cinnamon Stewed Apple Oats
- Measuring cups/spoon
- Medium-large saucepan
- Cutting board
- Medium skillet
- 3 ¼ cups water divided
- 1 cup milk or non-dairy milk
- 1 cup steel cut oats
- ¼ teaspoon kosher salt
- 4 apples any variety
- 1 teaspoon cinnamon
- ½-1 tablespoon white miso paste
- 1 ½ tablespoons grade A maple syrup
- Place 2 ½ cups water and milk in a medium-large saucepan . Bring to a boil over high heat.
- Stir in the oats and salt when liquid comes to a boil. Return mixture to a steady boil, then reduce the heat to a low simmer.
- Simmer for 20 minutes, stirring every few minutes and scraping along the bottom of the pan to prevent sticking. Continue cooking 5-10 more minutes for creamier oats, adding a splash of water if the oats become too thick. Remove oatmeal from heat.
- Cut the apples into bite sized chunks while oats are cooking.
- Place a medium skillet with ¾ cup water over high heat. Add apples, cooking until softened.
- Reduce heat to medium. Add cinnamon, miso, and maple syrup. Simmer until all the water is dissolved and the apples are cooked through.
- Divide oats and apples into 4, serving together.
- Store in an airtight container in the fridge for 3-4 days, or 2-3 months in the freezer.