Savory Miso Oatmeal with Bacon, Greens, and Poached Egg is a hearty, easy, and gut-friendly breakfast bowl! Oats are toasted with white miso paste, then served topped with crispy bacon, wilted kale greens, and a perfectly poached egg. When breakfast needs a change-up, this Savory Miso Oatmeal hits the savory spot!
I think we all remember where we were on this day 17 years ago. Seventeen. It seems like such a short time, though.
I was in 5th grade back then. Shuffled into the school cafeteria along with the rest of my classmates, with really no idea what was happening. I sensed the devastation, the confusion. It was so quiet in that cafeteria. Our principal wheeled in a little TV on a cart and switched on the news. I remember feeling sick and confused. I couldn’t understand it all at 10 years old.
After that day, I never wanted to watch the news again. I wanted to be lost in ignorance, but couldn’t.
I still feel that way sometimes – like I’d rather be lost in not-knowing than knowing and having to sit with the feeling. Especially as it relates to our current state of the nation. At times things feel so chaotic, disordered, and uncertain. We brush it off with funny memes, vine videos (if those are still a thing), and news stories about things that really don’t matter. News and politics feels fake and forced sometimes.
Josh and I haven’t had cable in years. Our news comes from gossip and, occasionally, Facebook. I’m really all right with it. I thought I’d miss cable, but in truth, it’s freed us up for so much more. We travel more, experience more, and have meaningful conversation. In fact, at brunch the other day, we had an hour-long conversation about religion, social media, the Constitution, gender, politics, everything in between. Looking around, most other families in the restaurant were looking down at their phones, totally self-absorbed in their own thing. One thing I’ve always appreciated about my husband is his desire to connect with people. To communicate and have real, deep conversation. Nothing is superficial with him and I admire that quality so much.
We try to not get too caught up in worldly things – something I’ve grown to adore about our marriage. It gets us off our phones, away from the TV, and into each other and the world around us. Neither of us has any desire to get caught up in TV shows, spending our Saturdays on the couch all day engrossed in made-up drama. We do watch our fair share of movies, though.
Anyway, this Savory Miso Oatmeal makes a perfect breakfast or brunch, whether you’re watching the news in your pajamas on a Saturday or rushing to get the kids off to school on a Monday. It’s easy to whip up a large batch and divvy it up for the week! Yes to meal prep!
You all know about my obsession with miso paste (seen here and here!). It’s a fermented food and a natural probiotic, with just a little funky flavor, but perfect for sooooo many types of dishes! Including breakfast! Obviously, I highly recommend buying and using miso paste, but if you’re just not there yet, feel free to omit it. This savory oatmeal will still be amazing without it.
I love a thick, chunky oatmeal. I never cared for the runny stuff. It has to be thick and sturdy, otherwise I won’t eat it. Even sweet oatmeal with cinnamon and berries has to be thick. Truth is, I hated oatmeal as a child and didn’t start appreciating it until late college. I thought it tasted like cardboard back then!
But this Savory Miso Oatmeal is made just like a brunch should be. The miso paste and honey is such a delicate, flavorful combination. I wish I could describe the taste to you! Paired with crispy bacon, wilted kale, a runny poached egg, scallions, and sesame seeds, the flavor is seriously phenomenal.
We’ll toast the oats in a little coconut oil and miso first. Toasting the oats deepens the flavor, making for some seriously epic oatmeal.
While the oatmeal simmers away, the smell of all natural bacon fills the kitchen. I usually bake mine in the oven, but feel free to pan-fry. And then? A perfectly runny poached egg. I think that’s my favorite part!
There are a couple secrets to a perfectly poached egg, and thanks to this video, I got perfect eggs on the first try! It’s easy – I’ll walk you through it. Of course, you could always soft- or hard-boil the eggs or fry them over easy.
If you like this breakfast bowl, make sure to check out these other amazing savory breakfasts!
- Savory Farro & Roasted Tomato Breakfast Bowl
- Sweet Potato & Brussels Sprout Hash with Balsamic Reduction
- Savory Cornmeal Cheddar & Chive Waffles
Okay, okay, enough chit-chat. Let’s have brunch!
Pin this Savory Miso Oatmeal with Bacon, Greens, & Poached Egg for later!
An easy savory breakfast or brunch with gut-friendly miso paste, crispy bacon, wilted kale, and a perfectly poached egg.
- 2 tsp coconut oil
- 1 Tbsp white miso paste
- 2 tsp honey
- 1 c. old fashioned oats (gluten free if needed)
- 2 c. water
- 1/2 tsp salt
- 4 slices natural bacon*
- 1/2 bunch lacinato kale, roughly chopped
- 1 tsp olive oil
- 1 Tbsp apple cider vinegar or white vinegar
- 2 large eggs
- 2 scallions, thinly sliced
- Toasted sesame seeds, for serving
Set a saucepan over medium-high heat; heat the coconut oil and miso paste for 1-2 minutes. When hot, add the honey and oats. Stir frequently until oats are fragrant and toasted. Add the water and salt; bring to a boil. Reduce heat to low and simmer, stirring often, until oats are cooked to the thickness of your liking.
While the oats are cooking, cook the bacon. Preheat the oven to 400 F and line a baking tray with aluminum foil. Bake the bacon at 400 F for 15 minutes, flipping halfway through. Alternatively, pan-fry bacon until crispy; remove to a paper towel.
Add the kale and 1 tsp olive oil to a bowl; massage with your fingers until dark green and tender.
To poach the eggs, fill a small saucepan with water and bring to a boil. Reduce the heat to low until the water is just barely bubbling at the bottom of the pan (there should be no large bubbles at the surface). Add 1 Tbsp apple cider vinegar and stir.
Crack each egg into a small bowl. Using a large spoon, create a vortex in the water. Pour in the egg. Set a timer for 3 minutes; when the timer goes off, remove the poached egg with a slotted spoon.
To serve, spoon the miso oatmeal into two bowls. Crumble the bacon on top. Divide the kale between the bowls and top each bowl with a poached egg. Serve garnished with scallions and toasted sesame seeds.
*For lower fat, use turkey bacon instead.
Nutrition Information per Serving:
Calories: 440 Protein: 24g Carbs: 34g Fat: 24g Fiber: 6g