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A top down view of a bowl of miso oatmeal topped with avocado.
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4.94 from 15 votes

Miso Breakfast Oats

Instant pot miso flavoured steel cut oats with kale and avocado
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Course: Breakfast
Cuisine: Fusion
Diet: Vegan, Vegetarian
Servings: 2
Calories: 392kcal
Author: Courtney

Equipment

  • Instant Pot

Ingredients

  • ½ cup steel cut oats uncooked
  • 1 cup unsweetened almond milk
  • 1 cup water
  • 1 cup frozen chopped kale
  • 1 Tablespoon miso paste
  • 4 Tablespoons nutritional yeast
  • 1 teaspoon tamari
  • 1 Tablespoon tahini
  • ½ avocado diced
  • 2 green onion sliced

Instructions

  • place the steel cut oats, water and almond milk in your instant pot and cook for 8 minutes.  When the oats have finished cooking, allow the pressure to automatically release for 6 minutes, then manually release.
  • set your instant pot to saute, and stir in the frozen kale, miso paste, tahini, tamari and nutritional yeast.  Cook while stirring for 2-3 minutes to heat up the frozen kale.
  • Divide the oats between 2 bowls and top with avocado and green onions

Nutrition

Calories: 392kcal | Carbohydrates: 45g | Protein: 20g | Fat: 17g | Saturated Fat: 2g | Sodium: 674mg | Potassium: 800mg | Fiber: 13g | Sugar: 1g | Vitamin A: 3552IU | Vitamin C: 48mg | Calcium: 254mg | Iron: 4mg