From the kitchen
Soy Milk Miso Caramel Overnight Oats
Rolled oats soaked overnight in soy milk, maple syrup and white miso for a rounded sweet-salty breakfast without a cooked caramel stage.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 1 cup rolled oats
- 1 1/4 cups plain unsweetened soy milk
- 2 tbsp maple syrup
- 1 tsp white miso paste
- Pinch of salt, only if needed
Method
- Whisk miso with 2 tbsp of the measured soy milk until smooth. Add remaining milk and maple syrup.
- Stir in rolled oats. Taste the liquid before adding any salt.
- Divide between two covered jars and refrigerate for at least 6 hours or overnight.
- Stir thoroughly before eating and add a splash of soy milk if a looser consistency is preferred.
Cook with confidence
Before you start
What to expect
Overnight oats with maple sweetness and a small savory miso accent.
Before you begin
This is a maple-miso mixture; no caramel is cooked in this recipe.
The important cue
Dissolve the miso before stirring in the oats.
At the table
Chill overnight and stir well before serving.
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