Oats in the Right Direction: Miso-Spinach Breakfast Bowls

Grab this

• 1 1/2 tablespoons white miso
• 2 teaspoons reduced-sodium tamari
• 1 tablespoon unseasoned rice vinegar
• 1 teaspoon pure maple syrup
• 2 teaspoons toasted sesame oil, divided
• 4 scallions, white and green parts separated and thinly sliced
• 2 teaspoons finely grated fresh ginger
• 2 cups old-fashioned rolled oats
• 2 cups no-salt-added vegan vegetable broth
• 2 cups water
• 2 cups frozen shelled edamame
• 4 packed cups baby spinach
• 2 tablespoons toasted sesame seeds

Do this

1. Whisk the miso, tamari, rice vinegar, maple syrup and 3 tablespoons warm water in a small bowl until completely smooth. Set aside.
2. Heat 1 teaspoon sesame oil in a large saucepan over medium heat. Add the scallion whites and ginger, then cook for 1 minute, stirring, until fragrant.
3. Stir in the rolled oats, vegetable broth, water and frozen edamame. Bring to a gentle simmer, then reduce the heat to medium-low.
4. Cook for 7 to 9 minutes, stirring often, until the oats are creamy and the edamame is hot. Add a splash of water if the mixture becomes thicker than you like.
5. Fold in the spinach a handful at a time and cook for 1 to 2 minutes, just until wilted. Remove the saucepan from the heat.
6. Stir in the miso mixture and remaining 1 teaspoon sesame oil. Divide among four bowls and finish with the scallion greens and toasted sesame seeds. Serve hot.