Chickpea Oatmeal with Smoky Chili oil
About recipe
Spice up your morning routine with our Chickpea Miso Oatmeal Chili, featuring the bold kick of Trouble and Spice’s Smokin’ Senorita – Mexican Crispy Chili Oil. This unique recipe marries the comforting texture of oatmeal with the umami-rich flavor of Choro Koji Chickpea Miso, creating a breakfast experience that is both nourishing and thrilling. Topped with a soft-boiled egg and a sprinkle of gomashio, each spoonful offers a creamy base with a crispy, spicy twist. Perfect for those looking to add a little adventure to their first meal of the day, this dish not only warms you up but also ignites your palate with its vibrant flavors. Dive into this modern twist on oatmeal and let the distinct notes of smoky chili oil transform your breakfast into an extraordinary culinary journey.
Photo and Recipe by @nori_oficial_
Ingredients / For 2 persons
- 1 cup Oatmeal (your favorite)
- 2 cups Water or Oat Milk
- 2 tbsp of Choro Koji Chickpea Miso
- 2 soft-boiled eggs (see recipe below)
- Gomashio, to taste
- Smoky Chili Oil (from Trouble and Spice), to taste
Instructions
1. Soft Boiled Egg:
- ⚫︎ In a saucepan, bring 3 cups of water to a boil.
- ⚫︎ Gently place a room-temperature egg into the boiling water and cook for 6 to 7 minutes.
- ⚫︎ Remove the egg from the water and immediately place it in ice water to stop the cooking process. Once cooled, peel the egg and set it aside.
2. Oatmeal
- ⚫︎ In another saucepan, add 1 cup of oatmeal and 2 cups of water or oat milk. Cook the oatmeal until it reaches your desired consistency.
- ⚫︎ Stir in 2 tablespoons of Choro Koji Chickpea Miso until well dissolved.
3. Assembly:
- ⚫︎ Transfer the cooked oatmeal to a serving bowl.
- ⚫︎ Cut the soft-boiled egg in half and place it on top of the oatmeal.
- ⚫︎ Sprinkle with gomashio and drizzle smoky chili oil over the top to taste.