having dessert for breakfast so good for this next recipe we're going to be making a savory miso sesame oatmeal that's inspired by japanese rice porridge so we're going to start off with about half of a cup of frozen shelled edamame beans that we're going to add to a bowl and we're going to pour over top a whole lot of boiling water and we're just going to let this sit to thaw out meanwhile to a saucepan we're going to add about a cup of rolled oats and a full can of light coconut milk along with a third of a cup of water half of a vegetable bouillon cube that we're going to crush in there two teaspoons of sesame oil and a quarter of a teaspoon of garlic powder now we're going to bring this all to a boil reduce it to a simmer and cook it for about five to seven minutes once the oats have absorbed most of the liquid we're then gonna add in a stalk of thinly sliced green onion two teaspoons of miso paste one teaspoon of sriracha hot sauce and about a quarter of a teaspoon of ground black pepper then we're going to cook this for another couple of minutes giving it a stir every once in a while and then we're going to remove the pan from the heat now comes time to divide the oatmeal between a couple of bowls and then you can add any toppings you might enjoy we're going to be adding some sliced radishes and some pickled onions over top i've always loved pickled onions and lately we've had a huge jar like this just sitting in the fridge because it is handy to have and we add it to everything into wraps on nourish bowls or even on a savory breakfast like this we do have a recipe for this now on the blog so i'm gonna link that for you in the description box below at this point we can also drain the edamame beans and add it on top of our bowls as well and now these savory bowls are ready to enjoy salty miso nutty sesame and creamy coconut milk are the all-star ingredients that give this oatmeal it's delicious umami flavors for this next recipe we're making a vibrant blueberry almond oatmeal to a saucepan we're going to add in a cup of oats and two cups of plant-based milk we're using almond milk but any milk is fine we're gonna also add in a sliced banana and half of a cup of frozen blueberries along with two tablespoons of ground flax seeds we're then gonna cook this at a gentle boil for about seven to eight minutes in my experience using wild blueberries actually gives this a more vibrant purple color compared to just regular frozen blueberries at least that's my experience from what i buy at the grocery store but if you can't get your hands on wild blueberries don't worry about it even if the color is not as vibrant it's still going to taste as delicious and once the oatmeal is completely cooked we're gonna remove it from the heat and add in about two tablespoons of maple syrup or you could add less if you prefer it less sweet plus half of a teaspoon of pure vanilla extract and about an
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