Miso Milk Oats 2.0

• 1 cup steel cut oats (preferably Bob's Red Mill)
• 2 cups whole milk
• 2 cups water
• 1-2 tablespoons white miso paste
• 1/2 teaspoon salt
• 2 bananas, preferably cold from the fridge
• 4 tablespoons ground flaxseed
• 1/2 cup toasted walnuts
• 1/2 cup toasted rice (optional, but adds a nice crunch factor)
• 2 tablespoons maple syrup
• pinch flaky salt like Maldon
• 2 - 4 tablespoons butter

1. Combine oats, milk, water, and salt in a large pot, cover, and set over high heat. Set a timer for 5 - 6 minutes so you don't forget about it and it overflows everywhere! As soon as it comes to a boil, turn it down to a simmer and set the lid ajar. Simmer at lowest heat for 25 - 30 min.
2. Once the oats have finished cooking, turn off the heat and put the cover all the way back on so they continue cooking a bit and not too much liquid evaporates. Leave on counter until the oats have cooled to roughly body temperature. At this point, spoon the miso paste into a bowl. Add a few spoonfuls of cooked oats to the bowl and mix well to combine oats and miso into a paste. Then add the paste back into the pot of oats and stir well.
3. Leave the oats in the fridge overnight.
4. In the morning, heat up your oats. As they heat, get 4 bowls ready. Into each bowl, put 1 tablespoon ground flaxseed, maple syrup, and butter. Also prepare a separate container or small plate for the bananas. Slice the bananas and fan out across the plate. Atop the bananas, sprinkle the toasted rice, toasted walnuts, and flaky salt.
5. When the oats are hot, divide between each of the 4 bowls and mix well to distribute the butter, flaxseed, and maple syrup throughout the oats. rnrnAs you're eating the oats, put a banana slice on your spoon, then dip into a bite of oats.

oats, milk, water, white miso, salt, bananas, ground flaxseed, walnuts, rice, maple syrup, flaky salt, butter

Taken from food52.com/recipes/81636-miso-milk-oats-2-0 (may not work)