How to make it

  • Cook oatmeal in 3 cups of water for about 7 to 10 minutes
  • Remove from heat and pour into a glass or ceramic bowl
  • Allow the mixture to cool until it is body temperature (about 15 to 20 minutes)
  • When mixture is cool add two generous tablespoons of unpasteurized miso and stir until the miso is dissolved
  • Cover the mixture and leave overnight or prepare in the morning and leave for at least 8 to 10 hours (Do Not add salt as that inhibits the enzymatic process)
  • The enzymes in the miso with have nearly liquified the oatmeal during this time
  • Now, pour this mixture into a blender and puree very well
  • strain and serve hot or cold with ginger, cinnamon, five spice, vanilla or rum flavorings or your favorite flavors.
  • NOTE: If you heat this mixture just heat to warm not hot so that the enzymes will not be destroyed. Serve it cold for the most nutrition. I serve this in a 6 ounce cup that I warm for only 40 seconds in the microwave. It can also be warmed in a hot water bath in a sake bottle.
  • Mix a little left over coffee with this drink for a little morning buzz!zzzzz
  • Great instead of coffee for those trying to kick it.
  • The miso breaks down during the marinade process and leaves no taste whatsoever, so you have a nutritious drink full of protein and B vitamins as well as the vitamins from the oatmeal
  • This is really a good drink for the very elderly who have a hard time eating or have digestion problems and children will love it.
  • The enzymes from the miso assist digestion, it is rather like eating yoghurt.
  • Unpasteurized miso can be obtained from various websites that carry Mitoku miso. Check the Mitoku website for stores that you can order from if you live far from whole food or natural food stores. I use their unpasteurized organic dark red "medicinal miso for this drink. (macrobiotic)

Reviews & Comments 9

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  • I_Fortuna 5 years ago
    BTW, my new user name is I_Fortuna. Many of my recipes are still under the user name fortuna. So look for new recipes coming to you from I_Fortuna.
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  • I_Fortuna 5 years ago
    Hi everyone! Sorry to have been gone so long. My other computer crashed and I got sidetracked but now I am back. I notice someone had a question about the extra 2 cups of water. If the mixture is too strong for your taste you can add up to 2 cups of water to dilute it. I love the flavor so I only dilute it by one cup. The mixture does turn to liquid due to the enzymes in the miso so nearly all the oatmeal is broken down. Just add water to taste. I add a little nectresse. This is a very energizing drink and I hope you will try it.
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  • mama_j 9 years ago
    This looks very appealing - I have read your recipe several times and can't figure out what the 2 cups of water later is for? Please clarify. Could be I'm missing something. Thanks.
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    " It was excellent "
    kidaria ate it and said...
    Interesting combination with th miso! I had something similar but it was sweeten with honey. The miso make it more nutrious!
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  • fortuna 10 years ago
    By the way, be sure that any utensils used in this process are extremely clean and if you like sterilize them with boiling water first if you are concerned about harmful bacteria.
    I understand that some folks who actually make the miso and other fermented products actually spray their hands with ehtyl? alcohol, I think, if they are going to be using their hands to mix or touch the food, culture or utensils, etc.
    I just make sure I use a clean utensil when stirring the mixture and a clean spoon when measuring out the miso.
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  • fortuna 10 years ago
    Hi Noir,
    I just leave it out on the counter unless it is really hot. Room temp (about 70-75 degrees) in our house is normal. The fridge might be too cold for the enzymes to proliferate well. It would probably just take longer in the fridge.
    I leave it overnight and in the morning I blend it, dilute it,strain and warm it a little or add ice depending on my mood LOL
    Leaving it out overnight does not seem to be a problem, however, I would refrigerate the remainder once it is blended and strained.
    For one thing the concoction is boiled for several minutes then cooled before adding the miso, so once it is covered with a clean cloth, harmful bacteria should not be a problem.
    Hope this helps, let me know if you have any other questions. I will do my best to answer and thanks for commenting. : )
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  • noir 10 years ago
    Looking at Step 5...Cover the mixture and leave overnight or prepare in the morning and leave for at least 8 to 10 hours (Do Not add salt as that inhibits the enzymatic process)...Does this mean leave it out on the counter or put it in the fridge?
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  • fortuna 10 years ago
    Let me know how you like it and what your favorite flavors are.
    Thanks for looking! I hope you enjoy!
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  • darbar 10 years ago
    This looks really interesting! I'm going to give it a try. Thanks.
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