Step 1

To reduce cooking time, flash cook the steel cut oatmeal before you got to sleep. Mix the oats and 3 1/2 cups water in a medium sized pot. Bring them to a boil. Remove the pot from heat, cover, and let it sit overnight (no need to refrigerate).

Step 2

In the morning, bring the oatmeal to a simmer once again. Simmer for 15-20 minutes, stirring frequently, or until the steel cut oats are tender but still chewy. If you don't wish to flash cook the oatmeal, simply bring the oats and water to a boil as directed above, then cook for 30-40 minutes for the desired texture.

Step 3

While the oats cook, heat the oil or broth in a large skillet. Add the shallots and cook for a minute, or until they're fragrant. Add the mushrooms. Cover and cook for 8 minutes, or until the mushrooms have released all of their juices and shrunken down. Add the kale. Cover the skillet and allow the kale to steam cook for 2 minutes, or until wilted.

Step 4

Whisk together 2 tablespoons of warm water, the miso, tahini, and tamari. Stir this mixture into the cooked steel cut oats, along with the nutritional yeast. Then, stir in the cooked vegetables. Mix everything well and divide it into serving bowls. Top as desired, and enjoy!