In a medium saucepan, warm the extra-virgin olive oil over medium heat. Add the minced shallot and cook, stirring frequently, for about 3 minutes until softened and fragrant. Stir in the garlic and steel-cut oats, toasting for one minute more until the oats release a nutty aroma.

Pour in the vegetable broth, then add the sea salt, smoked paprika, a few grinds of black pepper, and the bay leaf. Bring the mixture to a boil, then immediately reduce the heat to maintain a gentle simmer.

Cook, stirring occasionally, for 20-25 minutes, until the oats are tender with a slight chew and have absorbed most of the liquid, forming a thick, creamy porridge.

Remove the pan from the heat and discard the bay leaf. Stir in the white miso paste until it is fully dissolved.

Divide the creamy oats between two bowls. Artfully arrange your desired toppings, such as a poached egg, sautéed vegetables, and avocado slices. Finish with a sprinkle of fresh scallions, microgreens, a dash of hot sauce, and a final squeeze of lemon juice just before serving.