In medium saucepan, combine coconut oil, oats, and half of the green onions. Cook over medium heat for 3 to 4 minutes, until oats are aromatic and take on a bit of color.

Add water and bring to a simmer over medium-high heat.

Reduce heat to medium-low. Cover and cook for 8 to 12 minutes, stirring occasionally, until mixture is creamy and most of the water has been absorbed.

Stir in the miso until it dissolves. Taste and season with salt and pepper if needed. Serve immediately with remaining green onions and any or all of the suggested toppings.