Miso Porridge Oats

Yes, savoury porridge is a thing.

And totally justifiably so. It’s salty and savoury like a fry-up but lighter, doesn’t make your kitchen smell as much as everything egg-based does, is technically still porridge so you’re within your breakfast comfort zone, but excitingly new enough to count as adventurous. Perfect breakfast.

Miso Porridge Oats

  • 4 heaped tbsp oats (spelt flakes are best but any jumbo oats will do)
  • 1 heaped tsp miso paste
  • 1 tsp chives or 2 cm spring onions, finely chopped
  • 1/2 to 1 cup water
  • 1 tsp sesame seeds
  • dash sesame oil (optional)
  • toppings (optional)

Dry roast the oats and sesame seeds until fragrant (fix yourself a cup of tea in the meantime). Add the sesame oil (if using), then the chives or spring onions and the water. Stir in the miso paste until dissolved and reduce to a simmer until the water is absorbed and the oats are soft with a bit of bite left – al dente, I guess (the amount of water needed depends on your pan size and type of oats so start with a half cup and add more as you go).

Everything is better with toppings, so try whatever tickles your fancy: a poached egg, fresh strawberries, chili flakes – if you want it, go for it, you wild thing!

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