Savoury Oat Porridge to start the day.
Breakfast is probably my favourite meal of the day. You would think that I’d be up every morning cooking up an epic start of the day… Truth is I usually skip it or have something really simple like a boiled egg. Despite my American roots and love of sugary cereals, doughnuts and maple syrup covered pancakes, they really don’t do it for me for breakfast. I like to start my days eating with something savoury. Like this Savoury Oat Porridge.
Which comes to think of it… is why I probably don’t get along with traditional porridge. Those hot wet oats are normally made enjoyable with swirls of maple syrup or dollops of jam. If its sweet, it’s not for me…. that was until I discovered savoury oat porridge.
Savoury oat porridge was set to be one of the food trends of 2018. Not sure if it happened, but I’m hanging on to the coattails of it. When you think about it…. savoury oat porridge really should work, it aligns itself with risotto or congee but made with oats.
It could not be any simpler either. I make savoury oat porridge in my Panasonic Microwave. I’ve had the microwave for a few months now… I never really thought that I could heap praise about a microwave, but I love everything about this microwave. Most importantly it cooks really evenly. Which comes in handy for making this porridge. In my Panasonic Microwave, it takes about 4 minutes from start to finish.
I really have been loving this savoury start to the day. I like to think that the savoury oat porridge is healthy, with the slow release of energy from the oats. The miso is a good vegetable-quality source of B12. B12 has been linked to treating seasonal affective disorder (SAD) seasontreating seasonal affective disorder (SAD) aka Winter Blues. Eggs are rich in protein and vitamin D (Another Winter Blues Buster)
Miso Savoury Porridge
- 50 g Porridge Oats Jordan's Chunky Traditional
- 1 tsp miso paste I use Miso Tasty
- 450 ml Water
- 1 ramen egg quartered
- 1 spring onion sliced
- 1 tsp sesame seeds
- 1 tsp Chui Chow Chili Oil optional
- In a large microwave safe bowl, microwave the water for one minute to warm. Dissolve the miso paste in the water. Stir in the oats.
- Microwave on high for 2 minutes.
- Carefully remove the bowl from the microwave and stir.
- Return to the microwave and cook for a further minute. You are looking for the oats to be cooked, but for it to be a soft almost risotto consistency. You may need to add a splash of water.
- Transfer to a bowl and top with spring onion, sesame seeds and chilli oil (if using). Top with the quartered ramen egg.
- You can make this on the stovetop. Follow the instructions on the oats packet.
- You don’t need to make the ramen egg, a soft boiled egg works just fine.
- Try changing the flavour profile by replacing the miso with a vegetable stock cube.