Miso Oat Porridge

My sweet tooth doesn’t generally kick in until after breakfast. Unless we’re talking homemade apple pie, I’d rather save the sweet stuff for lunch or dinnertime. This goes not just for crappy sugary cereals, but pancakes and waffles too.

Don’t go all Amanda Bynes on me. I promise you, I do love a big stack of blueberry pancakes fresh off the griddle. However, unless it’s a lazy, off-work morning and nearing close to lunchtime, I usually want to wake up to savory, not sweet.

Miso Oat Porridge

I’ve been seeing a lot of savory takes on oatmeal lately, and given my typical morning temperament, I decided to give one a chance. I chose a recipe from 101 Cookbooks, a blog I’ve been following for quite some time now. The recipes you’ll find there are generally simple but elegant, and always make me want to dive in.

This particular recipe calls for just four ingredients, along with a handful of your chosen toppings. As simple as it is, it really reinvents a morning bowl of oats. Toasty, and slightly salty from the miso, the bowl really becomes what you decide to chop up and throw on top of it.

Radishes

Funny how just a few posts ago I was pleading for help on what to do with radishes. Now I’m eating them for breakfast.

For this, I went with some fresh herbs and minced onion to compliment the miso, and thinly sliced radishes to add a bite to the subtle, sweet flavor of the butter. Delish. I felt great after eating this, and will be adding it to my morning rotation, radishes and all.

Have you tried any interesting versions of savory oatmeal? I’d love to hear about them!

Miso Oat Porridge

Yield: Serves 4

Recipe via 101 Cookbooks

Ingredients

  • -1 Tbsp. butter
  • -1 1/2 cups rolled oats
  • -3 cups water
  • -1 Tbsp. miso, or to taste
  • -Topping options: Thinly sliced radishes, toasted walnuts, toasted sesame seeds, minced parsley/chives/herbs, minced sweet onion, creme fraiche, etc.

Instructions

  1. Melt the butter in a medium saucepan, stir in the oats, and cook until the oats get well-toasted and fragrant, stirring frequently. Stir in the water, and simmer until absorbed. Remove from heat.
  2. Place the miso in a separate bowl, and scoop a few big spoonfuls of the oats into the bowl. Stir well, and then thoroughly fold this miso back into main pot of oats. Taste, and adjust with more miso, until it is to your liking.
  3. Add lots of toppings, and enjoy.
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7 Responses to Miso Oat Porridge

  1. Joanne says:

    i generally go savory for breakfast also! I’d much prefer my pancakes or waffles for dinner. I’ve eyed this on Heidi’s site but haven’t yet attempted it! It’s going to happen, though. Especially since you’ve made it look so gorgeous!

    • grace says:

      Given you’re a savory breakfast fan, you’re going to totally love it! Sprucing it up with some colorful veggies makes breakfast feel so divine.

  2. OK, I would NEVER think to make my oatmeal savory (although, why not? I make my quinoa sweet….so what’s the difference?!). This sounds fantastic…miso?! I love it.

    BTW, I make your berry crumble and posted it on my blog a couple days ago. It was amazing.

    • grace says:

      I know, it’s an interesting concept, right? Oatmeal is such a wonderful neutral base though, so it works lovely with miso.

      And just saw the crumble. Love that you got a chance to try it. It’s one of my favorites!

  3. It’s been so long since I’ve had oatmeal but I do drink miso every night…what an interesting combo!

  4. […] Fitness Fresh Air Get the Miso Oat Porridge recipe by Food Fitness Fresh […]

  5. Anibal says:

    Here’s one of my favorite savory oatmeal breakfasts. If you like chiles, this will be a favorite, I’m sure.

    Edward Lee’s Jalapeno-and-Ancho Oatmeal
    Korea meets Ireland in 25 minutes for this spiced-up staple from the chef at Louisville’s 610 Magnolia
    By: Chef Edward Lee

    This spiced-up oatmeal takes me back to my childhood, when I would belly up to my favorite Korean rice gruel flavored with sweet soy sauce and chile peppers. Oatmeal, for me, is like occidental congee, so naturally I like to take my Irish oatmeal and unleash its spicy alter ego. I bring a half cup of McCann’s Steel Cut oatmeal and two cups of water to a simmer for about 20 minutes undisturbed, while I rummage through my pantry for flavor. I’ve never made it the same way twice, but the general plotline goes like this: At about the 20-minute mark, I take a dried ancho-chile pepper, deseed it, chop it fine like confetti, and throw it in. Next, I add two large spoonfuls of almond butter, a peeled banana, which I smash disgracefully into the oatmeal, two seconds of a stream of honey about the thickness of a pencil, a child’s handful of dried cherries, a pinch of salt, a nugget of brown sugar, a dusting of cinnamon, and as much Hungarian paprika as you can hold with three fingers. When the oatmeal is tender but still chewy, it’s done — about 25 minutes total cooking time. I thin it out with about a half cup of coconut milk and top each serving with a little more coconut milk, a slice of Granny Smith apple, and — best for last — jalapeño pepper chopped fine, seeds and all — I use a whole one on mine. Serves two or three.
    Total time to prepare: 25 minutes

    BTW – it doesn’t have to be Steel Cut oats – rolled oat is/are great!
    A

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