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oat

Miso Oat Porridge

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!

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Honey Oat Muffins

I once won $30 from Amazon and proceeded to put the money towards a salad spinner.

“Why would you waste your money on a silly gadget like that?” my then roommate asked me.

My parents own a salad spinner and it has always been one of my favorite kitchen conveniences. Who likes a soggy salad? I never could convince my roommate of its importance, but then again, she always tried to convince me that food processors were pointless too. Sorry, but with the amount of hummus I churn out of my kitchen, a blender just won’t cut it.

Lately, my salad spinner has proved to be even more important, as its outer layer has become my primary mixing bowl when baking. If nothing else, college teaches you how to improvise, especially when you’re a cook in an ill-equipped kitchen.

Improvise, I did not when it came to this recipe. For once, I had all of the ingredients for a last minute recipe that sparked my interest. A list of healthy components put together by a guest chef of the White House, I knew this one would be a winner.

Just slightly sweet with a flavor that almost reminds me of corn bread (although there’s no semblance of corn in here), these are the perfect breakfast or snack, served warm with a smear of butter. Enjoy.

Click here for recipe…