Miso Oatmeal

Miso Oatmeal


28 August 2015


Most of us associate oats with sweet dishes rather than savoury such as banana oatmeal or granola. Not many are aware how delicious savoury oatmeal can be. Oats are a great whole grain to use like any other grain, for example brown rice or quinoa. This miso oatmeal is great for days when you want a quick breakfast, or even a light lunch or dinner. I love the combination of cherry tomatoes, wakame and spring onion. Sauteed greens and mushrooms are delightful toppings too. 

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I love my naturally sweetened big breakfast oats, but on the days I have a savoury breakfast, I am more satisfied and energised throughout the whole morning. This miso oatmeal is so good that every mouthful is completely satisfying. I promise once you try oatmeal in a hearty, savoury way, you’ll wonder why you didn’t embrace this idea sooner! 


  • 6 tablespoons rolled oats (or more)
  • 250ml (1 cup) boiling water
  • ½ tablespoon Miso paste
  • A handful cherry tomatoes - cut into halves
  • A sprinkle of Wakame (dried seaweed)
  • Spring Onion - finely cut
  • An egg
  • Sesame seeds


  1.       Place oats in a bowl or deep plate and add boiling water until the water covers the oats by 2cm. Let it soak for 3-5 minutes until it softens.

  2.       Meanwhile, heat up a frying pan to fry an egg. Cut the cherry tomatoes and spring onion. In a small bowl, mix miso paste with 2 tablespoons of hot water.

  3.       Stir in the diluted miso paste into the softened oats, top with egg, tomatoes, wakame, spring onion and sesame seeds. Add more miso if you prefer saltier flavours.