As you know, the breakfast is one of the most important meals according the Integrative Holistic Nutrition science.
I prefer to start my breakfast with sweet porridge with dry fruit and seeds and nuts. But some of my clients do not like a sweet porridge. Here is the recipe of some salty breakfast porridge.
It is a simple bowl of toasted rolled oats finished with a bit of miso, then topped with a load of minced chives, walnuts, baby radishes.
Miso Oat Porridge Recipe
Play around with the miso you use here. I used a light white miso. That said, some misos are stronger and saltier than others, simply add miso until the oats are to your liking. The miso acts as the seasoning, no additional salt is needed.
1 tablespoon ghee of coconut oil
1 1/2 cups / 5 oz / 140 g rolled oats
3 cups / 700 ml water
1 tablespoon miso, or to taste
Toppings: lots of toasted walnuts, minced chives, shaved radishes.
You can add any kind of vegetables that you like and steam it with oats. One of my friends like to add the broccoli. It is your choice.
Melt the Ghee in a medium saucepan, stir in the oats, and patiently cook until the oats get well-toasted and fragrant. Stir in the water, and simmer until absorbed. Remove from heat. Place the miso in a separate bowl, and scoop a few big spoonfuls of the oats. Stir well, and then gently, but thoroughly fold this miso back into main pot of oats. Taste, and adjust with more miso, until it is to your liking.
Serve topped with lots(!) of minced chives, radishes, walnuts. Make sure it’s properly seasoned/salted and all the flavors will come together.
Prep time: 2 min – Cook time: 7 min