The Ultimate Savory

Oat Porridge

Here’s my Ultimate Savory Oat Porridge recipe. Perfect for cozy mornings, rainy days and when you’re under the weather. But let’s be honest, enjoy it anytime of the day because it’s delicious!

Servings

1

Ready In:

10 minutes

Calories:

 377

Good For:

Cozy Days

Inroduction

About this Recipe

By: Gillian Koh

Oats are so versaltile and it’s delicious when it’s sweet, savory, hot or cold! This here is my Ultimate Savory Oat Porridge. The umami flavor of the miso and the addition of soft tofu really elevated this dish to a whole other level.

Ingredients

  • 1/2 cup rolled oats
  • 110 g soft tofu
  • 1.25 – 1.5 cup vegetable stock
  • 1 tsp tamari or soy sauce
  • 1 tsp miso paste

  • 1/3 cup shimeji mushrooms
  • a few slices of bell pepper
  • 1 tsp olive oil
  • 1/2 a small avocado sliced
  • 1/2 tsp sesame seeds
  • black pepper to taste
  • more sea salt if desired

Nutrition

This meal is packed with minerals and nutrients for your body! 

  • Protien 17% 17%
  • Carbs 49% 49%
  • Fat 33% 33%

Step by Step Instructions

Step 1

In a pot on medium heat, add in rolled oats, soft tofu, tamari or soy sauce, miso paste and 1 cup of vegetable stock.

Step 2

Use a potato masher or a fork and crush soft tofu and mix well with the oats in the vegetable stock and bring to a boil. Once it is boiling, lower to a simmer and continue to stir with a wooden spoon or spatula. Continue to stir for about 3-5 minutes until oats are cooked and desired consistency is reach. Add in more vegetable stock as you go if mixture gets too thick, 1/4 cup at a time.

Step 3

Once, the porridge is done, set aside. Using a skillet on medium high heat, heat up the olive oil. Once the oil is hot, add on sliced bell peppers and mushrooms. Let them brown a little and season with a touch of salt.

Step 4
Once the sautéed vegetables are done, it’s time to plate! Place porridge in a bowl and top it off with the sautéed mushrooms and peppers. Then with 1/2 sliced avocado and some sesame seeds. -season with black pepper and sea salt to taste.