Avocado, miso and seaweed savoury porridge

    15 min

    Miso soup is eaten for breakfast in Japan so I thought why not add oats instead of tofu to create a nutritious savoury porridge.

    2 people made this

    Serves: 1 

    • 240ml water
    • 40g porridge oats
    • 1 teaspoon miso paste, or to taste
    • 10g fresh spinach leaves, or to taste
    • 10 walnut halves
    • 2 tablespoons chopped roasted seaweed, or to taste
    • 1/2 avocado - peeled, pitted, and cubed

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Bring water to the boil in a saucepan; add oats and miso paste. Cook for about 1 minute. Add spinach, walnuts and seaweed to oat mixture; cook, stirring occasionally, until porridge is desired consistency, about 5 minutes.
    2. Spoon porridge into a bowl and top with avocado.

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    Reviews & ratings
    Average global rating:

    Reviews in English (7)


    Oh gosh this was so good. I used porridge oats and left out the spinach leaves and walnuts as I didn't have any on hand. I also added a poached egg, and changed the roasted seaweed to dried kelp (the kind that expands when soaked in water). I loved every bit of it! I'm going to follow this recipe exactly next time. Best part of all is that it's so healthy and guilt-free  -  29 Apr 2017


    I saw this and since I like to try very unusual dishes, this was on my list. I didn't have high hopes as I have tried savory oatmeal before and never have liked it. Surprise.. this was very good. I too don't like sweet foods for breakfast.. well except my coffee, so this is a nice option. I thought I had seaweed but turns out I was out so I added a pinch of salt to the dish. My stomach is very confused right now, but my tastebuds are happy  -  25 Jun 2015  (Review from Allrecipes US | Canada)


    This seemed like a pretty strange dish, but I saw the other rating and decided to give it a shot. I left out the walnuts, but I love this recipe, and have made it several times in the past few weeks, including for other family members. I usually increase the amount of miso to about 1.5 teaspoons, and spinach to a large handful. The seaweed and the extra miso are pretty essential for a bit of seasoning. It's great for the single cook, or for using up an avocado.  -  08 Jan 2016  (Review from Allrecipes US | Canada)