Avocado, miso and seaweed savoury porridge

    Avocado, miso and seaweed savoury porridge

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

    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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