savoury oat porridge — hear me out

Right, I know the word savoury next to porridge makes some people do a face. But honestly this has become my most cooked breakfast this past month and I needed to put it somewhere. The base is just jumbo oats cooked in a mix of oat milk and a proper good vegetable stock — roughly 60/40. That's the trick, mind. If you go too heavy on the stock it tastes like soup. Too little and you miss the point entirely. I do about 50g oats to 180ml liquid, low heat, stirring more than I'd like to admit. While that's going I fry a soft egg, wilt some spinach in the same pan (saves washing up, I'm not doing extra washing up), and slice half an avocado. For the topping I've been doing a small spoon of white miso paste stirred through at the end — it disappears into the oats and just adds this quiet savoury depth that I genuinely can't stop thinking about. Bit of chilli flake, sesame seeds, done. Roughly per serving: - ~380 kcal - ~18g protein (with the egg) - Good amount of beta-glucan from the oats — genuinely useful for cholesterol and blood sugar steadiness - The spinach adds iron and folate, and the fat from avocado helps with absorbing the fat-soluble vitamins in there Nutritionally speaking, the combo of slow-release carbs, protein and unsaturated fat means it actually holds you through the morning rather than leaving you staring at the biscuit tin at 10am. Which, to be fair, has been a problem with my usual sweet porridge lately. You can swap the egg for smoked salmon or a handful of white beans if you'd rather. The miso is pretty key though — I wouldn't skip it.