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I am devoted to toast. In an age when people are eschewing gluten and recoiling in horror at bread in general, I will stand up and say I love my crispy, buttery toast for breakfast. Of course, the problem is that it doesn't stick with you, so by mid-morning I'm knocking around the refrigerator looking for some protein. This has made me start to rethink breakfast. I am an early riser, and at 5:30 a.m., I'm really not ready to do anything but make toast, so that's what I do. But by the time 9:30 rolls around, like a hobbit, I'm ready for a second breakfast — and I'm willing to cook.
I happen to work from home, so this is a manageable schedule for me. But for those of you who have to leave the house to get to work, here is an excellent recipe that will keep you satiated for the whole morning, but takes almost no effort in the morning. This miso porridge is lightly cooked in the evening, and then you just turn the heat on low in the morning until it is heated through. I topped it with a fried egg for my husband, but I had it with a bit of butter and some brown sugar and nothing else. This is very rich, and I can tell you that you won't be reaching for a cheese danish at coffee time.
As an aside, I'm always interested in the way different people perceive taste. I thought the miso flavor in this porridge was quite strong, but my husband said "I thought you were going to put miso in this."
This recipe is from the website Food52.

Prep time: Prep time 15 minutes 

Total time: Total time 12 hours 

Yield:Yield: 2 servings

Overnight Miso Porridge


  • 1/2 cup steel cut oats
  • 2 cups water
  • 1-2 tablespoons sweet white miso paste
  • 1-2 tablespoons honey
  • 1-2 tablespoons butter
  • 1 handful toasted walnuts, chopped
Cooking directions
  1. In a medium saucepan, combine the oats and the water and bring to a boil. Simmer for 10 minutes, then turn off the heat and cover the pot.
  2. When they are cool enough to hold your finger in the pot for 10 seconds, spoon 1/4 cup of oats into a small bowl. Add the miso to the bowl and stir well to combine. Pour the miso-oat mixture back into the saucepan and stir to combine. Leave overnight.
  3. In the morning, heat the oats gently until steaming but not boiling. Stir in honey, butter, and walnuts before serving.
miso porridge
Photo: Kelly Rossiter

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