MAPLE MISO SAVOURY OATS

As the last of the autumn leaves fall, those vibrant colours fade into sludgy browns, slowly giving way to winter frost and twinkly Christmas lights. The mornings get even harder to wake up for, so embracing a slow, cosy start as we slip into the colder season is a must.

My maple miso savoury oats are the perfect blend of sweet and savoury, and they really tick the umami box. This Japanese inspired breakfast is genuinely nutritious, with plenty of protein and slow-release energy. Proper warming food for cold mornings.

And yes, I’ll admit the maple syrup isn’t exactly the healthiest, but I’m using 100 percent pure maple syrup, so I’m happy calling it healthy-ish. It’s filling, comforting, and genuinely helps take the edge off those winter blues.

---

MAPLE MISO SAVOURY OATS

SERVES 1// MADE IN 20 MINS //EASY// MEATY

Ingredients

• 70g Scottish oats

• 1 tbsp dark brown sugar

• 1 dashi sachet (dashi powder)

• 1 tbsp miso

• 3 tbsp maple syrup, plus extra to serve

• 3 large handfuls kale, chopped

• 1 tbsp sesame oil

• 1 hot-smoked salmon fillet, skin removed

• 1 medium egg

• Furikake, to finish

Method

1. Fill a medium saucepan with water and bring to the boil. Add the egg and cook for 6 minutes. Drain, cool under cold running water, then submerge until chilled. Peel and set aside.

2. Add the kale to a bowl and coat in the sesame oil. Season with salt and toss well. Air fry at 180°C for 4–5 minutes, or until charred and crispy. Set aside.

3. In a jug, add the dashi powder and brown sugar. Pour in 470ml boiling water and stir until dissolved.

4. In a medium saucepan, add the miso and a splash of the hot stock. Stir to form a smooth paste, then add the oats and the remaining stock. Mix well.

5. Reduce to a gentle bubble, pour in the maple syrup, and stir. Simmer for about 5 minutes, adding more water if you prefer a looser porridge.

6. 6. Spoon the maple miso oats into a bowl. Top with the crispy kale and the hot-smoked salmon. Halve the jammy egg and nestle it in. Finish with extra maple syrup and a sprinkle of furikake.