Miso and wakame oats

Now I really wanted to make this a sweet breakfast dish. Please believe me I did!

I had miso on the brain because Clearspring sent me some of their amazing Sweet Miso as part of their launch at the end of last year.

Sadly in trying out a couple of recipes which didn't go so well I've ended up with zero sweet miso and despite trawling the shops in Dublin it seems that this part of then Clearspring range hasn't quite managed to cross the Irish Sea just yet. 

This recipe was also inspired by looking longingly at all my UK blogger friends sharing their delicious itsu breakfast hot-pots and really REALLY wanting in on the action. Quite how itsu is another thing that hasn't reached Ireland yet I don't know! I have filled up a loyalty card for a free itsu hot pot which has been lurking in my purse for some time. I know exactly where I'm heading next time I'm back in London... 

Miso oats | The Flourishing Pantry

With all that said I'm also fairly confident by now if you've read my blog for a while you've realised I'm a bit of a savoury obsessive. So turning this meal into a savoury meal wasn't really such a hardship. And you know what? I made sweet potato into a sweet dish for my last breakfast so I'm all about turning things on their head! 

This is a super tasty recipe and doesn't have complicated ingredients. If you have an Asian supermarket nearby then I cannot recommend enough going in. The wealth of food on offer, usually at really reasonable prices - as well as all the other bits that go with Asian cuisine like bowls, chopsticks, steaming baskets etc etc. make it such a fun experience!  

Try to find a nice big wholesaler style one like the amazing Seewoo in Greenwich. You'll be surprised what you can find - and wakame was one of my pleasant surprises which is included in this recipe. 

Miso and wakame oats | The Flourishing Pantry

PREP TIME: 10 minutes
COOK TIME: 10 minutes


  • 50g oats
  • 400-500ml milk of choice (I used almond) 
  • 5g dried wakame seaweed (you can get it in Asian supermarkets) 
  • 12g miso paste (I used half a sachet of itsu miso soup
  • 1 tbsp flaxseeds 
  • 1 spring onion 
  • 1 egg 
  • sprinkle of black sesame seeds 
  • Green nori sprinkles (I used Clearspring



1. Soak the wakame in water. Usually this will take 10-15 minutes to become completely soft, follow the packet instructions. When soaked, rinse and squeeze out all excess liquid and set aside. 

2. Boil the egg to your liking and set aside to cool so you can peel when you're ready to serve. 

3. Slice the spring onion finely and set aside. 

4. In a small saucepan add the oats and 400ml milk and over a medium heat bring to a gentle simmer, allowing the oats to fully soak in the milk. You can always add more throughout the process if you want a runnier consistency. 

5. After 7-8 minutes, when the oats have swelled and the liquid has been absorbed, add the miso paste, flaxseeds, half the spring onion and wakame and stir through to combine. 

6. When heated through pour the oats into a bowl. Peel your egg and slice in half and place on top of the oats. Sprinkle with sesame seeds and nori and the remaining spring onions to complete. 

My first ever YouTube appearance! I would love to know what you think. 

Miso oats | The Flourishing Pantry

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Miso and wakame oats | The Flourishing Pantry