Dishing Up the Dirt

Savory Oatmeal with Miso Butter

Don’t get me wrong. I love my oatmeal with cinnamon and sugar but every once in a while a girl needs a savory bowl of oats and this simple breakfast is spot on! I’ve been making miso butter a lot recently and it’s wonderful served with roasted veggies, meat or simply smeared onto a piece of toast. This breakfast is a great way to switch up your morning bowl of oats and I hope you all love this as much as we do. Feel free to add any other veggies to this. I think sautéed mushrooms would be a great addition here. We used leftover snow peas from dinner but feel free to play around here with what you’ve got. Just don’t skip the fried egg!

Pour a cup of coffee and dig in!

Cheers from Tumbleweed Farm

Savory Oatmeal with Miso Butter

Prep Time: 15 minutes    Cook Time: 10 minutes    Serves: 2

  • 4 tablespoons (room temperature) unsalted butter + additional for frying your eggs
  • 1 tablespoon white miso
  • 1 teaspoon honey
  • 1 cup old fashioned rolled oats
  • pinch of salt and pepper
  • 2 eggs
  • cooked snow peas
  • thinly sliced radishes
  • hot sauce


  1. In a small bowl whisk together the butter, miso and honey. Set aside
  2. Cook the oatmeal according to package directions with a pinch of salt and pepper.
  3. Heat a little butter in medium size skillet and fry your eggs until the whites are set and the yokes are still slightly runny (or however you prefer your eggs)
  4. Divide the oatmeal between bowls and stir in 1-2 tablespoons of the miso butter (or to taste).  Top with fried egg and toppings of choice. Serve warm.


*Use this recipe as a guide *Save additional butter in an airtight container in the fridge for 5-7 days

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5 thoughts on “Savory Oatmeal with Miso Butter

  1. Charmaine Ng | Architecture & Lifestyle Blog says:

    I’ve actually never had oatmeal savoury before. Always thought of them as a sweet treat for breakfast, but this could make a great dinner or lunch, too!

    Charmaine Ng | Architecture & Lifestyle Blog

  2. Gabrielle says:

    I always make savory veggie-egg oats by sauteing the vegetables (carrots, cabbage, etc) in the pot with a bit of oil, then boiling it all together with the oats for a bit before cracking in some eggs. It makes a really hearty, satisfying breakfast. It will be interesting to try this version where it’s all separately cooked! Especially adding miso!

    1. Nona says:

      Yes, I too saute veggies, onions, cabbage, mushrooms, carrots, etc in some oil till soft, add some stock if no stock available, or a ramen flavoring packet or I just use spices and herbs then add some water then the oats boil it up till soft. I Haven’t cracked any eggs in it yet. But what a fantastic porridge such a satisfying tasty meal.

  3. Lois says:

    brilliant post! I love miso with my oatmeal! And greens slightly wilted. Will add an egg from now on as well!

  4. Christine Frohlich says:

    Yum. Used this as inspiration. Served oats with leftover miso roasted parsnips, daikon, your delicious miso butter, a boiled egg I had on hand and sriracha. Thank you for creativity. It was the perfect breakfast after a chilly morning run.

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