A warm and comforting savoury oat breakfast made with instant oats, oat bran, homemade fish paste and shimeji mushrooms. Topped with soy sauce, white pepper, crispy fried shallots and spring onions, it’s a simple high fibre breakfast that can be easily adapted with whatever protein and ingredients you have at home.
1. Instant oats
2. Oat bran
3. Homemade fish paste
4. Shimeji mushrooms
5. Water
6. Salt, to taste
7. Soy sauce
8. White pepper
9. Fried shallots
10. Spring onions
1. Add oat bran and instant oats.
2. Add to boiling water and cook until the oats are soft.
3. Add homemade fish paste and shimeji mushrooms.
4. Season with salt and cook until everything is done.
5. Serve with soy sauce, white pepper, fried shallots and spring onions
* Use a milder protein such as fish paste, minced chicken or a soft boiled egg if your kids prefer familiar flavours.
* Keep the toppings simple and let kids choose what they want to add.
* Add a little extra water if the oats become too thick.
* For younger kids, make sure the fish paste is cooked through and check for any bones.
* You can leave the stronger toppings such as white pepper, soy sauce and fried shallots off their portion.
1. I usually eyeball everything when I cook. So adjust the amount of oats, water and toppings according to how much you’re making and how thick you like your oats.
2. Any type of oats can be used, instant oats, rolled oats or other oat varieties. Cooking time and water may need to be adjusted depending on the oats.
3. I like adding oat bran for extra fibre, but you can leave it out if you don’t have any.
4. The protein is flexible. I used homemade fish paste and shimeji mushrooms here, but you can use minced meat, shredded chicken, tofu or even a simple egg if you don’t have any meat prepared.
5. You can also use whatever vegetables or ingredients you already have in the fridge, this is a very flexible breakfast.
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