So I’ve never been a fan of the sickly sweet oatmeals and other western style breakfast cereals, especially those with lots of sugar, so I’ve started recently getting into savory oatmeals and other porridges. My favorite so far is using a base dashi stock, miso paste and chili oil alongside some chopped light vegetables such as kimchi and scallions (water spinach is also good when finely diced).
Yeah for sure. Miso is a go-to. Try with steel cut oats if you haven’t already it’s worth the wait.
Also make sure to try with barley
Barley is great, I especially like the multigrain rice and barley mixes that a lot of Asian stores have near me and I’ve tried making my own to some good success (you can even add in some red lentils for more protein as they cook pretty fast).