In order to develop healthy and nutritious breakfast containing meat and vegetable composite; the formulation of instant porridge powder was studied. To optimize formulation of instant porridge powder using D-optimal mixture design; the effect of different proportions of northeast rice flour; corn flour and oat flour on the edible quality and processing property of instant porridge powder was investigated. With the solubility; swelling power; breakdown value and iodine blue value chosen as response indicators; statistical analysis of data using Design Expert software was carried out to build a regression model for each of the four response indicators. Based on comprehensive consideration of these response indicators; the optimal instant porridge powder formulation was: 66% rice flour; 24% corn flour and 10% oat flour. The actual results of the optimized formulation on the solubility; swelling power; breakdown value and iodine blue value were 5.28%; 86.16%; 770 cp and 0.627; respectively. It is very close to the predicted values.