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-title = "Breakfast Oatmeal"
-date = 2024-09-24
-[taxonomies]
-tags = ["food"]
-+++
-
-Over the past few months, I've really come to enjoy oatmeal. I'm from a country
-where it's not a common food at all and I never knew of it growing up, but now
-it's become my breakfast of choice most days, and I have experimented with many
-variations of it which I wanted to share:
-
-# Sweet Variations
-
-This is how I like to have oatmeal most of the time, with some sweetener and
-maybe flavorings and topped with fruit, nuts, and often nut butter. My go-to
-lately is with vanilla-flavored soy protein powder, a sliced banana, peanut
-butter, nuts and dark chocolate. I usually add raisins and a sprinkle of
-cinnamon too.
-
-I cook my oats on the stove-top at a low simmer for 10 or 15 minutes so they
-soften and absorb a lot of water. As for measurements, I do ½ cup of rolled
-oats (though lately I've been doing ¼ cup oats + ~10g oat bran) and ½ tsp chia
-seeds, cooked in initially ~1 cup of liquid (water, plant milk, or a
-combination) with a pinch of salt. I add more plant milk or yogurt as it
-thickens because I like it on the looser end. I mix in the protein powder at
-the end of cooking if I'm adding it, or I'll add some sweetener to taste (maple
-syrup/honey/stevia/a combination).
-
-I prefer old fashioned rolled oats for
-texture, as opposed to the quick cooking kind.
-
-![picture of oatmeal](/asset/oat1.jpg "with banana, nuts, pb, dark chocolate")
-
-# Savory Variations
-
-Some days I crave something savory in the morning instead, but it's also a
-quick & comforting option for dinner. Apparently people in the English-speaking
-internet find savory oats weird, but I didn't grow up eating oatmeal of any
-sort, so I don't have that specific association with sweet oats that seems
-common. To me it's just another cereal grain like rice, so it makes sense for
-savory dishes too.
-
-Anyway, for savory variations I like creamy and soft oats, similar to
-congee/rice porridge. Seasoned with salt and some combination of boullion
-powder, oyster sauce, soy sauce, miso paste... Simple spices like black pepper,
-maybe turmeric, cumin, smoked paprika.. I love adding spinach and mushrooms,
-and I often start by sautéeing onions and/or garlic for an aromatic base before
-adding the rest of the ingredients. Using unsweetened plant milk in addition to
-water is nice too.  Sesame seeds, runny egg, sriracha, nattō, are some great
-toppings in my rotation.
-
-Other interesting variations I've tried:
-- risotto-style with butter, red wine,
-mushrooms and parmesan
-- tomatoey oats (cooked with tomato puree or tomato
-sauce), which pair especially well with egg.
-
-Unlike sweet oatmeal,
-my preference with savory oats is to use the quick cooking kind for the softer
-consistency.
-
-![picture of oatmeal](/asset/oat2.jpg "with mushroom, greens, natto, egg, furikake")