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diff --git a/content/w/my-oatmeal.md b/content/w/my-oatmeal.md index 0418d59..d10b681 100644 --- a/content/w/my-oatmeal.md +++ b/content/w/my-oatmeal.md @@ -5,43 +5,59 @@ date = 2024-09-24 tags = ["food"] +++ -I've developed quite a liking for oatmeal over the past couple of months. Note -I'm from a country where it is not a common food whatsoever and I never knew of -it growing up. It's become my breakfast of choice most days, and I have many -variations of it which I wanted to document here: +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 -Sweet is how I like to have it 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, dark chocolate. Raisins mixed in and cinnamon are common additions too. -I cook it on the stove-top at a low simmer for 10 or 15 minutes so it softens -and absorbs 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, usually adding more plant milk as it -thickens (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 go for old fashioned rolled oats as -opposed to the quick cooking kind for texture. +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.  # Savory Variations -Some days I crave something savory in the morning instead, though it's also a +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 never grew up with oatmeal of any sort -so I don't have that strong association with sweet oats that seems common. To -me it's just another cereal grain like rice so it makes sense for savory -applications too. Anyway for savory versions 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 make an aromatic base with sauteed onions and/or garlic -before adding the rest of the ingredients. Sesame seeds, runny egg, sriracha, -nattō, are some great toppings in my rotation. My preference with savory oats -is to use the quick cooking kind. +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.  |