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diff --git a/content/w/my-oatmeal.md b/content/w/my-oatmeal.md deleted file mode 100644 index d10b681..0000000 --- a/content/w/my-oatmeal.md +++ /dev/null @@ -1,63 +0,0 @@ -+++ -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. - - - -# 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. - - |