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diff --git a/content/w/my-oatmeal.md b/content/w/my-oatmeal.md new file mode 100644 index 0000000..0418d59 --- /dev/null +++ b/content/w/my-oatmeal.md @@ -0,0 +1,47 @@ ++++ +title = "Breakfast Oatmeal" +date = 2024-09-24 +[taxonomies] +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: + +# 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. + + + +# Savory Variations + +Some days I crave something savory in the morning instead, though 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. + + |