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Savory Oatmeal

Savory oatmeal

I generally dislike sweets–always have and it baffles my husband (and his entire extended family) to no end. I remember going to camp in 5th grade and being exposed to oatmeal for the first time. Thinking it would be similar to chao (rice porridge), I gagged on the sweet taste and gluey texture. In college, if cream of wheat was available in the dining hall, I would eat that with crumbles of bacon mixed in while people around me were dropping in brown sugar and (the most vile of vile to me) raisins. As a grown-up, I never order pancakes or french toast for brunch. The sweetest thing I’ll have in the morning is a mimosa or some fruit.

While I understand that oatmeal is good for me, I’ve never been able to get over the gluey texture I remember from camp. I imagine the gray pasty stuff is similar to what Oliver Twist ate or what the elderly with no teeth are resigned to. I don’t know why this never occurred to me before, but yesterday, I finally figured it out: savory oatmeal!

Instead of water, I use chicken broth on my steel cut oats from Trader Joe’s. I made sure my oatmeal wasn’t going to be gluey by using a smidge less grain than the recommended ratio of oatmeal to liquid. Once my oats were cooked down, I topped it with a sprinkle of Parmesan cheese, a few grinds of black pepper and a fried egg. I can imagine throwing some mushrooms on top or a dollop of kale pesto.

 

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