Savory Oatmeal

My grandma used to make me delicious oatmeal, with butter, milk, and brown sugar. Sometimes my mom would make it similarly, and throw raisins in as well. I like oatmeal, but have only had it sweetened, either with brown sugar, or in my middle aged years, seasonal fruit, usually raspberries and blueberries, add a banana if I’m very hungry. I’ve seen people rave about oatmeal with banana and peanut butter, and I tried it once, but it wasn’t really for me.

Then Nance posted about eggs in her alphabetical post series, and a discussion ensued about savory oatmeal in the comments. I adore eggs, I like oatmeal, and it seems like oatmeal is probably healthier than toast, so I decided to give it a try. Verdict? Two thumbs, way up. I’m thinking of other things I might throw in there. Arugula…cheddar cheese…bacon…spinach…the options are vast. Here, then, is my recipe for my first ever bowl of savory oatmeal. Thank goodness for the internet and bloggy friends!

Savory Oatmeal

Ingredients

• 1/2 cup old fashioned oats
• 1 cup water
• 1 small tomato
• 1/6 of a large avocado, maybe 1/4 or 1/3 of a small one
• 1 egg
• A pinch or 3 of grated Parmesan cheese
• Maybe a tblsp of pine nuts
• A chive or two
• Salt and pepper

Bring the water to boil, add a small pinch of salt. Add oatmeal, and give it a quick stir. Lower the heat to medium. Cook for about 5 minutes, until the water is absorbed and oatmeal is done.

While the oatmeal cooks, cut up your tomato, avocado, and chives. Fry your egg (or soft boil it if that is more your speed, I am not very good at soft boiling eggs, and then there would be Nance’s issue of peeling the bugger, and of course you could poach it, but that is even more worky.)

Pour your oatmeal into a cereal bowl, and top with remaining ingredients. Salt and pepper to taste. Enjoy!