Maybe you’ve already heard (especially if you follow me on Twitter), but I’m officially addicted to savory oatmeal. I’ve been eating it constantly for breakfast and have even been tempted to eat it for dinner too, especially with all this research/thesis-writing staring me in the face.
It’s a bit blurry but I think this is what happened. One day, I stumbled upon Penny De Los Santos’ gorgeous post about savory oatmeal and I unconsciously filed the idea away. Then one morning a few months later, I was rummaging for breakfast ideas, spotted some leftover oatmeal, randomly remembered the idea, and voila! An obsession was born.
Honestly, I may never go back to the sweet stuff again, now that I’ve started playing around with the endless possibilities of the savory path. Leftover sauteed greens, a poached egg, and a pinch of red chili flakes (top photo)? Oh it works.
And of course, I had to try Penny’s original idea of olive oil, sea salt, black pepper, and a hard cheese (I used Parmigiano). Oh dear. It may not look like much but hey, didn’t your parents teach you to not judge an oatmeal by its color??