“Oatmeal, I learned, is a blank canvas. Here's how I painted it.”
, where the oats are sautéed in a little butter and then cooked in a combination of milk and water. This method works for all oats—rolled, Old Fashioned, even mixed grains—and for the liquid you can use non-dairy milk or all water. I made a batch at the beginning of each week and reheated a bowl each morning on the stovetop or in the microwave, thinning it with a little water as necessary.
But while the oatmeal base was almost always the same, the toppings were always different. I went savory. I added protein. I piled on fruit in every form. Oatmeal, I learned, is a blank canvas. Here's how I painted it.I’ve dabbled with savory oatmeal before, but here was my opportunity to dive in. I found that savory oatmeal presents a terrific opportunity for balanced, nutritious breakfasts—especially because it’s an excellent vessel for vegetables.
I’m up early and usually rushing out the door to the gym on weekdays, and while occasionally there was time to make the bowl and snap a picture of it, I’d often scrape the whole thing into a tupperware to eat later at my office. This always worked, but what I preferred was bringing in a tub of cooked steel-cut oats on Monday to leave in the work fridge, and then bring all the little components in, packed up separately.
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