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Let’s Look at Oatmeal

When a food item is stuck to a certain recipe or meal period it’s always fun to find ways of broadening it’s use to move into other areas. Think of zucchini or carrot bread, pineapple on pizza, savory baked goods like basil cheesecake or maple bacon donuts….or even pickle pizza….

Oatmeal for Dinner?

As Molly mentioned in her blog article this month, cooked warm foods, like oatmeal, are good for protecting our lung Qi this time of year. Why not transform your midday meal (or dinner) with a savory oatmeal bowl that’s both hearty and surprisingly delicious. Ditch the idea that oatmeal is only for breakfast and experiment using it as a satisfying base for lunch. Oats are a grain just like farrow, brown rice or wheat berries after all.

This is more of a jumping off point than a recipe. First start with steel-cut oats. The creamy, chewy texture resembles a cross between risotto and wheatberry. Instant or rolled oats become too mushy and “breakfast like”. Oats take on flavor very well so infuse them with umami depth by cooking them with onions, shallots and or garlic.

Making Savory Oatmeal

1. Start with aromatics. Sauté onions, shallots, or garlic in a pan.
2. Add the oats. Toast them briefly with the aromatics.
3. Cook with broth. Use broth instead of water to add a rich, savory flavor. Cook until the oats are thick and creamy but still have a firm bite.
4. Season. Add salt and pepper to taste.

Topping Suggestions

Oats are a blank canvas, so get creative! Here are some ideas to get you started:

• A soft-boiled or fried egg
• Sautéed spinach or mushrooms
• Chopped scallions or fresh herbs
• Mashed or sliced avocado
• Shredded cheese
• Microgreens

Oats can be a blank canvas, ready to be elevated with a variety of savory ingredients. This simple yet sophisticated twist on a classic grain offers a warm, comforting, and nutrient-packed alternative to your typical lunch, proving that oatmeal can be the star of any meal.

Bruce