Love oats, although I've never tried them savory; usually fruit and brown sugar. I try to cut back on the sugar but some how it makes its way in!
This sounds very nutritious, especially mixed with some veggies and protein. I often cook rice porridge with veggies and eggs for lunch, but oat bran sounds much healthier!
Shannon - I know sweet oats are the traditional way to prepare them and I've never managed to convert a single person to trying the savoury oats. It's interesting how we view foods from a perspective (oats = breakfast/sweet) and have difficulty adjusting to preparing them in a new way.
Yuko, oats or oat bran (I use a blend) are really great for Asian rice porridge. I make it that way all the time and it's much healthier than white rice and the difference really isn't' discernible.I love oats/oat bran because of the versatility, low cost and so easy to prepare. I just pour hot water over mine and add leftovers. One bowl cooking!
Yes, the sweet / savoury thing came to my mind right off, but the grain I eat most often is in my morning toast (we have a bread maker) and even though I usually put preserved fruit on it, I still think of bread as primarily savoury. I could see having this leftover soup with rice or pasta, also grains, so it's not really that strange. We just get used to thinking about food in a certain way. Our usual lunch in winter is soup or omelettes (with leftover whatever); in summer it is veggie salad with tuna or hard boiled eggs (or I like cottage cheese). The left overs tend to go into a stirfry in the evening.
Shelley, soup and omelettes are a clever way of using up bits and bobs. I really dislike wasting food. Well, wasting anything really. And a stir fry is another good way to stretch out meals. Food is expensive and time is valuable so it doesn't make sense to me to waste either. :)
You are so good.
Pao - ha ha! Good? I try, try...
I've been meaning to try Marion Cunningham's oatmeal soup fir--oh--about 10 years now! Yours looks a lot better. In France, people are horrified by our pumpkin pie; pumpkin is for SOUP. Here's a link to the Cunningham recipe in case anyone is interested: http://books.google.com/books?id=oioeRpagr_kC&pg=PA91&lpg=PA91&dq=marion+cunningham+oatmeal+soup&source=bl&ots=nR8amMJ7XU&sig=HX86HRDUCufMZtBEcFOcohI_8qU&hl=en&sa=X&ei=kMRXU8HTCpDisATr9IHYAg&ved=0CDwQ6AEwAg#v=onepage&q=marion%20cunningham%20oatmeal%20soup&f=false
Thanks for the link FrugalScholar - sounds worth trying. Funny about the pumpkin, I guess these things are all ingrained culturally so I it's hard to escape. I grew up eating savoury foods (never cold cereal) for breakfast so maybe it was easier for me to embrace the idea of savoury oatmeal.
I like the idea of eating the same thing for a given meal every day. It would be nice not to think about what to have.
ExactingLife - Yes! That's another thing I like too, taking a decision out of the daily equation of choices. Nothing to think about nothing to discuss, just make the oatmeal. Limitations can be very freeing! :)
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