3x savory oatmeal
If you open the pantry at my place, there are a number of things you can't ignore. It will never, ever happen that I'm without oatmeal it. I could literally eat it all day long. Starting the day with a steaming bowl topped with fried banana, a drizzle of maple syrup, and some coconut flakes or with a load of grated carrot with speculaas spices and homemade nut butter. Have you ever eaten savory? I see you shaking your head no. You don't know what you've been missing all this time, girlfriend. You want this in your pan tonight or steaming in front of you during lunch tomorrow afternoon. oatmeal al eens hartig gegeten? Ik zie je nee schudden. Je weet niet wat je al die tijd gemist hebt, vriendin. Dit wil je vanavond nog in je pannetje of morgenmiddag dampend voor je neus tijdens de lunchpauze.
Savory oats with mushrooms and parmesan
- 70 grams of oats, soaked in water
- a handful of chestnut mushrooms
- 1 shallot, finely chopped
- freshly grated parmesan
1. Heat some olive oil in a frying pan. Sauté the chopped shallot.
2. Slice the mushrooms and add them to the pan.
3. Season with salt and pepper.
4. Add the oats, stir briefly, and transfer to a bowl.
5. Serve with the parmesan.
Spicy oats with avocado and cherry tomatoes
- 60 grams of oats (cooked in vegetable broth)
- 1 shallot, chopped
- 1 tsp smoked paprika
- 1 tsp cumin
- clove of garlic
- salt and pepper
- half an avocado
- a handful of cherry tomatoes
- coriander
- sriracha
1. Heat some olive oil in a frying pan and sauté the shallot with the garlic over low heat.
2. Add the spices and let them simmer on low heat to release the flavors.
3. Fold the oats into the onion mixture.
4. Cut the tomatoes in half, slice the avocado, and roughly chop the cilantro.
5. Serve the oats in a bowl and top with the tomatoes, avocado slices, cilantro, and drizzle some sriracha on top.
Bacon & cheddar oats
- 60 grams of oats, cooked in broth
- 2 slices of bacon
- a handful of cheddar
- 2 stalks of spring onion
- freshly ground black pepper
1. Cook the bacon until crispy and then place it on a paper towel.
2. Fold the oats into the bacon fat.
3. Meanwhile, finely chop the spring onion and mix the cheddar with the oats.
4. Serve the oats in a bowl and top with the bacon, spring onion, and freshly ground black pepper.
