Friday, June 05, 2015

Blank Slate

I keep talking about oatmeal and people keep asking me why. Why? Because it's awesome. It's not mushy or tasteless; instead, it's a fun canvas with which to play. Take, for example, my breakfasts this week. And, I didn't even stray into the realm of savory, but stayed with the sweet.

Monday

This is a favorite gild-the-lily version of oatmeal that I've written about before.

Tuesday

Since I know I like that teaspoon of bourbon in oatmeal, I figured I'd riff on the booze theme today and I made a version of rum raisin oatmeal. In the last minute or so on the stove, I dropped in the golden raisins and a teaspoon of dark rum. Off the stove, I stirred in dark brown sugar, then scattered walnuts and Maldon salt over the top, and of course, cream.

Wednesday

I made a tart seedling plum jam this week that didn't set up well but made a flavorful, tangy sauce that I wanted to try on the porridge, so I cooked the oats with a sliver of cinnamon stick and salt, sweetened very lightly with vanilla sugar, then dolloped on Greek yogurt and the plum sauce.

Thursday

This morning, the overripe banana on the counter was my inspiration. After cooking the oatmeal, I stirred in a little dark brown sugar and chunks of the banana, then topped the bowl with walnuts I fried in a tablespoon of butter until the butter browned and the walnuts were fragrant. I added a sprinkle of Maldon salt for flavor and crunch.

Friday

I made a granola a few days ago that combined the flavors of vanilla, fennel seed, and grated orange peel for a delicious, Creamsicle effect. This morning, I worked with the same flavors. I sweetened the oats as they cooked with chopped dates, fennel seed, and a splash of vanilla extract. Off the heat, I salted the porridge, then topped with finely grated orange peel, almonds, and cream. This may have been my favorite bowl of the week.

3 comments:

Nora said...

OMG. Christina takes on the lowly oatmeal and life in the morning will never be the same!

Pasadena Adjacent said...

Rather impressive. Actually your not alone - I recently bought a barrel of oats. It had been a long time. I like to cook them fast so they hold up some of their rigidity. But when it comes to supplementing the lowly oat, it's butter and brown sugar with a splash of maple syrup for me. I admire your daring.

Nate West said...

Love oatmeal! Pecans and a little real maple syrup are my favorite additions.