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