I wasn’t a big oatmeal guy until I realized you don’t actually have to go sweet with your toppings. What I like to do sometimes is avocado, a fried egg, black pepper, and then some sort of salt. I’ve done soy sauce and even hoisin, or shark brand sriracha. Sometimes even those oil-marinated artichoke hearts from a jar.
Fruit is not the end all.
See also: mushrooms, cheese, onions & garlic. Fried pieces of whatever cured pork is to hand, especially if you’re having an egg in it. Flakes of smoked fish also work well alone or with egg - fling in some chives & chillies for zing & colour.
Tbh though, a bit of salt was the traditional Scottish way of having oatmeal, with black pepper making an appearance once spices became widely available.
/r/hailcorporate
While the oats (steel cut) are cooking, a take a cup of frozen mixed berries out of the freezer, put them in a small pot, add 1 tablespoon sugar and 1 tablespoon of water, bring to a boil, and make a quick compote (or very slack jam). This goes on top of the oatmeal (2 people).
When I’m lazy, I just get a huge scoop of nutella or honey almond butter and mix it in.
Lol what? What list is this?
All a bunch of corporate brand shilling…
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good maple syrup
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Apples & cinnamon
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banana and walnuts
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brown sugar and nutmeg
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blueberries and strawberries when cooking the oats in milk (doesn’t work well with nutmilks)
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peanut butter oats
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overnight oats of various forms
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protein tiramisu oats with cottage cheese
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mangos
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chocolate chips and nuts
All with no brands, all with simple, easy to find foods, tons of variety in types of flavors.
Totally agreed, but I was also surprised not to see raisins on your list! They’re great cooked right along with the oats: they’ll soak up a little water (or milk if you do it that way) and plump back up a bit, and they make for delicious bites. I also usually make steel-cut oats in a rice cooker – they don’t come out quite as delicious with quick oats because they don’t get as much opportunity to suck up water, but they’re still good.
Try some cardamom spice in there, too – but don’t add it until near the end. Cardamom’s flavor dissipates when cooked too long.
