March 24, 2022
Oatmeal porridge may be one of the most popular ways to start the day in America, but I’ve never really been into sweet breakfast. So, years ago, I began experimenting with savory versions with the addition of vegetables and spices.
Grated carrots or butternut squash at the beginning of cooking to add a touch of sweetness or finely chopped spinach or kale leaves wilted at the end with oats spiked with black or red chile powder made for an assertive, hearty breakfast, especially when paired with hot sweet chai. Aromatic cardamom balances out the pepperiness of serrano or black pepper.
These days, I experiment with many more grains, such as whole buckwheat, millet, chia or flax to make a breakfast of champions and one that gives energy all the way until dinner time.
1 cup steel cut oats
1 teaspoon chia seeds
1 teaspoon ground flax seeds
2 cups milk or almond milk
1 tablespoon cane sugar
1 teaspoon freshly ground black pepper
1 teaspoon coarsely ground green cardamom seeds
1 1/2 teaspoons sea salt
1 serrano pepper, minced
4 to 5 tablespoons ghee or olive oil
1 large cucumber, sliced
1/4 cup toasted almonds
Herbs or microgreens
Soak the steel cut oats, chia, and flax in 2 cups water overnight.
Next day, combine with milk, sugar, black pepper, cardamom, salt, and serrano, and bring to a boil.
Cover and simmer for 15 to 20 minutes until soft and cooked through. Check the mixture every few minutes and add water or milk if it appears dry or sticks to the bottom of the pan.
Place in serving bowls and drizzle with ghee or olive oil. Garnish with cucumber, toasted almonds, and microgreens.
The oatmeal can be made ahead of time and refrigerated for up to 5 days and frozen for 3 months.
Top with goat cheese or plain yogurt and fresh berries.
Pop mustard seeds in hot ghee or oil and fold into the oats after they are finished cooking.
December 02, 2022