When I came across Mark Bittman’s recipe for savory oatmeal on Serious Eats last week, I was intrigued. I only recently fell in love with oatmeal and have stuck with the brown/raw sugar and bananas for add-ins. In my mind, oatmeal has always been ‘sweet’.
But, savory oatmeal? Oatmeal with soy sauce? Scallions? Huh? You must be nuts. A quick google search on savory oatmeal yields quite a few suggestions for add-ins – cheese, butter, crumbled sausage, eggs, spicy sauces – plus using it in place of rice for risotto or a pilaf. Guess it’s not that crazy an idea.
I cut Mark’s recipe in 1/2, cause 1 cup of oatmeal plus 2 cups water seemed like a LOT for one person. I’m glad I did, it was the perfect amount for me. I served it with a fried egg and a piece of leftover huli-huli chicken. This meal really reminded me of a breakfast in Hawaii – except with oatmeal instead of rice. Either way, this was super tasty. (Forgive the horrible photo, I couldn’t wait to eat it!)
Mark Bittman’s savory oatmeal with scallions and soy sauce
via Serious Eats
1 cup rolled oats
2 cups water (I used veggie stock)
2 tsp. soy sauce
1 tbsp scallions
1. Combine water (or stock), salt and oats in medium saucepan and turn the heat to high. When the water boils, turn to low and cook, stirring frequently, until the water is just about absorbed (about 5 minutes).
2. Turn off heat, stirring in scallions and soy sauce while pot cools down. Sprinkle with additional scallions for extra crunch.
Next time, I’ll use steel-cut oats. It will increase the time the oats need to cook, but I think the texture will be more like rice. And, I’ll try some of Mark’s other suggestions that were posted on NPR, or this recipe I found.