Consider the savory oatmeal addition to your morning routine. It's fairly simple and will curb all those cravings later in the day for candy, macaroni and cheese, grilled cheese, stuff with melted cheese on it, and all the other stuff you're eating because you're cold and desperate and hangry and crossing your fingers that the next bite will fill the void.
The oatmeal itself mellows out during cooking to create this unreal creamy, thick texture. Paired with a warm, gooey poached egg, this breakfast ensures you'll forget about the mounting pressures of turning 30 next year or the new neighbors who have decided to start building a barn at 9 am on a Sunday. Way easier for quelling circumstantial angst than a bucket of xanax (and more delicious - priorities)!
Simple Savory Oatmeal
Yield: 1 bowl of oatmeal
Time: 10 minutes
Ingredients and Tools
for the aggressive spicing
1tsp of salt
generous pinch of black pepper
generous pinch of cayenne
generous pinch of paprika
generous pinch of tumeric
generous pinch of cumin
1/3 cup of almond milk plus water to fill pan
2 tbsp of olive oil (or goat or regular butter)
for the rest
1/3 cup steel cut oats
a small pan
a wooden spoon
a fixed smile
• Fill the pan with the almond milk and then add water until the pan is 2/3 full. Turn flame to high and add in the spices (salt, pepper, cayenne, paprika, turmeric, cumin, oil/butter). Let boil.
• When the water starts boiling, add the oats. Let the water return to a boil and then turn down the heat to medium. Stir.
• When the oat mixture has the consistency of thick oat soup (but not yet oatmeal), drop a raw egg into the middle of the pan. Turn heat to low, constantly stirring the oatmeal. Add some soupy oats on top of the egg to let it cook a little more. When the liquid is no longer separate from the oats, remove from the flame. Let the oatmeal sit for a minute to lock in the flavor.
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