Growing up, my mom would make a hot breakfast for my dad, my five brothers and me nearly every morning. (Yeah, I know. She’s like the perfect mother, right?) [Since I know some of you are wondering, Roger (the sole single brother I’ve introduced to you previously) is in the back row on the right.]
Like typical kids, we usually ditched the eggs and pancakes and ate cereal. What punks we are were. If it wasn’t cereal (Golden Grahams, Lucky Charms and Basic 4 were my favorites), I was eating cream of wheat or oatmeal. And I never liked instant oatmeal. It had to be old-fashioned.
Since I was an oatmeal snob even as as a kid, it’s no surprise that I still am. I still don’t like instant oatmeal but I now have fancier oatmeal bowls thanks to tricks I learned in the blog world (and I prefer Bob’s Red Mill 10 Grain Cereal instead of Malt-o-Meal cream of wheat).
We all know there are endless options for making a delicious bowl of oats, but these two are my all-time favorite varieties.
Letting the raisins cook with the oats gives them such a great texture and the maple syrup compliments the nuts nicely.
- 1/3 c dry oatmeal
- 1/3 c + 2 T water
- 1/3 milk
- 2 T raisins
- 1/2 banana, mashed
- 1 egg white
- Toppings: 1-2 t maple syrup, 1 T creamy peanut butter, walnuts or pecans
- In a small sauce pan, combine the oatmeal, water, milk, raisins and banana. Mix well, using the back of a spoon to fully incorporate the banana.
- Bring to a bowl, then reduce heat to low and simmer for 3-4 minutes.
- When it is nearly done and most of the liquid is absorbed, add the egg white and quickly whisk it in, stirring well, to fully incorporate. Continue cooking for 1 more minute or until the egg white is fully cooked. [You shouldn’t really be able to see it besides small white bits perhaps. It just makes your oatmeal fluffier and adds protein.]
- Pour oatmeal mixture into a bowl and top with maple syrup, peanut butter and nuts.
- Stir it all up and enjoy!
Savory Oatmeal with Egg & Avocado
Savory oats can be scary at first. If you’re wary of oats with an egg, perhaps try my savory oat groat breakfast bowl. I find it helps palates (and minds!) adjust more easily to the idea.
- 1/2 c dry oatmeal
- 1 c water (or half water/half milk)
- 1 egg
- 1 T water
- 1/4 of an avocado, diced
- hot sauce, salt & pepper
Ugh, I should have taken this picture after I added the hot sauce. The red makes it look much more appealing.
- Cook the oatmeal either on the stove or microwave (bring to a boil, then reduce and simmer for 4-5 minutes on the stove; microwave 2-3 minutes, watching to ensure it doesn’t boil over your dish).
- Meanwhile, spray a small skillet with non-stick spray and heat to medium heat. Crack an egg and cook for 1 minute without moving the egg. When it starts to set, add 1 tablespoon water to the pan and cover. Cook until it starts to glaze over the yolk, about 30 seconds more. [I like my egg yolk to still be slightly runny. Cook longer if you don’t.]
- Slide the egg out of the pan and place on top of your oatmeal. Top with avocado and hot pepper. Season with salt and pepper.
- Break the egg yolk and dig in!
Also, while I was looking at old pictures, I suddenly understood why I am so obsessive about how the dishwasher is loaded…I got started young.
Is there a “right” way to load the dishwasher? DEFINITELY. However, I find that men disagree.