My Two Favorite Oatmeal Bowls: Savory & Sweet

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.

Banana-Raisin Oatmeal

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

1. 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.
2. Bring to a bowl, then reduce heat to low and simmer for 3-4 minutes.
3. 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.]
4. Pour oatmeal mixture into a bowl and top with maple syrup, peanut butter and nuts.
5. 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.

1. 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).
2. 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.]
3. 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.
4. 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.