Yes, that’s right. My second day off and I am finally settling in to catch you up on my exciting world of breakfast from last Thursday through Sunday. I have a confession to make. I’ve been getting kind of… bored. With my oatmeal mix-ins. Ever since I ran out of peanut flour, the rotation just isn’t the same. Luckily, I was able to find some online that seems to be an acceptable substitute for Trader Joe’s discontinued brand. Unfortunately, the shipping cost as much as the product. So, in a few days I’ll be expecting a $15 2-lb. bag of peanut flour. I’ll let you know if it was worth it haha
I woke up set on recreating the affect of oats with peanut flour and pumpkin. I was really missing the thick, pasty, filling texture of it. So, I thought that I would try mixing pumpkin with nutritional yeast. I added 1 tbsp of nutritional yeast to 1/4 cup of pumpkin. Then, I thought it needed a little more thickness, so I added in another tablespoon of the yeast.
It blended together reaaaal nice. To the mixture I added my usual cinnamon, nutmeg, ginger, cloves. Then, I spooned in my steel cut oats made with 1/2 cup milk & 1/2 cup water.
I have to admit that the final product left something to be desired. The nutritional yeast ended up being a little overpowering for the pumpkin. If I tried it again I would only add 1 Tablespoon of the yeast and then maybe some flax or something.
After yesterday’s failure to create a full-on delicious bowl of savory oats, I was set on accomplishing my goal. I had read in several different places about people putting an egg on top of oats, so I thought I’d give it a try! And boy, am I glad that I did! I prepared the quick-cooking steel cut oats with 1/2 cup milk and 1/4 cup water. While the oats were cooking, I sprayed a nonstick pan with cooking spray and fried up an egg over-easy (and sprinkled with black pepper).
Then I simply spooned the oats into a bowl, topped with black pepper, crushed red pepper, minced onion flakes, and the egg.
It turned out to be an incredibly delicious, filling breakfast! But I still wanted to do a little more flavor exploration, which brings me to…
Multigrain Hot Cereal prepared with 1/2 cup milk & 1/2 cup water with nutritional yeast, spices, an egg, and sriracha sauce.
As I was preparing my oats, I combined 1 tbsp nutritional yeast, fresh ground black pepper, dried basil, dried oregano, and minced onion flakes in the serving bowl.
Then, I fried up my egg, in the same fashion as the above meal. Once everything was done cooking, I mixed the oats into the yeast mixture, topped the oats with the egg, and added the sriracha on top.
I have to say, that I really hit the jackpot with this combination. This breakfast was so fulfilling on so many different levels. It was spicy and savory and delicious. Seriously, if you’ve never tried savory oats, the time is now!
After Friday and Saturday’s success at savory oats, I felt the desire to go back to an old faithful combination. I cooked up the quick-cooking steel cut oats with 1/2 cup milk and 1/4 cup water and added 1/4 cup each of frozen wild blueberries and frozen raspberries when it was almost done cooking. Then, I transfered them to a bowl and stirred in 2 tbsp of wheat germ and the usual cinnamon, nutmeg, ginger, cloves.
And that was breakfast for Thursday-Sunday! Now for a brief update on my life:
I feel 10 TIMES BETTER! I still felt stressed out for a good part of the day yesterday but then right around dinner time I felt a lot better. I completed a lot of the tasks that I had on my to-do list and was able to take some time and just relax! Oh, and right before I wrote this post I finally finished a movie that I started streaming from netflix last week! So all-in-all I’m in a much better place.