Salty Oatmeal: kick the sweet turn up the heat
I’ve decided to write about a simple, healthy and quick oat recipe that we have for breakfast. A funny incident occurred on the cruise that we recently took around South America that reminded me of oats. My husband mixed the ingredients (mentioned below) to make the same style of oatmeal in the midst of awkward glances of everyone around on the ship. When people think of oats they think sweet… with fruits, nuts, seeds, etc. The food court on our cruise carried abundant nuts, seeds, dry fruits, salsa, sauces, diced vegetables for omelets and a variety of other stuff. Every morning there was hot cooked oatmeal to which we added fresh salsa, diced veggies, nuts and of course salt…
Recipe makes a one serving bowl.
- 1/2 heaping cup flat oatmeal
- 1/2 big Roma tomato – dice
- 1 tbsp cilantro – finely chop
- 1 Thai chile – mince (remove chile seeds to reduce heat)
- 2 tsp ginger – thin julienne cut
- ~ 1/4 tsp salt or to taste
- ~ 2 to 4 tbsp unsalted roasted peanuts or flavored (add less salt if peanuts are salted)
- Sprinkle on the oatmeal your favorite toppings: seeds – flax, hemp…wheat germ, etc
- In a cereal bowl place flat oats and the rest of the ingredients.
- Pour boiling water to submerge and 1/2″ more over the oats. Let it stand for a minute.
- Then microwave for another minute. This way oats are cooked and not too mushy.
- Garnish with some more cilantro and enjoy!
- Sometimes I add the fresh blend (fresh turmeric, ginger, green chile, garlic, curry leaves, onion, sweet peppers, etc) that I make which keeps for 4 days.
- I also enjoy it with a tbsp of strained yogurt or cottage cheese and chutney pudi (spicy lentil powder).
- Try also with some of your leftover sabjis.