Oh man. I should have taken a picture of this for y'all, but I ate it already! When we think "oatmeal," we usually think "breakfast food." Something dressed with a drizzle of honey, maple syrup, cinnamon, brown sugar, dried fruit, etc. But oatmeal doesn't have to be a sweet breakfast dish. Today was the first day I made my own batch of savory oatmeal. I loosely followed this recipe of Mark Bittman's, and by "loosely," I mean, I finely diced some celery (because I didn't have scallions) and added it to the freshly cooked steel cut oats. I then added a splash of low sodium tamari and a tiny drizzle of sesame oil. No extra cooking required.
Believe me: it was simple and tasty and "lunchy" and satisfying. The celery was just as good as the scallions because I still got the same crunch. The sesame oil and tamari complemented each other as well. The steel cut oats resembled sort of a soft rice in taste and texture.
Oatmeal for lunch and dinner. Try it.
Quick Savory Oatmeal
1 c. quick cooking steel cut oats
2 c. boiling water
2 tbs. finely diced celery or scallions
1 tbs. low sodium soy sauce or tamari
seasame oil for drizzling
Cook the oats according to directions on package. If using a stovetop, bring the oats and water to a boil on high heat, then lower the heat and stir frequently for five minutes. If using a microwave, add boiling water to the oats and microwave in a large bowl for 3 minutes, stir, then microwave for another two minutes. (Note: when microwaving, make sure the bowl is twice as big as you think you'll need. The oats and water will "puff up" during cooking, and if your bowl isn't big enough, you'll wind up cleaning up your lunch or dinner rather than eating it.)
Once the oats are cooked, quickly add the vegetables, a splash of tamari, and a drizzle of sesame oil. Stir to combine. Wait several minutes for the oats to cool.