Food Geek Friday: Eggy Oatmeal
It's finally starting to feel like fall in North Texas...or at least there's a bit of nip in the air in the mornings. This always makes me crave oatmeal.
I don't often eat oatmeal, but if I am it's probably fall.
Earlier this year I saw a number of articles recommending putting an egg in your oatmeal.
Now I've done some weird things with eggs (thank you Whole30, Paleo, and other no/low-carb diets), but this seemed the most oddball by far.
However, I am an oddball so what the hell, let's give it a try.
And it worked!
The final result gives you thicker, creamier oatmeal that's really nice. It was almost custard-like, and also kept me fuller longer which I appreciated.
Give it a try this weekend. You won't be disappointed.
- Enough dry oatmeal and water according to directions to make the amount of oatmeal you want. Note: I used the kind that takes 5 minutes to cook. Don't know how this would work with other kinds of oatmeal.
- 1 egg per serving, beaten
- toppings of choice (suggestions below)
Bring water to a boil over medium-high heat.
Once boiling, lower temp to medium and add in oats and small dash of salt. Cook until about half-way done.
- Stir in beaten egg(s). Continue stirring until everything is cooked through. (If eggs start to scramble, lift pan off of heat while continuing to stir. Once they reincorporate place pan back on heat. Continue lifting pan off of heat and placing it back - all while stirring - if needed until eggs are incorporated enough that they won't scramble.
- Place oatmeal in bowl, top with extras and enjoy.
Stir in cinnamon and vanilla when oatmeal is almost finished cooking
Top with berries, nuts, chocolate chips, and cream
sauteed cinnamon apples
Go "Chunky Monkey" style topping with peanut butter, chocolate chips, nuts, and banana
Keep it simple with cinnamon and brown sugar
Make a savory oatmeal and top with avocado and sriracha
The egg doesn't change the flavor of the oatmeal, only the texture so top it any way you normally do!