A Well Balanced Breakfast

And by well balanced I mean just enough “East meets West”.

I previously have discussed how to make oatmeal, not glue.

I’ve reduced my daily portion to 1/3 of a cup. Actually, for a long time it was down to 1/4 of a cup and is back up to 1/3. Half a cup proved to simply be way too much to try to get down every single day. I’d feel overfull all morning and not want lunch until three.

But that aside, I’ve been sticking largely to the basics; steam with water in just a hair more than 2:1 ratio for 30 minutes after browning in olive oil, with salt, for 30 minutes. Then add almond milk, honey (or agave nectar) and all spice, nutmeg, cinnamon or clove depending on my mood.

However, when Liz got back from her Summer in Tokyo and was talking about the traditional Japanese breakfast including miso soup, I got a funny idea. What if instead of sweet oats, I went for savory? So, I have tried steaming the oats in water, then finishing them with veggie broth, miso paste and toasted nori sheets. The result was way too salty, but had a lot of potential. If I can find a way to control the salt, this will prove to be a fantastic savory alternative to sweat oats. Suggestions on getting the salt down are welcome. Perhaps steaming wakame with the oats instead of toasted nori is a good start…

Well, this morning I took another direction. I steamed my oats in Ti Kuan Yin oolong tea and then flavored with soy milk and Chinese five spice. This was also very tasty, but not quite savory. Anyone know anything about Chinese breakfasts?

2 thoughts on “A Well Balanced Breakfast

  1. This sounds like an interesting experiment!

    I wish I could help with info about Chinese breakfasts. The traditional Korean breakfast is leftovers from supper, but kimch’i oatmeal does not sound appetizing… 😉

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