It was an experiment. Definitely needs some appropriate seasoning. It’s a passable poverty meal but it needs work.
Cost per person: 91¢ assuming you have bacon grease and eggs are practically free like they are from my backyard flock.
So… Grits with oats instead?
My big oatmeal hack is adding gluten and wheat bran. 80% pure protein and fiber respectively.
First thought: “IDK… Sounds weird.”
Second thought: “I’ll have to try it.”
Add some fresh salsa!
I do something like an “oatmeal risotto” sometimes. Savory oats cooked with mushrooms and chopped nuts, sometimes breakfast sausage crumbled in, finished with some parmesan and a splash of cream if I’m feeling decadent.
I’m guessing steel cut would be better than rolled for that.
I’ve done this before. Carbs are usually pretty flavor-neutral, and can generally go either sweet or savory. It’s not any weirder than the poverty birthday dessert I got as a kid, and that was just spaghetti dusted with hot cocoa mix, haha.
Good to see someone else discovering that oats can be part of all kinds of meals beyond straight-up ‘breakfast.’ Over here, I’ve upgraded from rice to SCO (steel-cut oats), with zero regrets.
And that is Cooking blocked. Bye
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