Savory or Sweet: How to Cook Oats Both Ways
I have been eating oatmeal since I was 2 years old. I have always liked the neutral flavor, and the ability to flavor the oats with various fresh fruits, jams, dried fruit, syrups, nuts or a combination of each. I often will add an ancient grain like amaranth, quinoa, spelt or flax seeds to my oat meal it does not change the texture but does enhance the nutritional value. I like to eat a hearty bowl of mother’s oats with fresh fruit and a small serving of low fat yogurt topped with walnuts. The walnuts adds texture and a savory note to the assortment of breakfast perfection. When I eat breakfast I like a whole grain, fruit, dairy and nut component. For lunch I focus on vegetables and a lean protein to balance out my plate of food groups.
Preserved and freshly prepared apricots, raspberries, peaches, pears, apple, kiwi, strawberries, grapes, guava, pineapple all provide flavor, texture, color and nutrients that boost the bodies health. These fruits combined with pecans, walnuts, peanuts, cashews, pistachio, pine nuts, in the whole form or processed in to butter add protein, carbohydrates and macro nutrients that the body needs. The nuts can be eaten whole or in natural form or candied to add more flavor and sweetness. The added low fat yogurt is a great source of protein and has a nice balance of texture that is creamy. The perfect balance when combined with Mother’s oats. It will always be all about the flavor.
If you are wanting or craving a savory version try adding spinach, walnuts, feta cheese, fresh marjoram, a splash of fresh lemon juice topped with nutmeg and cinnamon. This combination is delicious and will sustain you through lunch for sure. Eat this with your favorite fruit juice for added vitamins, taste and flavor.
Want to learn more about how to incorporate oats into a recipe? Get in touch with the CBCI team.