Dear Constant Reader,
Happy Friday! It sure is cold out there! I mean, Boston is nowhere near as bad as the Midwest, but it’s still No Fun At All. Here’s a tip to help you get through the day.
Eat a good breakfast.
Your mother was right! Don’t skip breakfast, especially when you’ve got a busy schedule. My favorite breakfast food is delicious, filling, good hot or good, has room for creativity, and is super easy to make — overnight oats.
At its simplest, overnight oats are just equal parts old-fashioned rolled oats and liquid. Don’t use instant oats because you’ll end up with mush. Don’t use steel-cut oats because they won’t soften enough. For the liquid you can can use milk (of any sort), fruit juice, or just plain water.
Put your oats and liquid in a container with whatever toppings and seasonings you like, cover, and stash in the fridge overnight. In the morning, eat. It’s that simple.
In the evening, I pour a half cup of oats and a half cup of liquid in a Pyrex container (as seen to the right), then add my toppings. I pop the lid on, stick it in the fridge, and ignore it until morning. I prefer my oats warm, so I microwave them for a minute or so (hence the glass container). But you can grab them right out of fridge and dig in.
Topping the oats is where thing get fun. You can add fresh or dried fruit, nuts, seeds, spices, fresh greens or herbs. I know oatmeal often has sweet toppings, but give savory oats a try.
A few suggestions:
Oats and water, pinch of salt. Toss some frozen mixed berries on top. In the morning the berries are thawed and when I nuke the oats, they turn into fruit compote. Sometimes I add a dash of natural cocoa powder for a hint of chocolate. It’s not sweetened, so only use it along with fruit, unless you like a bitter-tasting breakfast (just ask me know I know…)
Use apple cider for the liquid and add chopped apples, toasted walnuts, and dried cranberries. Sprinkle with a little cinnamon.
Savory sesame oats
Make the oats with water and add a splash of soy sauce and a dash of sesame oil. Top with sesame seeds and chopped scallions.
Almond Joy oats
This one is basically dessert.
Make the oats with milk. For true decadence, use chocolate almond milk (personally I think it’s a bit much). Top with toasted shredded coconut, toasted slivered almonds, and a few dark chocolate chips. If you warm this one, the chips get all melty and ooze through each bite.
Like this tip? There are lots more in Miss Mina Murray’s Little Book of Better Burlesque.
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