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Seasoned readers of this blog will probably not be surprised to learn that most of my photographs are taken standing on one leg while I use the other to block my children out of the frame. This dish was so irresistibly good, however, that I failed entirely.The baby (should I start calling her something else now that she boxes me out to dig into a dish of curried oats and caramelized onions?) could not keep her (meaning my) spoon out of the bowl. And I can’t say I blamed her at all.
We are oatmeal people in this house. Most months of the year—the cold ones—J makes a pot of oatmeal every morning and we each adorn a bowl with fruit or milk or maple syrup and wake up slowly to its warmth. But this year I feel a change coming on. We’re going to be taking our oatmeal to the savory side.
This obsession-worthy (not to mention creamy, healthy, and vegan) dish is the brainchild of Tara Austen Weaver, writer behind the Tea and Cookies blog (and also this book, which I’m currently enjoying). She’s also a fellow Seattleite and a new friend and full of good ideas about food, which you’ll understand more fully as soon as you make this dish. I’ve adapted Tara’s recipe by adding greens (because what’s breakfast without greens?) and making the oatmeal a bit creamier. If you prefer your oats with a bit more chew, click the link below and follow Tara’s proportions instead. The recipe below makes a single serving, but you can scale it up a little or a lot.
Do you have a favorite savory oatmeal preparation? Tell me, please.
Savory Oatmeal with Curry, Greens, and Caramelized Onions, based on this recipe from Tea and Cookies): First get your veggies ready. Hopefully you have a batch of caramelized onions in your fridge. (If not, fake it now by thinly slicing an onion and cooking it over high heat with a pinch of salt until it is browned and sweet; remove from heat and set aside.) Saute a bunch of sliced greens (today I used beet greens) with a few pinches of salt in a little olive oil over high heat until tender and crisp in spots; remove from heat and set aside.
In a small pot, combine 1 c. water, 1/3 c. oats, and 1/4 tsp. salt and bring to a boil. Reduce heat to medium-low, add 1/2 tsp. Madras curry powder, and stir well. Cook for 2-3 minutes, stirring occasionally, then add most of your sauteed greens and onions (about 3 Tbsp. caramelized onions) to the pot. At this point you can also add a little handful of raisins or currants to further play up the sweetness of the dish—optional but recommended. Continue stirring for about 2 more minutes, until the oats are tender and creamy. Serve topped with remaining greens and caramelized onions.
Some of My Other Favorite Breakfasts:
Baked Eggs with Greens, Yogurt, and Spiced Butter
Whole Wheat Spice Bread with Brown Sugar, Orange Zest, and Walnuts
Pound of Greens Frittata
and, of course, Olive Oil Granola