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Savory whole grain oatmeal or pearl barley is a perfect winter companion or post-workout delayed breakfast. An ideal lunch and a completely new perspective on "sweet" porridge. Let's give it a try.
- whole grain oatmeal — 1/2 cup
- black pepper
- olive oil
- nutritional yeast — from 1 to 3 tbsp. (acts as a cheese substitute and is even more nutritious in some ways, add 4-5 tbsp. if desired, or grate some Pecorino instead)
- poached egg or soft-boiled egg
- fresh greens
- mix seeds (at least 3 types: flax, pumpkin, sesame)
Whole grain oatmeal = whole grain. It can be steel-cut, but not polished or rolled. Boil in salted water until "slightly undercooked." Season generously with olive oil, black pepper, and nutritional yeast. For poached eggs, cook them in hot water with a splash of vinegar (YouTube is full of tutorials if you're unsure!).
Serve the cooked oatmeal topped with a generous sprinkle of mixed seeds and a poached egg. Eat with the runny yolk flowing over the dish.
Whole grain oatmeal = whole grain. It can be steel-cut, but not polished or rolled. Boil in salted water until "slightly undercooked." Season generously with olive oil, black pepper, and nutritional yeast. For poached eggs, cook them in hot water with a splash of vinegar (YouTube is full of tutorials if you're unsure!).
Serve the cooked oatmeal topped with a generous sprinkle of mixed seeds and a poached egg. Eat with the runny yolk flowing over the dish.
