[The Oatmeal Project, Day 23: Olive Oil, Salt and Cracker Black Pepper]
We were so excited about eating savory oatmeal that we dove into the slightly more unusual “flavors” rather quickly. We went from the usual fruit and nut toppings right into… canned tuna. And curry. And nachos.
But when we came across Penny de los Santos’ “Sexed Up Savory Oatmeal,” we suddenly realized that we had forgotten one of the simplest, yet most stunningly delicious ways to eat oatmeal — a decadent drizzle of bright, sparkling extra virgin olive oil, a sprinkle of giant sea salt flakes, and a couple of gentle turns on the pepper mill.
The oats are so perfectly neutral in flavor that we really got to appreciate this insane olive oil that’s so good, we’ve been eating it straight, with a teaspoon, for the last few weeks. And something about having to chew the oats let us really feel the crunch of the sea salt.
Penny also added a few shavings of cheese and an egg, but we kept ours down to the bare minimum, just so we could really appreciate the olive oil. And the $8 box of Maldon sea salt.
When this Oatmeal Project completes, we may not venture back into the realm of say, roast butternut squash and sage, but you can bet that there will be more of our curling up with a bowl of steaming steel cut oats in the crook of our L-shaped couch, olive oil, salt and pepper all within reach.
Savory Oatmeal with Olive Oil, Salt, and Pepper
This isn’t so much a recipe as it is a gentle nudge for you to make a bowl of oatmeal like this tomorrow morning and eat it.
one bowl of cooked oats
extra virgin olive oil
sea salt flakes (we used Maldon)
cracked black pepper
Drizzle oats with olive oil. Sprinkle with salt and pepper.
Bliss out in the simplicity.