[The Oatmeal Project, Day 22: “Nach-oats”]
Hey, if Chipotle can get away with and make tons of money for undressing a burrito and throwing it into a bowl, then we can throw toppings on a bowl of oats and call it Nach-oats.
Ok, maybe we can’t.
To go with National Margarita Day, we thought about mixing a little lime juice and tequila into our oats — we’re certainly not above stirring a little booze into our breakfast — but decided instead to keep the margarita in the glass (rocks, no salt please) and make our savory oats into something we usually eat when we’re drinking anything with tequila: nachos. It made perfect sense – oats to replace the tortilla chips and everything else the same.
For some reason, while ris-oat-o and even Japanese curry seemed perfectly normal on oats for us, Nach-oats was a little tougher to swallow. But only figuratively. Once we actually took to the bowl with a fork, we couldn’t stop eating. With the fried-ness of the tortilla chips gone, only the cheese brings the health value of these nach-oats down. Everything else is great, including the thick Greek yogurt we use in everything now in place of sour cream. Sure, we missed the crunch of thick, restaurant-style tortilla chips, but honestly, we kind of loved that we didn’t have to use our hands.
Next time, we might just crumble tortilla chips into the oats anyway.
(To make this bowl of oats, just cook oats as you normally do with either water or chicken stock. Top with black beans, shredded chicken and cheese. Heat under the broiler until cheese melts, or throw the bowl into the microwave oven. Top with avocado/guacamole, tomatoes/salsa, Greek yogurt/sour cream, black olives, chopped jalapeno, and cilantro.)