[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.
[The Oatmeal Project, Day 21: Roast Butternut Squash with Sage] When we were first inspired to make “ris-oat-o,” we didn’t really think we would go beyond the mushroom version that was in our heads. We were going to see if oats would work in general as a risotto, then move onto the next application (Oats […]
[The Oatmeal Project, Day 20: Spinach + Shiitake Mushroom + Chicken Curry] Since we’ve decided now to stick with savory oatmeal, treating oats the same way we treat rice as a neutral grain base, we’re basically cycling through a list of our favorite rice-based dishes, near the top of which is Japanese curry.
[The Oatmeal Project, Day 19: Oats Benedict] We tried to make Hollandaise sauce. We failed. Wait. No, that’s not wholly true.
[The Oatmeal Project, Day 18: Mushroom Ris-Oat-O] After insisting that a mix of soy sauce and sesame oil for a savory version of oatmeal is totally normal because it’s just like the totally normal rice version, we’re now convinced that any rice-based dish will be fine an oat-based incarbnation, starting with risotto.
[The Oatmeal Project, Day 17: Carrot Cake] We saw this, which led to this, which inspired us to try it ourselves.
[The Oatmeal Project, Day 16: “All-mond” (cooked with almond milk, topped with almond butter and sliced almonds)] For National Almond Day, we thought we’d go all-in, “all-mond,” if you will (oh, and you will).