[The Oatmeal Project, No. 28: "Oat-chazuke" with Salmon and Avocado] On the very last bowl of steel cut oats for our 28-days-28-ways-with Oatmeal Project, we thought we were going to cook up something outrageous, something so extraordinary that everyone would remember it for…minutes. Or at least until the next obsessive post series.
[The Oatmeal Project, No. 27: Hummus and Green Olives] Hummus doesn’t really need pita bread when we’re around because we love it so much, we eat it with a spoon.
[The Oatmeal Project, Day 25: Kimchi Bokkeum Oats] This is the one we were waiting for, the best savory oatmeal we were going to save for last, but we couldn’t hold out until the end.
[The Oatmeal Project, Day 24: Baby Greens and Flowers] Can you tell we’re running out of ideas for savory oatmeal?
[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.
[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 […]