This may sound a little off the wall but I pretty much only eat savory oatmeal. In fact I can't even remember the last time I had it sweet. I started eating it this way years ago after hearing NY Times food writer Mark Bittman talk about it on NPR. At first, it did seem an odd and foreign concept to me and I honestly didn't buy into it until I tried it myself. I'm quite the believer and fan now. In fact going savory has boosted my consumption of oatmeal well beyond breakfast. I have it for lunch and even for dinner sometimes. I've also discovered that you can add almost anything you want. It's easier if you try to think of it more like a congee or porridge and less like the oatmeal you usually associate with breakfast.
I prefer slow cooking steel cut oats because they have a lower glycemic index which means they take longer to digest and keep you full longer. The biggest difference in taste is that steel cut has a heartier and chewier texture. This nuttiness tends to work better when eating it sweet so I usually add a bit more water and cook it down so the texture turns out creamier when having it savory. If you have a rice cooker, oats cook up very nicely on the porridge setting.
I thoroughly enjoy savory oatmeal and would totally recommend it. Oats are inexpensive and easy to prepare. They're inherently full of nutritional value and high in B-vitamins, calcium, protein and fiber while low in salt and saturated fat. Preparing it in a savory manner just opens up a whole new world of possibilities. Check out some of them below. Have you ever tried savory oatmeal? Would you be open to eating it this way?
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