Delicious, nutritious, and affordable. Food for the people. How’d ya take yours?
I eat steel-cut oatmeal every morning for breakfast and I take it savoury. I posted about it a while back in the unorthodox takes on food thread
@whatsarobot influenced me to try natto in place of the egg, and I fell in love with natto. I don’t often do it with natto but if I need to make myself breakfast and have it later then I will prefer it as I don’t really like the idea of raw egg sitting for so long before I can eat it.
I don’t really like oatmeal, but I’m a big fan of grits. I like it a bit watery with salt & pepper.
I made some this morning: brown sugar and peanut butter. I do think I want to branch out more, I always default to a brown sugar/maple syrup base.
Mashed banana, diced apple, dried berries and/or raisins, nuts, yogurt if available, any type of milk if not. Basically daily.
Had access to some dried mango today so it went in there too. was nice for a change.
I don’t eat it often but my wife’s family makes oatmeal with like a full can of condensed milk and a lot of sugar. Obviously goes against the nutritional benefits but it is really good lol
Also a big grits head - do you take them with cheese, salt and butter, ever sweet?
Butter, yes. I didn’t know that was optional! I’ve had it sweet. A little maple syrup is nice, but usually it’s just salt and pepper.
I usually do it at breakfast (the other option is a cured ham toast) as an option. My usual was doing it with oat milk, some banana, cranberries and nuts or a bit of honey, or peanut butter with some honey. Since I bought a really good PB, now I do it without the berries (and eat the berries separatedly as a snack) and with no honey at all.
I prefer mine sweeter at the moment. Tried to do it savoury (curry-style based oatmeal) and well, not much. I did one with cinnamon and pumpkin and it was good, too.
Most often enjoying rolled oats with some brown sugar, raisins, or dates. Been a while since I made a batch of the super sweet overnight oats with coconut milk, vanilla, and honey, but I’d like to fix that sometime soon. The thread has made me interested in trying out some savory combos too.
lately i’ve been cooking rolled oats in 1:1 mix of coconut milk and water, adding brown sugar and peanut flour. dash of salt, naturally.
oh, i guess that’a vegan isn’t it?
I use a rock band drumstick.
You guys do not want to see my porridge/pottage. My dad and me are into our peasant gruel, I don’t think y’all are ready for it.
oats are great, but I confess to being a bit of a farina-head myself. Hope that’s not too off topic 
To me porridge is lunch, almost never breakfast, served in a big bowl with lingonberry jam and milk. Texture should be thick but not too gruel-y.
You want some bread on the side to get your fill of carbs.
Rice porridge is great, my gf likes to make it from scratch. Used to take forever until we got a pressure cooker last year.
