Mrs W wrote about fried oatmeal the other day, which she described as a breakfast for people that do not like porridge; I was intrigued and puzzled. I do like porridge – sometime – and I like to have a good variety of breakfasts, which are low GI and filling and give me at least one portion of fruit or vegetables to set me on the right track for the day. A quick google later I realised that fried porridge in various guises is in fact more common that you might think.
I adapted the basic idea to make a savoury breakfast that is also diary free. A little organisation is needed here as the oats need to soak overnight. The recipe is identical to my scrambled tofu breakfast with the soaked oatmeal being used in place of the tofu. Despite the not very attractive photo it was delicious and more importantly kept me full all morning.
½ Cup (2oz) rolled oats
½ Cup (3oz) milk (I used soy)
2 heaped teaspoons flour
Glug Olive oil
Soy Sauce to taste
S&P; to taste
Mix the oats, milk and flour together in a small bowl and leave to soak overnight. By morning the mix will be thick and gloopy.
Chop and fry the vegetables in olive oil for a few minutes using a good non stick pan, turn out of the pan on to a plate, add some more olive oil and heat, pour the oat paste into the pan and fry, stirring from time to time and scraping from the bottom of the pan (it does stick, but if you use a non stick pan you can easily nudge the crispy stuck bits with a wooden spoon). When the oats are slightly crispy and in clumps return the vegetables to the pan, add some soy sauce to taste and serve and enjoy straight away.
My boyfriend tells me that he thinks that this recipe is just plain wrong, he has a more traditional ideas as to what to eat for breakfast than I do.
A little organisation is needed here as the oats need to soak overnight. You can use which ever vegetables you have to hand, I had mixed peppers and spring onions in the fridge so used them.