Popular Porridges
Tag Archives: veggies
Savory Pizza Porridge
This post was updated on December 14, 2014.
I always thought this recipe was “pretty good,” but I became quite fond of it over the summer of 2014 when I moved into my new apartment and did not have a working stove (ugh). I was also only there for a few days before flying to Minnesota, so I didn’t want to invest in many groceries. Thus, my go-to meal twice a day was a very plain pizza porridge made in the microwave.
It was pretty much just oatmeal, marinara, two florets of broccoli (I was trying to make the crown last for the entire week), and some Daiya. You would think a week of that would be sickening, but instead, it strengthened my love for it. I now make this fairly regularly!
Savory Greek Oatmeal
[This post was updated on Jan. 3, 2016.]
I’ve said it once (or twice) and I’ll say it again: I’ll take my oats sweet, thank you. Still, I’m eager to keep experimenting with savory oatmeal, and I’m especially eager to bring you new, exciting recipes!
As much as I would love to say Greek food is my favorite, I have to admit that my definition of Greek food is embarrassingly shallow. I love Greek salad, and basically any menu item that claims to be “Greek” due to the inclusion of black olives and feta. I even used to think falafel was Greek, but I’ve since learned better (ahem, it’s Middle Eastern. whatever . . .). (more…)
French Toast Baked Oatmeal
[This post was edited with new pictures on May 31, 2015.]
I’ve never, ever, ever been a pancake-and-waffle kind of person (unless we’re talking about my banana-oat waffles…). When it came to my brunch option of choice, I would always pick french toast. My mom would make it using English muffin bread, which gave it such an interesting taste. It’s hard for me to fathom using French bread or other fancy breads to make French toast because I’m so fond of the English muffin version (try it sometime!).
French Toast Oatmeal is actually one of the first recipes I made on my own after I gave up the Quaker instant packets. I made it on the stove, and it matched the flavor so perfectly that it made me fall in love with making my own oatmeal. If I’m not mistaken, it was the first “homemade oatmeal” I ever made that I didn’t hate. 🙂
Variations on Baked Pumpkin Oatmeal
It’s mid-October, and pumpkin recipes are everywhere. If you’re the type of person that loves this, then read ahead with glee! If you were beyond sick of the pumpkin posts on TasteSpotting and Food Gawker way back on September 1, then I apologize. Another (non-pumpkin-themed) post will be up on Saturday! 🙂
Here is a list of possible variations for my basic baked pumpkin oatmeal:
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POSTED IN: apples, baked oatmeal, bananas, chai, chocolate, coffee, pumpkin, veggies, winter squash
POSTED IN: apples, baked oatmeal, bananas, chai, chocolate, coffee, pumpkin, veggies, winter squash
Sweet Potato Pie Baked Oatmeal
Well, I got a new laptop. I hate to admit it, but there was nothing functionally wrong with my other one. In fact, it was probably the best-working piece of technology I’ve owned for as long as I’ve been old enough to actually use technology. 😉
Why the switch? Well, a 17-inch, 10-pound laptop is not functional for someone who carries her laptop everywhere on her back. Not only is it painfully heavy to lug around, but it barely fits in my backpack! Each day that I had to stuff it into my backpack, the edges and corners got a little more scuffed. Ugh! My mother and I were clearly NOT thinking when we ordered that model.
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POSTED IN: baked oatmeal, dessert lovers, pie lovers, sweet potato, veggies, winter squash
POSTED IN: baked oatmeal, dessert lovers, pie lovers, sweet potato, veggies, winter squash
Sweet Potato and Cranberry Oatmeal
Having this job means packing lunches again. My entire first week, I stuck to two meals. The first was a PB&J sandwich. Shocking? No, not at all. 🙂
The second was a baked sweet potato. With Earth Balance. And cinnamon. And a little salt. And dried cranberries. GOOD GRACIOUS.
Green Monster Oatmeal
I’ve made a green monster smoothie with oats before. That’s not what this is.
THIS recipe is for green monster oatmeal. As in…a warm, cozy bowl of porridge, laced with nutritious leafy greens. 🙂
Zucchini Bread Baked Oatmeal
After my other experience with zucchini bread oatmeal, I decided to try something a little more authentic. In fact, you may notice, I went back and changed the name of the other recipe to “Zucchini-Nut Bread Oatmeal.” It just seemed right.
But this one tastes like zucchini bread, especially because it’s baked.
Carrot Cake Oatmeal
I finally did it! I gave carrot cake oatmeal a second chance.
I tried it once. Long, long ago. I believe it was one of the very first recipes I tried as I was learning to make my own oatmeal (as opposed to the Quaker instant packets). It didn’t sit right with me. I’m not sure if I made it incorrectly, or if I was still just learning to like the texture of this new stovetop porridge.
TIP: Zucchini
Why would you add zucchini to oatmeal, you ask? The same reason people add it to brownies: for an extra serving of veggies.
This trick works best for “simple” recipes that lack other fruits and veggies. For example, it would really do wonders in plain Peanut Butter Oatmeal, Jam Oatmeal, or Choconut Oatmeal. These recipes are all lacking in produce, but they don’t need additional sweeteners (unlike Almond Joy or Thin Mints Oatmeal, which need a banana for sweetening). The one in the picture is an upcoming recipe that still needs tweaking, but I can tell you that the main ingredient was pumpkin butter. There was no fruit, and it didn’t need to be sweetened with a banana because pumpkin butter is already sweet. Thus, it’s a perfect candidate for zucchini!
I also want to point out that the zucchini will also leave streaks of green in your porridge, so it might affect the presentation of your oatmeal if you’re trying to impress someone else with your oatmeal skills. However, you could probably avoid that by skinning the zucchini first.
To bulk up your oatmeal with zucchini, simply use a fine grater (I use a cheese grater) to shred it up right into the saucepan. It’s best to add it immediately after adding the oats, so it has time to cook and get soft. Approximately 1/3 of a medium-sized zucchini is the perfect amount.
Alternatively, you could just make Zucchini Bread Oatmeal. 🙂
**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account! You can also like The Oatmeal Artist on Facebook. Thanks!
