I love oatmeal for its versatility and for its ability to act as a vessel for endless ingredients and toppings. It is nutrient-rich, filling, soul-warming, and marvelously cheap and plentiful! Lately, I’ve been using cooked oats as a base for savory dishes as an alternative to rice or quinoa. This particular dish, infused with rosemary and honey, I enjoy for breakfast with fresh fruit and walnuts or for supper topped with roasted root vegetables and goat cheese.

{ Bon Appétiting, Katie }

Serves 1 (easily doubled or tripled)

1/2 cup old fashioned rolled oats

1 cup water

pinch salt

sprig rosemary

spoonful honey

more fresh rosemary, finely minced to garnish

toasted walnuts

1. Bring water to a boil in a small pan.

2. Add the oats, salt, and whole rosemary spring and reduce heat to simmer, until oats are tender and have absorbed all the water.

3. Remove the rosemary, add assorted toppings to the bowl of oats, and enjoy immediately.

Topping Options:

currants – toasted almonds – fresh pear – dollop of yogurt

poached egg – olive oil – course salt + pepper – sauteed garlic + greens

etc, etc, etc.


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